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Spicy Sweetcorn Bake
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Description
I have eaten this bake solidly through the summer with everything: chicken, pork, steak—by “everything,” I mean meat. I’m fairly certain you can eat it with other things but these other things just didn’t happen to fit in with my strictly carnivorous summer dining.
Ingredients
- ½ Tablespoons Olive Oil
- 4 ears Sweetcorn
- Salt And Pepper
- 1 Tablespoon Butter
- 1 Red Onion, Chopped
- 3 Green Chilies
- ½ pounds, ⅞ ounces, weight Strong Cheddar, Grated, Divided
- 1 Handful Of Coriander
- 5 Tablespoons Crème Fraîche
Preparation
Preheat grill. Rub or spray olive oil onto corn and generously season with salt and pepper. Place on the grill and cook until golden brown, approximately 5-10 minutes, then allow the corn to cool. Once cooled, place the sweetcorn upright on a chopping board and use a sharp knife to remove all kernels. Place to one side.
In a frying pan, melt the butter over a medium-low heat until frothy. Then add the onion and cook for a few minutes until softened. Next add the chilies and cook for a few minutes before adding the sweetcorn. Mix in 1/3 of the grated cheese and then turn off the heat. Once the cheese has melted nicely, stir in the coriander and crème fraiche.
Pour the mixture into a buttered baking dish, cover with remaining cheese and grill until golden and bubbly.
Enjoy!
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Thisgrandmascookin on 10.25.2011
This recipe sounds amazing. I am saving to try when we get good corn again.