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Sweet Corn Cakes

Sweet Corn Cakes Recipe
These tasty cakes make great party food. We used cooking spray to reduce the fat content of this traditionally deep-fried appetizer.

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
1. 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.
2. Lightly oil a non-stick skillet and heat over a medium-high heat.
3. Using two spoons drop batter into hot pan. Turn cakes over when brown and cook other side.
4. Serve hot with Sweet Red Chili Sauce for dipping.
Watch the video

Sweet Corn Cakes

Nutrition Facts:*

(based on using red chili peppers)



FAT: 1g 


SODIUM: 350mg 

CARBS: 23g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Sweet Corn Cakes

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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