If using fresh sweetcorn, stand each cob on a tea towel and slice the kernels off with a sharp knife from top to bottom.
Blanch the kernels for 1 minute, then drain.
Put the plain flour, polenta, sweetcorn kernels, eggs, milk, seasoning and melted butter in a food processor and pulse.
Add 2 red deseeded and chopped sliced chillies and 2 chopped spring onions. Pulse again.
Fry spoonfuls of this batter in hot vegetable oil to make 8cm (3in) cakes, frying for a few minutes each side until golden on the outside and firmed up on the inside.