Corn Fritters with Jalapeno, Cheddar and Honey Chipotle Mayo and Salad

Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop 1/2 the baby spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno (to taste), coriander, tasty cheese, corn, chopped spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with a squeeze of lime juice (to taste).

Serve fritters with a generous dollop of mayo. Dress the remaining spinach and cherry tomatoes with oil, salt and pepper and serve on the side.

Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop 1/2 the baby spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno (to taste), coriander, tasty cheese, corn, chopped spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with a squeeze of lime juice (to taste).

Serve fritters with a generous dollop of mayo. Dress the remaining spinach and cherry tomatoes with oil, salt and pepper and serve on the side.

Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop 1/2 the baby spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno (to taste), coriander, tasty cheese, corn, chopped spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with a squeeze of lime juice (to taste).

Serve fritters with a generous dollop of mayo. Dress the remaining spinach and cherry tomatoes with oil, salt and pepper and serve on the side.

Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop 1/2 the baby spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno (to taste), coriander, tasty cheese, corn, chopped spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with a squeeze of lime juice (to taste).

Serve fritters with a generous dollop of mayo. Dress the remaining spinach and cherry tomatoes with oil, salt and pepper and serve on the side.

Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop 1/2 the baby spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno (to taste), coriander, tasty cheese, corn, chopped spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with a squeeze of lime juice (to taste).

Serve fritters with a generous dollop of mayo. Dress the remaining spinach and cherry tomatoes with oil, salt and pepper and serve on the side.

Cut kernels from sweetcorn cob. Finely chop coriander leaves and stems, discarding roots. Finely chop sliced jalapenos. Finely slice spring onion. Roughly chop 1/2 the baby spinach. Cut cherry tomatoes in half. Cut lime into wedges.

Combine self raising flour, egg, milk, salt and pepper and whisk to combine. Add jalapeno (to taste), coriander, tasty cheese, corn, chopped spinach, spring onion and mix well to combine.

Heat a pan over medium heat and add a drizzle of oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture.

While fritters are cooking, combine the honey (to taste) and chipotle mayonnaise and season with a squeeze of lime juice (to taste).

Serve fritters with a generous dollop of mayo. Dress the remaining spinach and cherry tomatoes with oil, salt and pepper and serve on the side.