Ingredients
1 tub Paradise Beach Purveyors Jalapeño Hommus with Fresh Coriander
3 fresh corn cobs
1 egg
½ teaspoon salt
½ teaspoon cracked black pepper
1 cup self raising flour
1 tablespoon diced jalapeño chillies + a slice or two to garnish
1 red onion, peeled and finely diced
1 bunch coriander, chopped, reserving a sprig or two for garnish
1 red capsicum, de-seeded and finely diced
1 cup water, or as required

Method
Slice corn from the corn cobs and place in a bowl with egg, salt, pepper, flour, jalapeños, half of the red onion, coriander and red capsicum. Stir in water until a thick pancake consistency has been achieved.

Heat a frying pan and wipe with a little oil. Heat and pour in enough corncake mixture to make one corncake, cook until golden, remove and keep the corncake warm while you repeat the process four times.

Combine the remaining red capsicum, coriander and onion in a bowl, then arrange on a serving dish beside the stack of corncakes garnished with   coriander leaves, slices of jalapeño chilli and with Paradise Beach Purveyors Jalapeño Hommus on the side to add to each mouthwatering mouthful.

Serves 2.