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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.