Ingredients
| 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) | |
| 1⁄4 cup kimchi, chopped | |
| 3 tablespoons mayonnaise | |
| 1 teaspoon lime juice | |
| 200g feta cheese, crumbled | |
| 75g grated mozzarella | |
| corn chips, to serve |
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.
Instructions
| 1. | Heat a heavy-based ovenproof frying pan over a high heat and char the corn on all sides. |
| 2. | Remove the corn, cut off the kernels and set aside. |
| 3. | Reduce the heat to medium and melt the butter. |
| 4. | 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. |
| 5. | Remove from the heat and stir in the corn, mayonnaise, lime juice and feta. |
| 6. | Spread this into a nice even layer and sprinkle the top with the mozzarella. |
| 7. | At this point you can refrigerate for a few days until needed. |
| 8. | When ready to serve, heat the oven to 200°C and bake for 15 minutes until bubbling. |
| 9. | Serve hot, sprinkled with the sliced spring onion greens and with dipping accompaniments such as corn chips. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black
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