SWEETCORN CAKES WITH MANGO AND AVOCADO SALSA
1 ½ cups all-purpose flour ½ cup corn flour, known as masa harina (available at Lulu hypermarket) 1 cup frozen corn kernels, thawed 4 tbsp sugar 2 tsp baking powder 1 tsp salt 4 tbsp butter, melted 2 cups milk 2 eggs Sunflower oil, as necessary FOR THE MANGO AVOCADO SALSA 2 avocados, peeled, pitted and diced 1 ripe mango, peeled, pitted and diced 1 small red onion, finely diced The juice of ½ lemon A small handful of fresh coriander, chopped Sour cream or yoghurt Mix all the dry ingredients and the corn kernels in a bowl. In a separate bowl, whisk together the milk, melted butter and eggs. Add the wet ingredients to the dry ingredients and mix, until just combined Heat a large frying pan with a drizzle of oil over a medium heat. Place a ladleful of batter into the pan and cook on one side until bubbles appear on the surface, then flip and cook the other side. Repeat with the remaining batter. To make the salsa, combine all the ingredients in a bowl and gently mix to combine. Top the corn cakes with sour cream and serve with salsa on the side.
Fried, sweet and tangy, these will go down a treat