150g chorizo, diced into 1cm cubes
180g plain flour
1 tsp baking powder
a pinch of sugar
450g fresh or frozen sweetcorn kernels (4 corn on the cobs)
2 eggs and 1 egg yolk
100ml full-fat milk
3 spring onions, finely sliced
a small handful of fresh coriander, roughly chopped
1–2 tsp Wahaca Chile de Arbol sauce
1. Heat a third of the butter in a hot frying pan and add the chorizo until cooked. Set aside to cool.
2. Meanwhile, sift the flour, baking powder and sugar into a large mixing bowl. In another bowl whisk half the corn with the eggs, half the milk and the chile de arbol sauce. Make a well in the centre of the flour, whisk in the egg mix then gradually add the rest of the milk, so that it drops off the spoon in thickish dollops.
3. Melt the rest of the butter and add half of it to the batter before folding in the rest of the corn, the spring onions, chorizo and chopped coriander. Season to taste with salt and pepper.
4. To fry the pancakes, heat a heavy-bottomed, non-stick pan until it is hot and then brush with a little of the remaining melted butter. Dollop out a couple of large dessert spoons of the mixture, spaced well apart so that the fritters don’t run into each other. Fry over a medium heat for about 2 minutes a side until golden brown.
Tip: These are also great with a fried egg and some fresh salsa or with avocado cream. Whizz a few avocados in a food blender with the juice of 1lime, some fresh basil, 2 tablespoons of crème fraîche and a touch of olive oil.