In this recipe
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Red Curry Paste
Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.
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Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
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Sweet Corn Cakes
30 corn cakes
15 minutes to assemble
8-10 minutes to pan-fry
2 cups corn* (3-7 oz cans), drained 3/4 cup water 1 1/2 cups flour 2 1/4 teaspoons baking powder 1 tablespoon minced, fresh red chili peppers, or 1 tablespoon Red Curry Paste** 1 egg, slightly beaten 2 tablespoons brown sugar 1/2 cup chopped green onions (scallions) 2 tablespoons Fish Sauce Oil or cooking spray (to grease skillet) * Frozen corn (thawed well) can be substituted for canned. **Note: If using Red Curry, first dissolve curry in 1 tablespoon of hot water.
Optional:A Taste of Thai Sweet Red Chili Sauce for dipping
- Add to a large mixing bowl corn, water, flour, baking powder, minced chili peppers (or Red Curry Paste), egg, sugar, onions and Fish Sauce. Mix until incorporated.
- 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.
- Serve hot with Sweet Red Chili Sauce for dipping.
Sweet Corn Cakes
Nutrition Facts:*
(based on using red chili peppers)
CALORIES: 110
FAT: 1g
CHOLESTEROL: 15mg
SODIUM: 350mg
CARBS: 23g
PROTEIN: 4g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
