Ian’s Spicy Corn Pikelets with chilli tomato salsa (Summer Recipe)


Spicy Corn Pikelets with Chilli Tomato Salsa


There’s nothing like freshly picked sweetcorn, which doesn’t need cooking at all.

However, for those who want to produce an easy crowd pleaser, here’s a simple recipe. You could use self-raising flour. I prefer plain flour and adding my bicarb.


Serves 4Pikelets



1 Tbsp olive oil or butter

1 medium onion, finely chopped

2 Tbsp sweet chilli pepper (or capsicum)

Kernels from two fresh sweetcorn (Deb and Allan Seventy’s corn is stunning – available Jan-May)


For batter

180g plain flour

1 tsp bicarbonate of soda

Pinch salt and pepper

¼ tsp cayenne pepper

¼ tsp sweet paprika

1 Large Margaret River free range egg

250 ml flour (more or less, to provide a creamy, slightly firm batter)

40 or 50g parmesan cheese


Oil for frying.


For Salsa (all these ingrediants can be found at various MRFM stalls Dec-May)

500g fresh tomato flesh, diced

2 Tbsp torn basil leaves

1 Tbsp lemon juice

2 or 3 tsp sweet chilli sauce

2 or 3 tsp olive oil

2 Tbsp oil

Black pepper


In the olive oil or butter, gently fry onion, corn and chilli pepper.

Allow to cool a little.

Mix batter ingredients.

Mix onion, corn and sweet pepper into batter.

Fry spoonfuls in more oil and turn pikelets when brown.


Serve pikelets topped with salsa.


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