Corncakes, avocado whip and bacon

Ingredients

500 g	Corn kernels, shaved off the cob (Main)
3 Tbsp	Olive oil
75 ml	Milk, heated
50 g	Flour
¼ cup	Flat leaf (Italian) parsley
½ tsp	Crushed chilli
1	Lemon, zest half, all the juice
4	Egg whites
1	Avocado, chopped
3 Tbsp	Sour cream, whipped
6	Bacon rashers, cooked until crisp under a preheated grill or on the barbecue hotplate

Directions

1. Coat the corn in olive oil, season and warm through.
2. Divide corn into two thirds and one third. In a liquidiser, place in two thirds of the corn, the milk, flour, chilli, parsley and lemon zest. Blitz for 2 minutes. Pour into a mixing bowl.
3. Meanwhile, whip the egg whites to firm peaks then fold through the batter and the remaining corn.
4. Heat the solid top on the barbecue, spray some egg poaching rings with oil, spoon in the mixture. When sealed, remove rings and turn with a fish slice.
5. To make the avocado whip: in a food processor, puree the avocado, lemon juice and sour cream until smooth and light.
6. Serve a dollop of the avocado whip on the corncakes and top with a rasher of bacon.