Steps

1. Cut off the ends of 1 corn ear, peel off the husks, and remove the silks.
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2. Cut the corn into about 4 equal lengths.
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3. Stand the corn on its end and cut off the kernels. [Key Tip!] If you don't have fresh corn, canned corn can be used as a substitute.
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4. Cut 3 sausages in half lengthwise, then slice thinly into 5mm thick half-moons.
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5. Place the cut corn and sausages in a bowl. Sprinkle with 1 tbsp all-purpose flour and mix to coat everything lightly.
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6. In a separate bowl, combine 2 tsp mayonnaise, 4 tbsp all-purpose flour, 1 tbsp potato starch, salt (to taste), and 5 tbsp water. Mix well to create the batter. [Key Tip!] Adding potato starch and mayonnaise helps achieve a crispy texture even with common household ingredients.
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7. Add the flour-coated corn and sausages to the batter and mix to combine. [Key Tip!] The batter will settle at the bottom over time, so stir it with a spoon before scooping to ensure an even coating.
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8. Heat a generous amount of oil in a frying pan over medium heat.
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9. Once the pan is hot, use two spoons to carefully place spoonfuls of the mixture into the pan, forming fritter-like shapes. [Key Tip!] Using two spoons allows you to slide the mixture out smoothly, helping it maintain a nice shape without falling apart.
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10. Once the bottom is golden brown and firm, flip them over and cook the other side until golden brown.
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11. Once both sides are golden brown and cooked through, remove from the pan and drain excess oil.
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12. After draining the oil, transfer to a serving dish and enjoy. [Key Tip!] The natural sweetness of the corn and the saltiness of the sausage make these delicious on their own. If desired, serve with a pinch of salt or other seasonings.
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