Instructions

1. Heat grill, BBQ or griddle pan to medium-high. Brush the corn with a little oil and grill/griddle for about 10 minutes, turning every minute or so until the corn is tender and lightly charred. Let it cool, then remove the kernels off the cobs by using a sharp knife (stand it firmly on a chopping board run the knife downwards). Put these aside.
2. Put the flour, eggs, garlic, coriander, baking powder, paprika and chilli into a blender. Whiz for a few seconds. Pour in enough liquid (milk, buttermilk or yogurt) and keep processing until you get a (not too) thick, smooth, creamy batter. Season to taste - you can add a spoonful of olive oil, if you like (this will help the cooking). Fold in the corn kernels.
3. Heat a pancake pan or heavy based frying pan. Oil it lightly, then spoon dollops of the batter into it allowing them to spread out into 5-7 cm wide disks.
4. When the surface is no longer wet, turn them over and cook for another minute or so, then transfer them to a plate. Repeat with the remaining batter.
5. Serve the fritters at room temperature.