courtesy of louise’s amazing organic veggie box work, i had a few cobs of FINE corn. and what better use than my “specks of mex” – an all round family hit! a vegan dinner that elicited no criticism. well, there were complaints from the old man of a lack of chilli…
- plain flour (1 1/2 cups?)
- soy milk (1 cup?)
- 1 teaspoon baking soda / powder
- pinch of salt
- fresh corn on the cob (2 large cobs)
- avocados (i used 3)
- lemon juice
- tomatoes (i used 2 medium sized ones)
- medium red capsicum
- small red onion
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon salt
- pinch of ground black pepper
how to make:
- mix flour, milk, baking soda / powder and salt into a runny pancake mix. shuck the corn from the cob and add it in. the mix should stick together when lifted on a spoon and fall off in large “dollops”. muck around with how much flour / milk you need.
- heat some oil in a pan. drop in spoonfuls of corn cake mix (a bit larger than a 3″ cd) and fry em up!
- whilst frying is in progress, dice tomato and capsicum finely (i.e. cut em into small squares). mix this up in a bowl with oil, paprika and salt. if you have red onion, dice this and add it in too!
- keep an eye on the corn cakes (don’t let em burn!) as they only need about 2 minutes on each side.
- halve the avocados and spoon out the flesh. mash it all up with some lemon juice.
- to serve: spread some guacamole on the corn cake and top with a spoonful of salsa!