korean corn cheese
serves 4 | prep 10 mins | cooking 20 mins
4 (about 760g) sweet corn cobs, husks removed
80g ( 1/3 cup) whole egg mayonnaise
1 /2 red capsicum, deseeded, finely chopped
2 green shallots, thinly sliced
11/2 tsp caster sugar
100g (1 cup) pre-grated mozzarella
40g ( 1/2 cup) pre-grated cheddar
30g butter
1 green shallot, thinly sliced diagonally
1 Preheat oven to 220°C/200°C fan forced. Use a sharp knife to remove the kernels from the cobs. Place the kernels, mayonnaise, capsicum, thinly sliced shallot and sugar in a large bowl. Combine the mozzarella and cheddar in a separate bowl. Add 1 /2 cup of the combined cheeses to the corn mixture. Season. Stir to combine.
2 Heat butter in a 20cm ovenproof frying pan over medium-high heat. Add the corn mixture. Cook, stirring, for 1-2 minutes or until well combined and cheese is melted. Remove from heat and spread evenly over base of the pan. Top with remaining cheese. Bake on top shelf of oven for 15 minutes or until golden and cheese is melted. Serve sprinkled with diagonally sliced shallot.
TOP TIPS
Short on time? Replace corn cobs with 580g (4 cup) frozen corn kernels, slightly defrosted.
This dish is delicious served with corn chips as a snack or starter, or served as part of a Korean barbecue spread alongside kimchi (spicy, fermented cabbage).
cheesy pull-apart ‘cob’ loaf
serves 6 | prep 5 mins | cooking 20 mins
250g frozen spinach, thawed
50g butter
3 green shallots, sliced
2 garlic cloves, crushed
125g ( 1/2
