1. sweet corn boiled in water, about five minutes 2. boiled sweet corn taken out and cooled, with a knife against the cob to remove the kernels of corn, otherwise the kernels removed in this way will be sticking together, you need to use your hands to separate them into a grain 3. put in a sieve net, the surface of the kernels of corn with water to rinse wet, slightly Shake the corn kernels to remove excess water. 4. Mix the corn kernels with the dry cornstarch so that the corn kernels are coated with the cornstarch. (The surface of the corn kernels can not be too dry, need to be a little wet, otherwise the starch can not be wrapped) 5. half a bowl of oil in the pan and heat, pour out 6. Turn off the heat, this time the pan to leave a little bit of oil 7. the corn kernels into the available back of the hand gently corn kernels spread flat. Then fry on low heat for about three to five minutes, so that the corn kernels are stuck together into a whole cake, (frying process can not move the corn kernels, otherwise it will be scattered. (Frying process can not move the corn kernels, otherwise it will fall apart. You can pick up the whole pan gently shaking) 8. At this time to add just after the heating of the oil poured out, the amount of oil to be no more than corn kernels. Turn to medium heat to raise the temperature of the oil, fried three minutes until the corn kernels golden crispy 9. Turn off the heat, with a spatula to help pour out the oil in the pot 10. like to eat sweet on some coarse sugar sprinkled on the board to prepare the kitchen paper, put the corn brand on the top of the suction of excess oil, plating can be.