Relish: 2 – 3 hours, Corn cakes: 30 minutes
10 – 12
All Year

Are you a savoury pancake fan? If you answered yes, you’ll love our Corn Fritters with Yellow Capsicum Relish💛 You may not have known it before, but you’ll know it once you’ve tasted these – corn and yellow capsicum are a match made in heaven!



  1. In a fry pan heat the olive oil over medium-high heat. Add the diced capsicum and the garlic, sauté for 5 minutes.
  2. Stir in the lime juice, sugar, and salt. Cook for 2 minutes, or until the juices are slightly thickened.
  3. Remove from heat and allow to cool slightly then stir in the fresh coriander. Transfer to a glass jar or container, secure the lid and refrigerate until completely chilled. (Can make ahead of time)



  1. In a large mixing bowl, stir together the flours, cornmeal, sugar, baking powder, salt, and cumin.
  2. Make a well in the middle and add the milk, eggs, tabasco sauce, and corn. Mix through until well combined. Add a little more milk if mixture is too dry. Let sit for 15 minutes.
  3. In a large frypan heat a little butter over medium-high heat until melted.
  4. When the pan is very hot, spoon 2 tablespoons of the batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned.
  5. Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch.
  6. Serve the corn cakes with a little of the relish on top.

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