Method

• 1.
  Preheat the grill to high.
• 2.
  Using a sharp knife, cut down each side of the corn cobs to remove the kernels (or drain canned corn).
• 3.
  Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a bowl. stir in the corn and chives.

• 4.
  Heat a large non-stick frypan over medium heat and spray with olive oil. using 1/3 cup (80ml) of batter for each corn cake, spoon the batter into the pan in batches of 2-3. Cook for 2-3 minutes each side until browned and cooked through. Keep warm while you repeat with the remaining batter to make 8 corn cakes in total.
• 5.
  Meanwhile, place the tomatoes on a baking tray. season well with sea salt and freshly ground black pepper, then grill for 6-8 minutes until softened and just starting to split.
• 6.
  Arrange the corn cakes on plates, top with the tomatoes, drizzle with pesto, then scatter with the basil leaves and serve.