Sweet Corn Cakes

15 minutes to assemble
2-4 minutes to pan-fry each side
25-30 corn cakes
15 minutes to assemble
2-4 minutes to pan-fry each side
25-30 corn cakes
These tasty cakes make great party food. Fish Sauce and Red Curry Paste give a Thai flavor to this delicious starter. We used cooking spray to reduce the fat content of this traditionally deep-fried appetizer.


  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon Red Curry Paste, dissolved in 1/4 cup warm water
  • 1 large egg
  • 2 tablespoons Fish Sauce
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 2 cups corn* (3-7 oz cans), drained
  • 1/2 cup chopped green onions (scallions)
  • Oil or cooking spray (to grease skillet)
  • *Frozen corn (thawed well) can be substituted for canned.
  • Optional: A Taste of Thai Sweet Chili Sauce for dipping


  1. Add water, brown sugar, dissolved Red Curry Paste, egg and fish sauce to large mixing bowl. Whisk until combined.
  2. Add flour and baking powder to a medium bowl. Whisk together. Add to liquid mixture with corn and scallions. Stir until incorporated.
  3. Spray or lightly oil a non-stick skillet and heat over a medium-high heat. Using two spoons drop batter into hot pan. Turn cakes over when brown and cook other side. Drain on paper towel.
  4. Serve hot with Sweet Chili Sauce for dipping, if desired.

In This Recipe

The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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