Step 1Preheat grill to high. Line a baking tray with foil. Place the capsicums on tray and cook until the skin blisters, then put into a plastic bag. Stand for 5 minutes. Peel away the skin and finely chop. Combine the capsicums, vinegar, half the onion, half the parsley and 2 teaspoons of olive oil in a medium bowl. Set aside.
Step 2Meanwhile, combine corn kernels, eggs, flour, coriander, milk, remaining chopped onion and leftover parsley in a medium bowl. Then season mixture with cracked black pepper.
Step 3Heat half of the remaining oil in a large non-stick frying pan over medium-low heat. Then spoon 4 x 1/3-cupfuls of fritter batter into pan. Cook fritters for 4–5 minutes each side, or until they are golden. Repeat with remaining oil and batter to make 8 fritters.
Step 4Serve with capsicum relish, smoked salmon and salad.