Prepare a small mixing bowl. Add the Thai chili sauce, garlic, fish sauce, lime juice and chopped coriander. Mix well and transfer into small bowl
Prepare a medium size mixing bowl. Add the U.S. dehydrated potato granules, egg, corn, cheddar cheese, red onion, garlic, coriander, and hot milk. Mix all the ingredients well. Sprinkle some salt and pepper to taste.
Pre heat a medium size nonstick pan. Add the cooking oil. Start to add the pancake batter into the pan, making 8cm round shapes. Cook for at least 3 minutes on each side.
Transfer into a serving plate and served with the sweet chili lime dip.