3 cups fresh or frozen corn kernels
3 tablespoons chopped cilantro
2 tablespoons peeled and chopped garlic
1 jalapeño, seeded and chopped
2 tablespoons seeded, chopped red bell pepper
3 eggs, beaten
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/4 cup corn oil (for frying)
mixed salad greens (for garnish)

Preheat oven to 350 degrees. Roast corn on an oiled cookie sheet for 12 to 15 minutes. Cool and divide into 2 batches. While corn is cooking, prepare chopped ingredients. Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand. Heat corn oil to medium high in a skillet. Drop in 12 spoonfuls of batter and fry until golden brown. Serves 6.