Sweet corn and cheese
Gluten-free, nut-free, grain-free recipe to pair with crackers or pita crisps.
- 2 cups frozen corn
- 1 tbsp mayonnaise (use eggless version if preffered)
- 1/2 cup Mozerella ( shredded)
- 1/4 tsp crushed black pepper
- 1/2 tsp mixed herbs dry, crushed
Give a quick rinse to the frozen corn and place them in a microwave-safe bowl.
Zapp for about 30 seconds on high power.
Drain the water that has come out and place the corn kernels back in the bowl.
Mix in the mayo and the mozzarella to the corn kernels
Cover and zapp for 1 minute or till the cheeses melts.
Sprinkle the blackpepper and crushed herbs and mix well.
Serve with crackers or pita crisps
Over the campfire
When using on a camp, frozen corn may not be an option. If you can use canned ones, try this method. In a skillet add the drained corn kernels, mayo and cheese and place it on the campfire embers and let it bubble away. Once the cheese is melted it is ready to have. Scoop up with the chips and crackers and share.
On the barbeque grill
In a cast-iron skillet, add the drained corn with the cheese, mayo and black pepper. Add a touch of butter if you like it silky smooth. Cover with foil and set it to the side of the grill as you work through the other mains. Once the cheese starts bubbling gather up your friends and dig in with chips and crisps. Top some onto you burgers for that sizzling comfort.
Sodium: 370mgSugar: 0.3gPotassium: 58mgCholesterol: 62mgCalories: 238kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 12gFat: 20gProtein: 15gCarbohydrates: 1g