Serve for brunch or a light meal. You can also make mini corn cakes as healthy party food too - kids will enjoy them and won't even realise they are getting wholegrain goodness from the corn.

Serves 4

2 large cobs corn (or about 2 cups canned or frozen corn kernels)
3 eggs
1 cup Jalna Vitalize Vitamin+ Yoghourt or Greek Style Natural Yoghourt
2 spring onions, finely sliced
2/3 cup plain flour
Salt & pepper
Oil for frying

• Hold the corn cobs vertically and cut down the length of the cob to remove the corn kernels.  Whisk the eggs and add ½ cup Jalna Yoghourt.  Stir in the corn, spring onions, flour and seasonings.
• Heat a non-stick pan over a moderate heat and add oil, just to cover the base.  Cook tablespoons of the mixture till golden, then turn and when golden remove onto absorbent paper.

Corn Salsa

1 cob corn, kernels removed and blanched (or 1 cup canned or frozen)
½ large red capsicum, finely diced
1 medium Spanish onion, finely diced
½ cup cucumber, seeds removed and finely diced
Salt & pepper
Olive oil

• Combine corn, capsicum, onion and cucumber.  Season with salt, pepper and a drizzle of olive oil