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Cheese corn nachos

Servings 2

Ingredients

  • 400 g corn kernels (from 3 ears)
  • 125 g vegan or regular mayonnaise
  • 4 scallions, finely sliced
  • 1 teaspoon gochugaru or ½ teaspoon red chili/pepper flakes
  • 1 teaspoon sea salt
  • black pepper
  • 170 g low-moisture mozzarella (use vegan if you like, I like Violife)
  • 300 g corn chips
US Customary - Metric

Instructions

  • Preheat oven to 200˚C / 400˚F.
  • In a large bowl, add the corn, mayonnaise, half of the scallions, gochugaru or chili/pepper flakes, sea salt and a big pinch of black pepper. Stir until well combined.
  • On a sheet pan (baking sheet), add the corn chips, spreading them out into an even layer. Dollop the corn mixture evenly across the corn chips. Place into the oven and bake until the cheese is melted and turning golden, about 10-12 minutes.
  • Remove from the oven and top with remaining scallions. Serve immediately.

Notes

A few recipe notes:
-       I’ve used fresh corn because it is abundant right now. Feel free to use canned or thawed frozen corn
-       I usually make this with vegan mayonnaise (there are so many tasty brands now such as Follow Your Heart, Sir Kensington’s and Trader Joe’s) but any good quality mayonnaise will work here. If you have Kewpie, even better. If you’re in Australia, opt for ‘whole-egg mayonnaise’ such as S&W brand
-       Add more or less gochugaru, according to your tastes
-       I prefer low-moisture mozzarella for the best golden finish. If you don’t know this term, this refers to your standard grated mozzarella at your supermarket. As the name suggests, low moisture mozzarella is drier and slightly saltier, which means it melts and browns more evenly. However, fresh mozzarella works too, add a touch of salt when it comes out of the oven.
-       If you want to eat this the traditional way, without the corn chips and nachos treatment, simply place the corn mixture into a medium skillet or baking dish and back until golden and bubbly on top.