- ¼ medium yellow papaw, 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
- 1/3 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 yellow papaw salsa.