Mexican Street Corn Fritters with Tomato & Coriander Salsa

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In Mexico, these tasty fritters would include Cotija cheese but as it’s not available here, feta is a worthy substitute.

TOMATO AND CORIANDER SALSA 400g can whole tomatoes with juice ½ red onion, coarsely diced

1 green chilli, deseeded and diced

½ cup coriander leaves

1 clove garlic, crushed

1 tablespoon olive oil

Juice of 1 lime

½ teaspoon sugar

Salt, to taste

CORN FRITTERS

1½ cups corn kernels (from 2-3 ears of corn) 1 long red chilli, deseeded and finely diced 2 spring onions, thinly sliced 2 tablespoons chopped coriander 1 teaspoon finely grated lime zest 1 tablespoon lime juice

¼ cup egg mayonnaise

⅓ cup milk

¾ cup plain flour

½ teaspoon baking powder

½ teaspoon smoked paprika

100g feta, crumbled

Lime wedges and fresh coriander, to serve

Salsa: Put all the ingredients into a blender or food processor. Pulse to blend into a coarse textured paste. Taste and adjust seasoning with extra sugar or salt, if needed. Store in the fridge until ready to serve.

Corn fritters: Put the corn, chilli, spring onions, coriander, lime zest and juice, mayonnaise and milk in a mixing bowl. Stir to combine then mix in the flour, baking powder, paprika and season with salt and pepper. Lastly stir in the feta and add a dash more milk if the mixture is too stiff.

Heat a little oil in a frying pan set over medium heat. Cook the fritters in batches by adding tablespoonfuls of batter to fry for 2-3 minutes per side until golden brown and cooked through; add more oil as necessary.

Remove the fritters to drain on paper towels; keep warm in the oven at 180°C.

Serve the fritters hot with a sprinkle of coriander, a squeeze of lime juice and with salsa on the side, to dip. Makes about 20 fritters