Thai Corn Cakes Recipe

Name: Thai Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups corn kernels; 2 garlic cloves, chopped; 2 shallots, chopped; 1 tablespoon cilantro, chopped; 1 tablespoon fish sauce; 1 teaspoon granulated sugar; 1 teaspoon sea salt; 1/4 teaspoon black pepper, freshly ground; 2/3 cup all-purpose flour; 2 eggs; 2 tablespoons vegetable oil; 2 green onions, minced; sweet chili sauce, to taste

Servings: persons

2 cups corn kernels
2 garlic cloves, chopped
2 shallots, chopped
1 tablespoon cilantro, chopped
1 tablespoon fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
2/3 cup all-purpose flour
2 eggs
2 tablespoons vegetable oil
2 green onions, minced
sweet chili sauce, to taste

1
In food processor or blender, puree half the corn. Add garlic, shallots.
2
and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
3
Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
4
large bowl. Fold in all but 1 tablespoon of remaining corn.
5
Heat oil in non-stick skillet over medium-high heat until shimmery.
6
For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
7
batches about 2 minutes, or until golden, turning once. Drain on paper.
8
towels and keep warm.
9
To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
10
with remaining 1 tablespoon corn kernels and green onions. Drizzle.
11
generously with chili sauce.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups corn kernels, 2 garlic cloves, chopped, 2 shallots, chopped, 1 tablespoon cilantro, chopped, and more.

Yes, Thai Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Thai Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions