Prepare the chili vinegar dipping sauce by combining vinegar, sugar, and salt in a saucepan.

Heat over medium heat, stirring until sugar and salt are dissolved.

Remove from heat, add sliced chili, and let cool.

Remove corn kernels from cobs and discard the cobs.

Place corn kernels in a food processor and pulse 5 times to create a paste with some whole kernels and some broken up.

Whisk egg with soy sauce in a large bowl.

Add corn kernel paste, flour, cornmeal, red curry paste, and diced string beans to the egg mixture.

Mix well to combine all ingredients.

Heat canola oil in a pan over medium-high heat.

Drop golf ball-sized amounts of batter (about 2 tablespoons) into the hot oil in batches.

Flatten the fritters with a spatula if needed.

Cook until golden brown on both sides, about 1 minute per side.

Repeat until all fritters are cooked.

Serve hot with the chili vinegar sauce or store-bought sweet chili sauce.