3 corn cobs, kernels removed
3 eschalots, chopped
2 cloves garlic
2 long red chillies, chopped
4 coriander roots and stems, clean, finely chopped and leaves reserved
2 tsp palm sugar, grated, or brown sugar
3 free-range eggs, lightly beaten
100g plain flour, plus extra if needed
sea salt flakes and white pepper to season
oil for shallow frying
2 avocados, flesh scooped out
1/4 bunch fresh mint, to serve
2 green shallots, green parts only, finely sliced, to serve
2 Tbsp sliced pickled jalapenos
250ml chilli jam to serve
Place half corn kernels, eschalot, garlic, chilli, coriander root and palm sugar in a processor and blitz until smooth, then transfer to a large bowl. Stir through remaining kernels, eggs, flour and coriander stems. Season. Mixture should be soft, but not sloppy (add more flour if needed).
Pour oil into a frying pan to measure 3cm up side of the pan. Heat until temperature reaches 180 degrees Celsius on a cook's thermometer or a cube of bread turns golden in 30 seconds. Spoon tablespoons of mixture into the hot oil. Do this in batches, but don't crowd the pan. Fry for 3-4 minutes until golden and crisp, then place corn cakes on paper towel to drain excess oil.
Put avocado flesh in a small bowl and smash roughly with the back of a fork. Stir through juice of half a lime, and season. Divide avocado mixture among 4 plates and place 2-3 corn cakes on top of each. Finish with mint, green shallot, reserved coriander leaves and jalapeno. Serve with remaining lime, cut into wedges, and chilli jam.
1. To reduce heat when using chillies, scrape away seeds with a small, sharp knife.
2. Slice corn cobs close to the cob to remove kernels.