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
1 Preheat the barbecue. Lie the corn on the grill and let cook while turning occasionally, for 30 minutes.
2 Make the pikelet batter by sifting the flour with the salt into a bowl. Stir in pepper to taste.
3 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.
4 Brush the hotplate with olive oil. Cook the bacon on the hot plate until crispy while cooking the pikelets.
5 Make the vinaigrette by finely chopping the basil leaves, then mix with enough olive oil, lemon juice and seasoning to make a thick sauce.
6 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.