Inspired by corn chaat & Korean cheesy corn resulting in baked corn with a spicy, cheesy and creamy twist.
One of my favourite dishes I tried in India was Corn Chaat, a spicy and tangy mix of fresh corn. I was watching a video recently of Korean corn cheese and had a thought to put these two dishes together. The result has become one of my favourite dishes. A cheesy, creamy and spicy mix of corn which goes really well with freshly buttered sourdough bread (or anything really!). I also find it the perfect accompaniment to a glass of rosé or beer!
You can use either fresh corn kernels or canned corn, both options work well. Canned corn is usually sweet so if you use fresh corn add a teaspoon of sugar to bring out the sweetness.
This dish works well as a starter served with some freshly toasted bread or crackers. It also gores really well as an accompaniment to other dishes. It tastes best served fresh!
Ingredients
½ Red Onion
½ Red capsicum
1 green chilli finely chopped
1 tbsp vegetable oil
1 ½ Cups Corn Kernels
½ – 1 tsp Kashmiri Chilli Powder
½ Tsp Cumin Powder
1 tsp Chaat Masala
¼ cup Mayonnaise
Salt, to taste
½ Cup Shredded Cheddar
1 tsp sugar, if using fresh corn and not canned corn
½ cup shredded Mozzarella
1 tbsp chives finely chopped
1 tbsp chilli flakes
Method
- Preheat the oven to 200⁰
- In a small fry pan on medium/high heat add the tablespoon of oil.
- Once the oil is hot, add the green chili and sauté for 30 seconds until fragrant.
- Then add the onion and sauté until translucent stirring regularly. About 2 minutes.
- Then add the capsicum and sauté until softened, stirring regularly. About 5 minutes.
- Let this cool.
- In a large bowl add all of the ingredients excluding the mozzarella, chives and chilli flakes. Mix until combined.
- Lightly grease a baking tray and then pour the corn mixture into the tray.
- Top the corn mix with the Mozzarella, chilli flakes and chives.
- Bake for 10 – 15 minutes until the top is golden.
- Serve fresh with some corn chips or freshly toasted sourdough bread.
Cheesy Corn Chaat
Ingredients
- ½ Red Onion
- ½ Red capsicum
- 1 green chilli finely chopped
- 1 tbsp vegetable oil
- 1 ½ Cups Corn Kernels
- ½ - 1 tsp Kashmiri Chilli Powder
- ½ Tsp Cumin Powder
- 1 tsp Chaat Masala
- ¼ cup Mayonnaise
- Salt to taste
- ½ Cup Shredded Cheddar
- 1 tsp sugar if using fresh corn and not canned corn
- ½ cup shredded Mozzarella
- 1 tbsp chives finely chopped
- 1 tbsp chilli flakes
Instructions
- Preheat the oven to 200⁰C.
- In a small fry pan on medium/high heat add the tablespoon of oil.
- Once the oil is hot, add the green chili and sauté for 30 seconds until fragrant.
- Then add the onion and sauté until translucent stirring regularly. About 2 minutes.
- Then add the capsicum and sauté until softened, stirring regularly. About 5 minutes.
- Let this cool for a minute.
- In a large bowl add all of the ingredients excluding the mozzarella, chives and chilli flakes. Mix until combined.
- Lightly grease a baking tray and then pour the corn mixture into the tray.
- Top the corn mix with the Mozzarella, chilli flakes and chives.
- Bake for 10 – 15 minutes until the top is golden.
- Serve with some corn chips or freshly toasted sourdough bread.