Thread: Khao Pod or Corn on the Cob

Khao Pod or Corn on the Cob, funnily enough more corn on the cob is eaten when the cob is around 2 inches long than when it is fully grown, also steaming and putting lashings of butter on to it isn't that common, well the butter bit anyway, they do steam them here though.



A large pile of corn on the cob being steamed, often they will leave the green covering on the cobs whilst steaming and use a bamboo plate to hold the cobs on above the steamer, which invariably is just a pan with water in on a charcoal grill or BBQ.



This pre steamed corn on the cob is now being BBQued, never seen that offerd at a BBQ in the UK, then again we really haven't got enough summer days in the UK to become experts on the old what you can and cannot BBQ, so maybe it's just us?

Thai Sweet Corn Cakes / Khao pod tod

Ingredients
2 cups of sweetcorn
1 egg beaten
1 tbsp red Thai curry paste
1 cup rice flour
2 tbsp soy sauce
1 tsp salt
2 cups vegetable oil (for frying)
4 spring onions, finely chopped
A good handful of fresh chopped coriander
2 cloves minced garlic

Method
Aside from the oil mix all the ingredients together
Form into small balls and press flat, if the mixture is too sticky add more flour
Fry in plenty of oil until they have browned slightly, cool on kitchen roll.
Serve hot with sweet chili dipping sauce

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Thai Food For Newbies