Thai Sweetcorn Pancakes

Sweetcorn is one of the numerous ‘New World’ vegetables — along with tomatoes, white and sweet potatoes, peppers, chillies — introduced relatively recently into China and Southeast Asia and now extremely popular ingredients in these cuisines. Thai cookery often uses sweetcorn in its dishes and these hot and spicy pancakes are typical of Thai food. I prefer it even hotter, but if you wish you may cut down on the chillies. Delicious served warm or cold, these pancakes make an excellent starter but may also be served as a side vegetable dish to a main course.


  • 900 g (2 lb) fresh sweetcorn on the cob, or 550 g ( lb) tinned sweetcorn
  • 2 eggs, beaten
  • 1 tablespoon cornflour
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped fresh ginger
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons coarsely chopped fresh chillies
  • 1 tablespoon oil, preferably groundnut


Remove the corn kernels from the cob with a sharp knife or cleaver. You should end up with about 550 g ( lb.) If you are using tinned sweetcorn, empty the contents and drain thoroughly. Set aside half of the sweetcorn in a separate bowl. Combine the rest of the corn with the remaining ingredients, except the oil. Puree the mixture in a blender, then fold in the reserved corn.

Heat a frying-pan, preferably non-stick, add the oil and spoon in 2 tablespoons of the mixture. Cook the pancake over medium heat for 2–3 minutes or until golden brown on one side. Using a knife or spatula, turn the pancake over and cook the other side until crisp and golden. Remove, drain on kitchen paper and keep warm. Continue until you have used up all the mixture.