Sweet Corn Cakes

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This is a recipe I found in a Taste of Thai Cookbooklet I got in the mail from the Taste of Thai company...it is a good twist on regular southern corn cakes and I love them. Don't let the long ingredient list turn you away. This is quickly put together and inexpensive, and the dipping sauce is of course optional.

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Ingredients [?]

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  • add   2 tablespoons fish sauce (seasoning sauce)
  • add   2 tablespoons chopped cilantro
  • add   2 tablespoons soy sauce
  • add   1/4 cup malt vinegar
  • add   2 cups fresh corn or frozen corn (if using frozen corn, make sure to drain it well to avoid soggy cakes)
  • add   1 scallion or green onion, minced (I use 2 'cause I like green onions)
  • add   1 tablespoon brown sugar
  • add   2 cups all-purpose flour
  • add   2 tablespoons fish sauce (simply seasoning sauce or Nam Pla)
  • add   oil (for cooking, as needed)
  • add   2 1/4 teaspoons baking powder
  • add   2 tablespoons brown sugar
  • add   3 teaspoons minced red chili peppers
  • add   2 teaspoons minced red chili peppers
  • add   1/4 cup chopped cilantro (you can use parsley if you can't find fresh cilantro)
  • add   1 large egg


  1. In a large bowl, combine the corn, flour, and baking powder; mix with mixer on medium speed until flour begins to bind with the corn.
  2. Add the minced red peppers, sugar, scallion, cilantro, seasoning sauce and egg.
  3. Continue mixing until mixture becomes thick and spreadable (you want mixture to spread slightly when it is dropped in the oil).
  4. In a nonstick skillet, heat about one tablespoon of oil.
  5. Drop large spoonfuls of batter into skillet and let spread; brown cake on both sides, approximately 3 minutes per side.
  6. Continue doing this until batter is gone, adding oil as needed.
  7. Serve with Spicy Malt Seasoning Sauce.
  9. Combine all dipping sauce ingredients; mix well.