1. Mix the chives, yoghurt, horseradish and seasoning in a bowl and keep chilled.
2. Remove the kernels from the corn and place in a bowl with flour.
3. Mix in beaten egg and milk.
4. Fold in egg white.
5. Pan fry on a medium low heat with a little oil, and butter if you like, by using a spoon to scoop and dollop into the pan.
6. Pan fry until golden brown on both sides.
7. Serve warm with the dip.
For more inspiration and tips visit the Organic UK Facebook page.