FAST

MAKES 4

4 corn cobs (1kg total), husks removed
12 spring onions
2 eggs
80 ml buttermilk
400 cherry tomatoes
115 gm self-raising flour
60 ml balsamic vinegar
1 tbsp caster sugar
2 tbsp extra-virgin olive oil, plus 60ml extra

1 Preheat oven to 180°C.

2 Heat a chargrill plate or barbecue over medium heat Cook corn, turning occasionally, until lightly grilled and tender (10 minutes). Cool. Using a sharp knife, cut kernels from cobs; you will need 2 cups kernels.

3 Place kernels in a medium bowl with flour. Finely chop 4 spring onions; reserve 2 tbsp for serving. Add remaining chopped spring onions to the bowl, season, then stir to combine.

Whisk eggs and buttermilk in a separate bowl, then stir through corn