Name: Corn cakes with corn and tomato chutney
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Corn and tomato chutney; 1 cob corn, husks removed; 3 roma tomatoes; 1 small onion, chopped; 1 green apple, peeled, cored, chopped; 1/2 cup (110g) brown sugar; 1/2 cup (125ml) apple cider vinegar; 1/2 teaspoon ground ginger; 1/4 teaspoon chilli powder; 1/2 cup (85g) polenta; 1/2 cup (75g) plain flour; 1/2 teaspoon baking powder; 1 cup (250ml) buttermilk; 1 egg; 3 cobs corn, kernels removed; 4 green onions, chopped, plus extra to serve; 2 tablespoon oil; crisp prosciutto, to serve

Corn cakes with corn and tomato chutney

These sweet, golden corn fritters are beautiful served with a rustic homemade tomato chutney and crispy prosciutto as a light lunch. Add a couple of poached eggs to create a cafe-style breakfast or brunch dish.

Serves 4

Prep

20M

Cook

50M

Total

1H 10M

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Ingredients

Corn and tomato chutney

1 cob corn, husks removed

3 roma tomatoes

1 small onion, chopped

1 green apple, peeled, cored, chopped

1/2 cup (110g) brown sugar

1/2 cup (125ml) apple cider vinegar

1/2 teaspoon ground ginger

1/4 teaspoon chilli powder

1/2 cup (85g) polenta

1/2 cup (75g) plain flour

1/2 teaspoon baking powder

1 cup (250ml) buttermilk

1 egg

3 cobs corn, kernels removed

4 green onions, chopped, plus extra to serve

2 tablespoon oil

crisp prosciutto, to serve

Method

Corn and tomato chutney

1.Preheat a char-grill on high. Cook corn cobs and tomato 5-8 minutes, turning frequently, until browned. Set aside to cool. Remove kernels from cob with a sharp knife. Peel tomatoes and chop coarsely.

2.Place corn and tomato in a saucepan with remaining ingredients. Bring slowly to boil on medium heat, stirring. Reduce heat to low. Simmer, 45 minutes, uncovered, stirring occasionally, until chutney thickens.

Corn cakes

3.Meanwhile, place polenta, flour and baking powder in a large bowl. Whisk in combined buttermilk and egg, until well combined. Fold through corn kernels and green onion.

4.Heat oil in a large frying pan on medium. Cook 1/3-cup measures of batter, in batches, 2-3 minutes each side, until golden, to make eight corn cakes.

5.Serve corn cakes topped with chutney, prosciutto and extra green onion.

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Ingredients

Method

Corn and tomato chutney

Corn cakes

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