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Cheesy corn bake recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Creamy Korean corn cheese with a secret twist of mayonnaise, perfect for pairing with barbecue meats or as a delicious starter with corn chips - addictively good!
Ingredients:
  • 4 (about 760g) sweet corn cobs, husks removed
  • 80g (1/3 cup) whole egg mayonnaise
  • 1/2 red capsicum, deseeded, finely chopped
  • 2 green shallots, thinly sliced
  • 7.50 gm caster sugar
  • 100g (1 cup) grated mozzarella
  • 40g (1/2 cup) grated cheddar
  • 30g butter
  • 1 green shallot, thinly sliced diagonally
Instructions:
  • Preheat the oven to 220C/200C fan forced. Slice corn kernels off the cob and place them in a bowl with mayonnaise, capsicum, shallot, and sugar. Combine mozzarella and cheddar in another bowl. Mix 1/2 cup of the cheeses into the corn mixture. Season generously and stir well.
  • First, melt the butter in a 20cm ovenproof frying pan on medium-high heat, then add the corn mixture. Stir and cook for 1-2 minutes until everything is well combined and the cheese is melted. Spread the mixture evenly in the pan, then sprinkle the remaining cheese on top. Bake for 15 minutes until golden and the cheese is melted. Serve with a garnish of diagonally sliced shallot.

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