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1
Make the relish.
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2
Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened.
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3
Add the chilies and garlic, stir-fry for 1 minutes.
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4
Remove from heat and allow to cool slightly.
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5
Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney.
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6
Set aside.
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7
FRITTERS:
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8
Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
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9
Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels).
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10
Place in bowl with whole corn kernels.
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11
Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
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12
(If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.).
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13
Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
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14
Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering.
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15
Drop 6 heaping tablespoons batter in pan.
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16
Fry until golden brown or about 1 minute per side.
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17
Transfer fritters to plate lined with paper towels.
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18
Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish.
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19
NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.
