Remove the corn kernels from the corncobs. If using tin corn drain well and set aside

Finely dice onion and roughly chop parsley

Smash/ mash the avocado to a smooth yet slightly chunky texture, season with salt and pepper and set aside

Place 3/4 cup of the corn kernels, eggs, salt and pepper in a food processor and process until corn is broken up and has formed a chunky batter

Add the flour, baking powder and chia seeds to the food processor and pulse again

Pour the chunky mixture into a bowl and fold through the remaining corn kernels, chopped red onion and parsley

Add 1 tbsp oil to a non-stick frying pan, warm to a moderate heat

Place 2 tablespoon of batter per fritter into the pan, repeat with as many as can fit in your pan

Cook the fritters for approximately 2-3 minutes on each side until golden brown and cooked through

Divide cooked fritters onto 2 plates and serve with the smashed avocado