Preheat the oven to 150°C (300°F) and lightly grease and line a loaf (bar) tin with baking paper.

For the sweetcorn loaf, melt the butter in a large frying pan over low heat. Add the corn, cover and cook for 5 minutes, or until softened.

Add the condensed milk and sour cream and bring to the boil. Reduce the heat and simmer, stirring constantly, for 5 minutes.

Transfer to a food processor and blend to make a smooth sauce. Gradually add the eggs, flour and baking powder, processing on low speed to combine. Season with salt.

Pour the batter into the prepared tin and bake for about 30–40 minutes, until golden brown and a skewer comes out clean when tested.

Leave in the tin for 10 minutes to cool slightly. Invert the sweetcorn loaf onto a wire rack to cool completely. Wrap in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Preheat an overhead grill (broiler) to high. Slice the cornbread into 8 slices, 2–3 cm (¾–1¼ in) thick.

Arrange the pancetta slices on a baking tray and grill (broil) until crisp. Drain off any excess fat and keep warm.

Preheat a non-stick frying pan over medium heat. Spray the pan with cooking oil and cook the cornbread slices for 2 minutes on each side or until golden brown.

To serve, arrange 2 pieces of cornbread onto each plate, top with an iceberg wedge and some pancetta and avocado slices. Spoon on some salsa mexicana and a dollop of the crema and garnish with the micro leaves, capsicum and shards of corn, if using.