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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!