It might seem a strange combo but put this straight into the centre of the table, hot and bubbling from the barbecue, with a big bowl of corn chips and plenty of cold beers and wait for the yums to begin.
Serves: 6
INGREDIENTS
1 tablespoon butter
2 spring onions, thinly sliced
⅓ cup finely chopped red capsicum
3 cloves garlic, crushed
4 cups fresh corn kernels (about 4 corn cobs)
½ cup Kewpie mayonnaise
1–2 tablespoons sriracha hot sauce
2 cups grated mozzarella
1 teaspoon sea salt
good grind black pepper
corn chips, to serve
METHOD
Preheat a lidded barbecue to high.
Melt the butter in a cast iron frying pan and add the spring onions, capsicum and the garlic. Cook for 2–3 minutes until soft.
Combine the corn, mayo, sriracha, ½ cup of the mozzarella and salt and pepper in a bowl. Tip into the frying pan and stir everything together. Scatter over the remaining 1½ cups mozzarella, close the lid and cook for about 10 minutes until bubbling and the cheese is melted and golden in places. Serve immediately with the corn chips.
COOK'S NOTE: This dish traditionally would have sugar added but I find the Kewpie mayonnaise adds more than enough sweetness.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!