- 2 corn cobs (or 250g canned kernels)
- 3/4 cup (185ml) buttermilk
- 2 eggs, lightly beaten
- 1/2 cup (125g) low-fat ricotta
- 1 cup (150g) self-raising flour
- 2 tablespoons chopped chives
- Olive oil spray
- 12 vine-ripened cherry tomatoes
- 2 tablespoons good-quality pesto
- 1/4 cup small basil leaves
- Step 1Preheat the grill to high.
- Step 2Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
- Step 3Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.
- Step 4Heat a large non-stick frypan over medium heat and spray with olive oil. using 1/3 cup (80ml) of batter for each corn cake, spoon the batter into the pan in batches of 2-3. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
- Step 5Meanwhile, place the tomatoes on a baking tray. season well with sea salt and freshly ground black pepper, then grill for 6-8 minutes until softened and just starting to split.
- Step 6Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au