Bright and spicy pickled jalapeños mellowed with soured cream make an addictive dip to drizzle over sweetcorn fritters (or anything really!). Top it all off with a fried egg for a sunshine-filled supper.
This vegetarian recipe is super easy and quick to make - perfect for lowkey brunches, lunches or when you're fancying a lazy dinner that's still delicious and nutritious.
Cut the corn away from the cobs by sitting them vertically on one end and cutting down through the back edge of the kernels. Finely slice the spring onions, keeping the white and green parts separate.
In a large bowl, combine the polenta, flour, 1 egg and a pinch of salt. Gradually whisk in the milk to make a smooth batter. Stir in the corn kernels, spring onion whites, chopped chilli and the tajin.
Heat a large frying pan over a medium heat and grease with a little oil. Add the mixture in small mounds of about 2-3 tbsp and cook for 2-3 minutes on each side. You may need to cook them in batches - avoid overlapping them and don't let them touch. Alternatively, you can cook the sweetcorn fritters in an air fryer. Simply add them and fry until cooked through at 200C.
Meanwhile, whizz the pickled jalapenos and soured cream in a small food processor or blender into a smooth dip. Season and zest in the lime.
Once you’ve made all the fritters, fry the eggs in the same pan to your liking. Serve the fritters drizzled with the jalapeño dip and top with eggs. Scatter over the spring onion greens, sprinkle with a little more tajin seasoning and cut a few wedges from the zested lime to squeeze over.
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