Whisk together the flour, egg and milk in a large bowl to form a batter. Stir through the corn kernels.

Heat a large fry pan on medium heat and melt the butter in the pan, spread it around. Spoon 1 Tbsp of mixture into the pan and cook for 30s or until bubbles start to form and then flip and cook for another 30s. Repeat until all mixture is cooked.

Serve pikelets topped with spring onions and tomato relish.