These are good enough to turn into a light meal with bacon, baked tomatoes or a tomato salad and a crusty loaf, or serve them as a starter, topped with a blob of hot salsa.
3 cobs fresh sweet corn 2 spring onions (scallions), chopped 1 Tbsp chopped parsley 1 Tbsp chopped basil 3 medium eggs, lightly beaten 2 Tbsp cream ½ tsp salt Freshly ground black pepper to taste 1½ Tbsp plain flour Olive oil Yoghurt and salsa or hot sauce of your choice for serving Grilled or fried rashers of bacon, optional
1 Remove the husks and silks from the sweet corn then boil the cobs gently for about 7 minutes, or until tenderish. Drain, then drape cobs with paper towels until cool enough to handle. Cut the kernels off the cobs using a large sharp knife.
2 Put corn kernels in a bowl and add spring onions, parsley, basil, eggs, cream, salt, and pepper to taste. Mix well then blend in the flour.
3 Drop tablespoons of the mixture onto a hot oiled barbecue hot plate. Cook until golden, then turn them over and cook the second side. Alternatively, shallow-fry in hot oil in a frying pan (skillet) over a medium heat. (Please read about Splatter Screens before cooking these fritters.) Drain fritters briefly on crumpled kitchen or brown paper. Transfer to a serving plate and serve immediately with yoghurt and a biting salsa, or sweet Thai chilli sauce.
Watch out! The fritters can go off like fireworks, so you need a splatter screen to protect yourself (or wear goggles and fire gloves!). As the kernels heat, some of them pop like popping corn. They are coated in hot oil so they will burn. What’s a splatter screen? Read here Splatter Screen