Spicy Thai Corn Cakes

I think these are called Todman Khao Phot, but that's too difficult for me to pronounce. Fresh summer sweet corn (preferably from Iowa) makes them even better.

Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp red Thai curry paste*
2-3 tbsp rice flour
2 tbsp soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour

Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve with a sweet chile sauce* for dipping and enjoy.

*I buy whatever catches my eye in the grocery store. Having tried a couple different brands and types, I have enjoyed them all.