These crispy sweetcorn fritters pack a fiery punch and take seconds to make and are loved by kids and grown-ups.
In a bowl, combine three-quarters of the sweetcorn kernels with the egg, flour, baking powder, half the spring onions, half the chilli and half the coriander. Season.
Blitz half the mixture in a food processor, then combine with the remaining, unblended mixture to form a batter.
To make the salsa, dry-fry the remaining corn, until lightly charred. Tip into a bowl with the remaining spring onion, chilli and coriander. Stir in the avocado, red pepper and lime juice; season.
Heat the oil in a frying pan. Add 1 tbsp of the batter to the pan to form a fritter. Repeat to make 8 fritters. Cook for 1-2 minutes each side. Serve with the salsa, soured cream and rocket.
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