Prep Time: 5 minutes        |        Cook Time: 20 minutes        |        Serves:  4

Ingredients

• 2 cooked corn cobs
• 75g Colway mayonnaise
• 1½ tsp White Mill caster sugar
• 100g Westacre shredded pizza cheese
• 1 spring onion, finely sliced
• El Tora corn chips, to serve

Method

1. Preheat oven to 200°C (180°C fan-forced). Place corn cobs in a pot with salted water. Bring to the boil and cook for 3-5 minutes, until kernels are tender and bright yellow. Remove from water, drain and cool long enough to handle the corn.
2. Cut the corn kernels off the cobs and place into a mixing bowl.
3. Add the mayonnaise, sugar, 75g (threequarters) of cheese and most of the spring onions, leaving some aside for garnish. Stir to combine.
4. Tip into a 500ml ovenproof dish and top with the remaining cheese. Bake for 15 minutes or until golden and bubbling. Sprinkle with the remaining spring onions and serve hot with corn chips for dipping.

Tip:  The corn can be cooked by either steaming or boiling.

Optional:  You can use 200g defrosted frozen corn kernels instead of fresh corn on the cob.