World Cuisine

Corn Bake with Spicy Dressing

prep 15 mins cook 30–40 mins
  • 500 g (1 lb) canned or frozen sweetcorn, drained or defrosted
  • 125 ml (4 fl oz) single cream
  • 3 eggs, beaten
  • 1 teaspoon salt
  • 75 g (3 oz) butter
  • 125 g (4 oz) tomatoes, chopped
  • 2 spring onions, sliced
  • 1 red chilli, deseeded, if liked, and chopped
  • oregano sprig, leaves stripped and chopped
  • salt and pepper

Place 400 g (13 oz) of the sweetcorn and the cream in a food processor or blender and whizz until smooth. Add the eggs and salt and blend until well combined. Stir in the remaining sweetcorn.

Melt the butter in a medium-sized baking dish in a preheated oven, 180°C (350°F), Gas Mark 4. Make sure the bottom of the dish is well coated with butter, then pour in the sweetcorn mixture, return to the oven and cook for 30–40 minutes until set.

Meanwhile, make the dressing by stirring together all the ingredients in a bowl. Season well.

Serve spoonfuls of the bake with a little of the tomato dressing spooned over and a dollop of crème fraîche, if liked.

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