For a great finger food idea, cook teaspoons of the mixture into tiny corn cakes and top with a little sour cream and a coriander leaf.
1 cup plain flour
½ cup fine polenta
1 teaspoon baking powder
1 teaspoon salt
⅔ cup buttermilk
1 cooked corn cob, kernels cut off
1 tablespoon chopped pickled jalapeño chilli
1 large red chilli, seeded and chopped
1 tablespoon chopped coriander leaves
1 tablespoon chopped parsley
olive oil, for brushing
Tomato and avocado relish
4 Roma tomatoes, quartered
1 tablespoon lime juice
1 avocado, cut into 2 cm cubes
1. Preheat a barbecue grill plate or flat plate to medium. Put the flour, polenta, baking powder and salt in a large bowl, making a well in the centre.
2. In a small bowl, whisk together the egg and buttermilk, then pour into the flour mixture and stir to thoroughly combine. Mix through the corn, chillies, coriander and parsley.
3. Brush the barbecue hotplate with 1 tablespoon of oil. Cook the tomato quarters for 2 minutes on each side, then remove and allow to cool. To make the tomato and avocado relish, roughly chop the cooled tomato and place in a bowl with the lime juice and ½ teaspoon salt. Add the avocado cubes, mix gently and set aside.
4. Brush the hotplate with another tablespoon of oil. Spoon 2 tablespoons of the corn cake batter onto the hotplate to form a round cake, then repeat until the batter is used up — you should have enough to make 12 corn cakes. Cook for 2 minutes, or until bubbles appear on the surface. Turn and cook for a further 2–3 minutes, or until golden brown, brushing the hotplate with more oil if necessary. Serve the corn cakes hot, with the tomato and avocado relish on the side.