SERVES 8 / PREPARATION 10 MINUTES / COOKING 25 MINUTES
Korean corn cheese is a popular accompaniment to fried chicken. It makes a great hot dip for corn chips – you can use bought but I like to make extra large baked ones as they are less oily and hold lots of the cheesy goodness. Chilli sauce is optional if you like it spicy.
3 cobs fresh corn
1 tablespoon butter
2 cloves garlic, chopped
2 spring onions, whites and greens
separated and finely sliced
1 red capsicum, finely chopped 1 tablespoon chilli bean sauce or
a splash of hot sauce (optional) ¼ cup kimchi, chopped 3 tablespoons mayonnaise 1 teaspoon lime juice 200g feta cheese, crumbled 75g grated mozzarella corn chips, to serve
Heat a heavy-based ovenproof frying pan over a high heat and char the corn on all sides. Remove the corn, cut off the kernels and set aside.
Reduce the heat to medium and melt the butter. Add the garlic, spring onion whites and capsicum and cook for a few minutes then add the chilli bean sauce if using and kimchi and cook for 5 minutes.
Remove from the heat and stir in the corn, mayonnaise, lime juice and feta. Spread this into a nice even layer and sprinkle the top with the mozzarella. At this point you can refrigerate for a few days until needed.
When ready to serve, heat the oven to 200℃ and bake for 15 minutes until bubbling.
Serve hot, sprinkled with the sliced spring onion greens and with dipping accompaniments such as corn chips.