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Corn recipe with a difference!

Baked zucchini

Baked zucchini

Corn must be one of the archetypal summer foods: nothing tells you its summer like barbecued corn on the cob, in a pool of golden butter… Or even seeing it soaring skywards and ripening in the veggie garden, like it is at the moment.

But let’s say you don’t have a barbecue planned and you just want to do something different with your corn. Well, have I got the recipe for you!

Here I’ve adapted Kevin Lynch’s recipe for hot cheesy corn dip into a dish that’s funky enough to be served at a dinner party. Guaranteed to please even the fussiest child. (Btw, Kevin writes the great Closet Cooking blog, which is well worth a look.)

Chilli Cheesy Corn-Stuffed Zucchini

4 medium zucchini, sliced lengthways in half
1 onion, sliced finely
corn from two ears
1 red capsicum, cubed
chillies to taste (I used a whole large one), sliced finely
small bunch spring onions, sliced
good quality mayonnaise or aioli
handful of grated mozzarella (or try another cheese for a variation!)
generous grating of parmesan (40g or so)
Chilli cheesy corn filling

Chilli cheesy corn filling

  1. Preheat the oven to 170C.
  2. First, take a dessert spoon and hollow out the zucchini. Use the excess in with the other veggies in the filling. Salt the shells.
  3. Saute the veggies in a little olive oil. Start with the hardest (e.g. onion, corn, capsicum) and add the rest gradually so they all complete cooking at the same time. 
  4. Mix the veggies with the cheeses and mayo.
  5. Spoon onto the zucchini shells, covering them generously.
  6. Bake for 25 minutes, or until your zucchini shells are cooked but not mushy (depends on thickness of zucchini).

Ta dah! Serve with a summer salad and you have a feast fit for a king!

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