Eliza's Corn Cakes with Salsa

Eliza made these for dinner last night. They were awesome. Very filling! She served them with smoked salmon. I reckon they would be nice with bacon and maple syrup. It would be great to cook bite-sized ones as nibblies at a party, or smallish ones as an entree at a dinner party.

Ingredients

Corn Cakes

1 1/2 cups fresh-cooked corn kernels cut from the cob (approx 2 cobs)

1/2 cup self-raising flour

1 1/2 cups fine polenta

1/2 tsp baking powder

1/2 tsp cayenne pepper

1 cup milk

2 tbsp sour cream

butter and vegetable oil for cooking

sour cream, salsa and smoked salmon or bacon and maple syrup - to serve

Salsa

2 big ripe tomatoes, finely diced

1 avocado, finely diced

Juice of one lime

2 tbsp chopped fresh coriander

1/4 spanish onion, finely diced - optional

1 tsp olive oil

salt and pepper, to taste

Combine all salsa ingredients in a bowl. Adjust seasoning and lime juice to taste.

To cook the corn - place in cold water in a pan. Bring to the boil. Roll the corn a few times as it nears boiling point. Boil for 1 minute then drain. Remove kernels with a small, serrated knife.

In a big bowl mix together the flour, polenta, baking powder and cayenne pepper. Create a well in the centre and pour in the milk and sour cream. Leave to sit for a couple of minutes to let the polenta soften. Add the corn and mix well.

Heat 1tsp butter with a splash of oil in a frying pan over medium heat. Add the mixture in batches - about 2 tbsp per cake - cook each side for 3-4 minutes or until golden brown and risen in the centre.

Serve warm with salsa and sour cream.

Add bacon and maple syrup or smoked salmon to taste