Image: Mai Siam

Thai Spicy Sweetcorn Fritters

Kao Paod Tod

Used throughout Thailand, sweetcorn is a popular snack food. Quite often, vendors sell corn on the cob, cooked on their mobile grills. This recipe uses fish sauce but do leave this ingredient out if a vegetarian version is required.


  • 275g tinned or frozen sweetcorn
  • tbsp kaffir lime leaves (finely sliced)
  • 2 tbsp Mai Siam Fish Sauce
  • 1 heaped tsp Mai Siam Red Curry Paste
  • 7gm Mai Siam?Palm Sugar
  • 2 tbsp cornflour or potato starch
  • Vegetable oil for frying
  • 1 egg
  • Mai Siam Sweet Chilli Sauce (mixed with some chopped red onion and cucumber)


  • Drain or defrost the sweetcorn, depending on which one you are using.
  • Place 2/3rds of the sweetcorn in a blender together with all ingredients except the frying oil.
  • Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.
  • Heat wok or frying pan and add about 3-4 tablespoons vegetable oil and heat gently.
  • Spoon a rounded tablespoon of the mixture into the hot oil.
  • Cook about 8 - 10 fritters and a time, and turn them over to cook on both sides.
  • Drain on kitchen paper and keep warm.
  • Continue cooking spicy corn cakes, using up all the mixture
  • Serve with Mai Siam sweet chilli sauce mixed with finely chopped red onion and cucumber.


Makes about 12 fritters