Mexican Fritters

Cut the kernals off the corn cobs, by slicing with a sharp knife down the length of the cob.

In a bowl mix the flour with the milk and the corn kernals. Add the egg and add a pinch of salt and some black pepper. Finely chop the jalapenos and add them to the bowl with the crumbled feta and the spring onion. Whisk everything together.

Then add the Mexican Blend and the capsicum and mix them in thoroughly.

Heat a large frying pan over medium heat and add 2 tablespoons oil to the pan. Drop in large spoonfuls of the mix. Don’t overcrowd the pan, You will need to do these in batches. Cook until the fritters are golden on both sides, turning them when the first side is well set and the top has bubbles.

To serve put the fritters on a plate and dollop a spoonful of chipotle mayo onto each one. Top with some avocado and then a sprinkling of crumbled feta. Finish with chopped coriander.