Corn cakes with chargrilled corn and tomato chutney
- ½ cup (85g) polenta
- ½ cup (75g) plain flour
- ½ tsp baking powder
- 1 cup (250ml) buttermilk
- 1 egg
- 3 cobs corn, kernels removed
- 4 green onions (shallots), chopped, plus extra to garnish
- 2 tbsp oil
- crisp prosciutto, to serve
Corn and tomato chutney
- 1 cob corn, husks removed
- 3 roma tomatoes
- 1 small onion, chopped
- 1 green apple, peeled, cored, chopped
- ½ cup (110g) brown sugar
- ½ cup (125ml) apple cider vinegar
- ½ tsp ground ginger
- ¼ tsp chilli powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make corn and tomato chutney, Preheat a chargrill on high. Cook corn and tomato, turning regularly for 5-8 minutes, until charred. Set aside to cool. Remove kernels from cob with a sharp knife. Peel tomato and chop roughly. Place corn and tomato in a saucepan with remaining ingredients. Bring slowly to boil on medium heat, stirring. Reduce heat to low and simmer for 45 minutes, uncovered, stirring occasionally, until chutney thickens.
2. Meanwhile, place polenta, flour and baking powder in a large bowl. Whisk in combined buttermilk and egg until combined. Fold through corn and green onion.
3. Heat oil in a large frying pan on medium. Cook 1/3 cups of batter for 2-3 minutes each side, until golden. Repeat with remaining batter.
4. Serve corn cakes topped with chutney, prosciutto and extra green onion.