Place self-raising flour in a mixing bowl. Add egg and milk and whisk to a smooth batter. Stir in cooked Birds Eye Corn Kernels and chives.
Heat a non stick frypan to a medium high setting, lightly spray with oil. Place heaped tablespoons of corn mixture into pan and spread evenly to form 8cm rounds. Cook for 2 minutes or until golden, flip and cook another 2 minutes. Mixture makes 8 corn cakes. Remove from pan and keep warm.
Place mushrooms in the pan and cook for 3-4 minutes until softened. Serve 2 corn cakes topped with mushrooms and a bacon twist (see tip below).