Makes: 20

Time: 25 minutes

Salsa

• 1/4 medium yellow papaw, finely sliced
• 2 shallots, thinly sliced
• 1 Lebanese cucumber, seeded and diced
• 1/2 cup coriander leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons lime juice

Corncakes

• 3 corn cobs, husk removed
• 1 egg, separated
• 1 1/2 cups polenta
• 1/3 cup plain flour
• 1/2 tablespoon salt
• 1 teaspoon bicarbonate of soda
• 2 cups buttermilk
• 40 gms unsalted butter, melted
• 2 shallots, finely sliced
• Vegetable oil for cooking
• Cracked pepper to season
• Oven roasted tomatoes to serve

Method

Combine all salsa ingredients in a small bowl, set aside.

Roughly chop corn kernels. Whisk egg white until stiff.

Combine polenta, flour, salt, and bicarb in a mixing bowl. Make a well in the centre, add butter, buttermilk and egg yolk. Stir until just combined. Fold through corn and shallots, then egg white.

Heat a little oil in a large non stick frypan. Over a medium heat, cook 1/3 cup measures of the batter for 2 minutes or until bubbles form on the surface, turn and cook for a further 2 minutes. Keep corncakes warm, repeat with remaining batter.

Serve corncakes stacked with roasted tomatoes and yellow papaw salsa.