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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