Paradise Beach Purveyors

Coriander Chilli Corncakes with Jalapeno Hommus


Slice corn from the corn cobs and place in a bowl with egg, salt, pepper, flour, jalepenos, half of the red onion, coriander and red capsicum. Stir in water until a thick pancake consistency has been achieved.

Heat a frying pan and wipe with a little oil. Heat and pour in enough corncake mixture to make one corncake, cook until golden, remove and keep the corncake warm while you repeat the process four times.

Combine the remaining red capsicum, coriander and onion in a bowl, then arrange on a serving dish beside the stack of corncakes garnished with   coriander leaves, slices of jalapeno chilli and with Paradise Beach Purveyors Jalapeno Hommus on the side to add to each mouthwatering mouthful.

Serves 2.