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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.