Name: Korean Corn and Cheese Bake
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

Instructions

3 steps

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.

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