Corn Cakes With Corn And Tomato Chutney

• None None FOR THE CORN AND TOMATO CHUTNEY
• 1 ear corn-on-the-cob, shucked
• 3 None beefsteak tomatoes
• 1 small onion, chopped
• 1 None Granny Smith apple, peeled, cored and chopped
• 1/2 cup packed brown sugar
• 1/2 cup apple cider vinegar
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• None None FOR THE CORN CAKES
• 1/2 cup cornmeal
• 1/2 cup flour
• 1/2 tsp baking powder
• 1 cup buttermilk
• 1 None egg
• 3 ears corn-on-the-cob, shucked and kernels removed
• 4 None green onions, chopped, plus additional to serve
• 2 tbsp oil
• None None Crisp prosciutto, to serve

1. For the chutney, preheat grill on high heat. Grill corn and tomatoes 5-8 mins, turning frequently, until browned. Set aside to cool. Remove kernels from cob with a sharp knife. Peel tomatoes and coarsely chop.
2. Place corn and tomatoes in a saucepan with remaining ingredients on medium heat. Bring to boil, stirring. Reduce heat to low; simmer, 45 mins, uncovered, stirring occasionally, until chutney thickens.
3. Meanwhile, for the corn cakes, place cornmeal, flour and baking powder in a large bowl. Whisk in combined buttermilk and egg until well blended. Stir in corn kernels and green onions.
4. Heat oil in a large skillet on medium heat. For each corn cake, pour 1/3 cup of batter into skillet. Cook in batches, 2-3 mins each side, until golden, to make 8 corn cakes.
5. Serve corn cakes topped with chutney, prosciutto and additional green onions.

corn, corn, tomatoes, onion, apple, brown sugar, apple cider vinegar, ground ginger, cayenne pepper, corn cakes, cornmeal, flour, baking powder, buttermilk, egg, corn, green onions, oil

Taken from recipes-plus.com/api/v2.0/recipes/22255 (may not work)