Cuisine - - FIONA SMITH -


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.

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