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 Zucchini4 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)
- Preheat the oven to 170C.
- First, take a dessert spoon and hollow out the zucchini. Use the excess in with the other veggies in the filling. Salt the shells.
- 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.
- Mix the veggies with the cheeses and mayo.
- Spoon onto the zucchini shells, covering them generously.
- 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!