For the salsa, mix all the ingredients together in a bowl and season to taste with lemon juice, tabasco, salt and pepper. Set aside to allow the flavours to develop.
Meanwhile, make the sweetcorn fritters. First, trim the corn and run a knife down each cob to release the kernels. Then put into a large bowl, along with the spring onions. Sift over the wholemeal flour and bicarbonate of soda. Add the eggs, yogurt, chopped coriander and some seasoning and mix together.
Fry the fritters in 2 batches of 6. Lightly spray a large frying pan with low-calorie olive oil spray and place over a medium heat. Add 6 tbsp (heaped) of the fritter mixture, spaced apart, and flatten each slightly. Cook for 4-5 minutes, turning halfway, until cooked and golden. Set aside while you cook a further 6 fritters to use up the rest of the mixture.
Serve 3 fritters per person, with the fresh salsa spooned over the top.