Lightly fry off corn in butter, in a pan until just done. Cut kernels off cob and set aside in a bowl.
Finely dice jalapeno and mix with corn kernels.
In a mixing bowl add together self-raising flour, baking powder and salt.
Add butter and rub through until well mixed and a crumb like consistency.
Make a well in the middle and add the egg and milk.
Mix together well and add corn kernel and jalapeno mixture.
Mix all together until well combined.
Heat oil and deep fry about 30g (size of 2 tablespoons) of batter until all fritters are done. Set aside.
For the guacamole
Peel avocado and put avocado and all ingredients into a blender. Blend until smooth and decant into a bowl, set aside.
For the black bean paste
Put all ingredients into a blender and blend until smooth. Set aside.
For the salsa
Chop up and mix together the tomato, red onion, coriander, and garlic.
Season with salt and pepper and toss.
Mix together the vinegar, tomato juice and lime juice to make a dressing.
Toss the dressing with the tomato salsa and set aside.
Plate fritters and top with the guacamole, black bean paste and salsa.
Garnish with a few slices of jalapeno, some fresh coriander and a few slices of spring onion.