Ingredients 8 rashers of streaky bacon 4 ears of fresh corn, husks and silks removed 30 grams unsalted butter, divided 1 large garlic clove, minced 2 shallots, chopped 1/8 tsp cayenne pepper 2 large eggs, separated 120ml whole milk 70 grams plain (all-purpose) flour 1 tsp sugar Fine sea salt and freshly ground black pepper Vegetable oil, for frying For the salsa 250 grams cherry tomatoes, chopped 1-2 garlic cloves, minced 2 shallots, chopped 1 fresh bird's-eye chilli, or to taste, finely minced 10ml fresh lime juice, or to taste 1 avocado, diced - Fry the bacon, either in a skillet on the stove top, or in the oven. When it's cooked, drain it on paper towels. - Blanch the corn for 30 seconds in a pot of boiling water. Drain, rinse with cold water and cut the kernels from the cob. - Heat 15 grams of butter in a skillet, add the garlic and shallots, and cook for about 90 seconds. Add the corn and cayenne pepper, then season with salt and black pepper. - Remove from the heat, stir in the remaining butter and transfer to a plate. - Whisk the egg yolks with the milk, then stir in the flour and the corn. - In a clean, dry bowl, use a whisk to whip the egg whites with the sugar and a pinch of salt until they form soft peaks. - Gently fold the whites into the corn mixture. - Pour vegetable oil to the depth of 1cm in a skillet and heat it. When the oil is hot, ladle the batter into the pan so it forms fritters about 6cm in diameter. - Fry until medium brown then flip the fritters and cook the other side. - Drain on paper towels. - Mix the salsa ingredients and serve.