Don't waste the sprout tops!
A great way to use your corn on the cobs
Remove the corn from the cobs and put aside. In a bowl, mix together the polenta, flour and baking powder and make a well in the centre.
Gradually add in the eggs and mix until smooth. Chop the spring onions, chives and chillis and add into the batter along with the sweetcorn. Mix well.
Heat some olive oil in a pan and add a dollop of the mixture into the pan. Cook on each side for 2-3 minutes until golden.
Serve with chutney and enjoy!
Recipe from Delicious