Remove the entire husk from the corn cob and place the corn in a large pan of boiling water. Boil for 10 minutes then remove with a slotted spoon.
Strip the corn kernels from the cob using a knife then set aside.
In a medium sized bowl add all the rest of the ingredients, except for the coconut oil and mix together until thoroughly combined. Finally mix in the sweetcorn.
In a wide based saucepan heat up the coconut oil for 5 minutes on a gentle heat.
Fry the fritters in batches. Take 50g of the sweetcorn mixture, ball it up and drop into the hot pan, gently press with the back of a spatula to spread out a little. Add another couple of fritters to the pan in this way then cook for 3-4 minutes each side until golden.
For the dipping sauce, combine the lime juice, fish sauce and sugar in a small bowl and mix well. Once the sugar has dissolved stir in the water and chilli. Serve with the fritters.