2 cup (330g) corn kernels (fresh, canned or frozen)
4 green onions (green shallots), chopped finely
100 gram baby rocket leaves
1 medium (250g) avocado, sliced
1 medium (170g) red onion, sliced
1/4 cup (60ml) balsamic vinegar
1 tablespoon olive oil
salt and freshly ground black pepper
Corn fritters with rocket salad
To make tomato chilli sauce, combine all ingredients in a medium pan; bring to the boil. Simmer, uncovered, for about 10 minutes or until the sauce thickens.
Meanwhile, sift flour and soda into a medium bowl. Make a well in the centre of the flour mixture; gradually whisk in combined milk and egg until batter is smooth. Stir in corn and onion.
Pour quarter-cups of the batter onto a heated, oiled non-stick frying pan. Using a spatula, spread batter into rounds. Cook, uncovered, until fritters are browned lightly on both sides and cooked through. Remove from pan; cover to keep warm. Repeat with remaining batter.
Meanwhile, to make rocket salad, place rocket, avocado, onion and combined vinegar, oil and salt and pepper to taste in a large bowl; toss gently to combine.
Serve corn fritters with rocket salad and tomato chilli sauce.