Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn.
Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the corn from 3 fresh corn cobs and add to the leek, cooking for a few minutes more. In a bowl combine this mixture with 2 cups of small-curd cottage cheese, 1 cup of milk, 2 large eggs, 1 cup of masa harina suitable for making arepas (this is flour made from roasted white corn and is available at Spanish and South American stores), 1 teaspoon of baking powder and half a cup of grated easy-melt cheese such as Colby. Season to taste with salt and pepper and mix to combine. Pour the mixture into a greased oven dish, top with another half a cup of grated cheese and bake for 50-60 minutes or until golden brown.
To accompany my corn bake I made this amazing quick tomato relish or salad from a recipe by Christine Manfield published by Gourmet Traveller.
Heat 4 tablespoons of vegetable oil over medium heat in a fry-pan and add 1 teaspoon each of cumin and brown mustard seeds. When they sputter add 4-6 chopped tomatoes and stir. Now add ½ a teaspoon of ground cumin, 1 teaspoon of ground coriander, 1½ teaspoons of chilli powder, 1 teaspoon of salt and 2 tablespoons of white sugar. Reduce the heat and simmer for a few minutes but don’t allow the tomatoes to break down completely. Serve garnished with fresh coriander.
And last but not least, this crunchy and decadent topping or accompaniment of caramelised bacon and pepitas is from a recipe by Matt Preston.
In a fry-pan cook 60g (2 oz) of bacon (cut into strips) until browning. Add 60g (2 oz) of pepita seeds and cook for another minute before adding 2 tablespoons of brown sugar. Cook until the sugar melts and coats the seeds and bacon. Delicious with anything!
michelle picker cooks 