Corncakes, avocado whip and bacon

Corncakes, avocado whip and bacon. Photo / Ian Jones

Serves six

500g corn kernels, shaved off the cob
3 tbsp olive oil
Sea salt and fresh milled pepper
75ml milk, heated
50g flour
1/4 cup flat-leaf parsley
1/2 tbsp crushed chilli
1/2 lemon, zested
4 egg whites
avocado, chopped
1 lemon, juiced
3 tbsp sour cream, whipped
6 bacon rashers, cooked until crisp under a preheated grill

Coat the corn in olive oil, season and warm through.

Divide corn into two thirds and one third. In a liquidiser, place in two thirds of the corn, the milk, flour, chilli, parsley and lemon zest. Blitz for 2 minutes. Pour into a mixing bowl.

Meanwhile, whip the egg whites to firm peaks then fold through the batter and the remaining corn.

Heat the solid top on the barbecue, spray some egg poaching rings with oil, spoon in the mixture, when sealed, remove rings and turn with a fish slice.

To make the avocado whip: in a food processor, puree the avocado, lemon juice and sour cream until smooth and light.

Serve a dollop of the avocado whip on the corncakes and top with a rasher of bacon.