Recipe:

1. Peel and compost the husks from the corn, then cut the corn kernels off the cobs. Pan fry in olive oil for about 3-5 minutes, until lightly charred. Turn off the heat and set aside.
2. In a mixing bowl, add the flour, baking powder, paprika, coriander, egg, milk, and a pinch of both salt and pepper. Whisk until combined.
3. Add the charred corn to the batter and mix until combined.
4. Heat a frying pan over medium heat and add a drizzle of olive oil. Cook the fritters for about 3 minutes on one side, until golden. Then turn them over and cook for a further 3 minutes, or until golden. The batter makes 6-8 depending on their size.
5. Serve the fritters warm or cold, dressed with the chopped tomatoes, fresh coriander, and squeeze of lime juice. Enjoy!