Stand the corn upright on a chopping board, and using a sharp knife, slice the kernels off each side.

Put the kernels into a large bowl with the spring onions, flour, spices, sea salt flakes and chilli, then add the yogurt, egg and the zest and juice of 1 lime, and stir until you have a thick batter. 

Put the cherry tomatoes with their vines, oil and sea salt into the middle of a piece of foil the size of a chopping board and fold it together into a neat parcel, with the seams at the top. 

Remove the tomatoes from the foil, discard the liquid, and mash the tomatoes into a thick sauce. Taste and adjust the salt as needed.

To start in the oven, and finish on the barbecue: Drop heaped tablespoons of batter onto a lined baking sheet and flatten. Bake at 180°C fan/200°C/gas 6 for 20 minutes, then finish the fritters on the barbecue, grilling them until crisp and golden brown. 

Serve the fritters hot, with the remaining lime juice and zest, and the roasted tomato sauce alongside.