Mix together the sweetcorn, spring onion, jalapenos, cheese, flour and baking powder. Add in the egg and combine.
Pre-heat the BBQ for a couple of minutes with the Chef or Paella Pan, Flat Plate or a frying pan in place and add a glug of rapeseed oil.
Dollop the mixture into the pan and use the back of a spoon to flatted down slightly, fry for about 2 minutes until golden then flip over and cook for a further coupe of minutes until crisp on both sides.
Remove with a slotted spoon and drain on some kitchen roll to remove excess oil. Garnish with the chopped coriander and serve.
Tip: Serve with a cooling sour cream and chive dip or if you like more heat serve with sweet chilli sauce.