Corn Cakes With Corn And Tomato Chutney - cooking recipe

Ingredients

None None FOR THE CORN AND TOMATO CHUTNEY
1 ear corn-on-the-cob, shucked
3 None beefsteak tomatoes
1 small onion, chopped
1 None Granny Smith apple, peeled, cored and chopped
1/2 cup packed brown sugar
1/2 cup apple cider vinegar
1/2 tsp ground ginger
1/4 tsp cayenne pepper
None None FOR THE CORN CAKES
1/2 cup cornmeal
1/2 cup flour
1/2 tsp baking powder
1 cup buttermilk
1 None egg
3 ears corn-on-the-cob, shucked and kernels removed
4 None green onions, chopped, plus additional to serve
2 tbsp oil
None None Crisp prosciutto, to serve

Preparation

For the chutney, preheat grill on high heat. Grill corn and tomatoes 5-8 mins, turning frequently, until browned. Set aside to cool. Remove kernels from cob with a sharp knife. Peel tomatoes and coarsely chop.
Place corn and tomatoes in a saucepan with remaining ingredients on medium heat. Bring to boil, stirring. Reduce heat to low; simmer, 45 mins, uncovered, stirring occasionally, until chutney thickens.
Meanwhile, for the corn cakes, place cornmeal, flour and baking powder in a large bowl. Whisk in combined buttermilk and egg until well blended. Stir in corn kernels and green onions.
Heat oil in a large skillet on medium heat. For each corn cake, pour 1/3 cup of batter into skillet. Cook in batches, 2-3 mins each side, until golden, to make 8 corn cakes.
Serve corn cakes topped with chutney, prosciutto and additional green onions.