Prohibition Smokehouse’s corn cakes with salsa rosa
Ingredients
1 can sweet corn (small)
2 eggs
100g self-raising flour
2 spring onion, finely cut
50g coriander leaf, finely cut
1 chilli, finely diced
50g tasty cheese, grated
Optional
diced cooked bacon
Salsa rosa
3-4 tomatoes, diced and seeded
1 small red onion, finely diced
20g coriander, roughly cut
10ml extra virgin olive oil
10g caster sugar
20ml red wine vinegar
Method
Whisk eggs, add creamed corn and all other ingredients.
Mix well until it comes to a batter consistency — you may need to add a bit more flour if slightly runny. Add cheese and season with salt and pepper, mix.
Heat pan or flat plate, add some oil and butter.
Add a spoonful of batter (depending on size of cake you want) into pan and cook until bubbles appear on top and carefully flip over.
You will know when cake is cooked as it will be firm to touch.
Remove from pan and pad dry any excess oil and plate.
Salsa rosa
Mix all ingredients together add freshly ground cracked pepper and salt (to taste). Spoon on to corn cakes.
Tip: These are also great with smoked salmon and avocado or with crispy bacon and a horseradish cream.
Recipe requested by Bonny Gray-Thompson. Recipe provided by Prohibition Smokehouse, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
