Step 1

In a small saucepan, combine the garlic, chilies, sugar, vinegar, ½ cup water and ½ teaspoon salt. Bring to a boil over medium-high, stirring to dissolve the sugar, then reduce to medium and simmer, stirring occasionally, until lightly syrupy and reduced to about ¾ cup, about 15 minutes. Transfer to a jar or small bowl and cool completely. (The sauce can be covered and refrigerated for up to 1 week; bring to room temperature before serving.)

Step 2

In a medium bowl, whisk the eggs. Add the curry paste, scallions, lime zest, coriander, baking powder, ¾ teaspoon salt and ¼ cup water; whisk until well combined. Stir in the corn followed by the flour, mixing until fully incorporated; the batter will be runny. Let the batter rest at room temperature for about 10 minutes to allow the flour to hydrate.

Step 3

Add the oil to a large saucepan; it should reach a depth of about 2 inches. Heat over medium to 325°F. Meanwhile, line a large plate with paper towels and place it near the stovetop.

Step 4

When the oil has come to temperature, carefully drop about eight 1-tablespoon portions of batter into the oil, letting each portion cook for a few seconds before adding the next. Cook, turning occasionally, until the fritters are golden brown and cooked through (when cut into, the center should be dry and set), about 3 minutes; reduce the heat as needed if the fritters are browning too quickly. Using a slotted spoon, transfer the fritters as they are done to the prepared plate and sprinkle with salt. Fry the remaining batter in the same way.

Step 5

Transfer the fritters to a platter and serve with the chili sauce for dipping.