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Corn Cakes with Tomato Salsa

The humble corn is revitalised with lime leaves.

Serves 4


  • 4 corn cobs or 250g of tinned corn in water

  • 2 cloves of garlic, crushed and finely ground

  • 60g shallots, peeled, finely sliced

  • 3 fresh lime leaves, finely sliced

  • 1 whole egg plus 2 egg white

  • 3 tbsp corn flour

  • 5 tbsp plain flour

  • 3 tbsp finely chopped spring onion

  • Salt and black pepper to taste

  • Vegetable oil for deep frying

  • 3 plum tomatoes, deseeded and diced

  • 2 tbsp of lime juice

  • 4 tbsp of extra virgin olive oil

  • 2 red chillies, sliced thinly

  • 4 shallots, peeled and sliced thinly

  • 2 tbsp of chopped fresh mint or basil

  • Salt and black pepper to taste.



  1. Slice the corn from the cob and pulse in a food processor for one minute to achieve a mix of fine and rough texture. Transfer the corn into a large bowl.

  2. Add the garlic, shallots, lime leaves and spring onion and mix well.

  3. Stir in both flours.

  4. Add the eggs and seasoning and mix well until you have a thick batter.

  5. Heat the oil in a frying pan.

  6. Using two spoons scoop together a tablespoon of the batter and carefully drop it into the hot oil.

  7. Deep fry until golden brown.

  8. Transfer the corn cakes onto a kitchen towel to absorb the excess oil.

  9. Serve with tomato salsa.

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