Recipe and image courtesy of Australian Papaya
¼ medium red papaya, finely sliced
2 shallots, thinly sliced
1 Lebanese cucumber, seeded and diced
½ cup coriander leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons lime juice
3 corn cobs, husk removed
1 egg, separated
1 ½ cups polenta
⅓ cup plain flour
½ 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
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 red papaya salsa.