2 ears of corn with husks
1 cup self-rising flour
½ tsp salt, plus extra
Freshly ground black pepper
25 g melted butter
Milk to mix - approximately cup
8 rashers of free range bacon
1 cup basil leaves
Juice of one lemon
Preheat the barbecue. Lie the corn on the grill and let cook while turning occasionally, for 30 minutes.
Make the pikelet batter by sifting the flour with the salt into a bowl. Stir in pepper to taste.
Make a well, then add the melted butter, mashed avocado and egg. Pour in the milk and mix until smooth. Add more milk if necessary.
Brush the hotplate with olive oil. Cook the bacon on the hot plate until crispy while cooking the pikelets.
Make the vinaigrette by finely chopping the basil leaves, then mix with enough olive oil, lemon juice and seasoning to make a thick sauce.
Remove the husks from the corn and slice the kernels off the cobs. Serve the pikelets with the bacon, corn and creme fraiche. Spoon over the vinaigrette.