1. Wash the fresh corn.
2. After the water in the pot is boiled, just add the corn and cook it, then take it out and let it cool, or put it in cold water to let it cool.
3. Then peel off the corn kernels. I used a knife to remove them directly. Some corn kernels are stuck together, just separate them by hand.
4. Add starch and stir evenly with chopsticks.
5. Make every corn kernel coated with starch.
6. Put a little oil in the pan, add the corn, and flatten the corn slightly with a spatula. I use a wok. It is more convenient to use a pan. My pan is a bit small, so I just use a wok.
7. Then add more oil. The oil should exceed the corn as much as possible. Slowly fry it over a low fire until the shape is set. You can shake it from side to side, and it will be done for about 3 minutes on a low fire.
8. Turn to medium heat and fry for one minute.
9. Pour out the excess oil and the corn will be branded. You can put it on absorbent paper to absorb the excess oil, so that the corn will not be too greasy.
10. Then put the corn on the plate and squeeze the salad dressing on it. It is very delicious and the corn is crispy.
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