Mexican Style Corn & Courgette Bake

Serves 4

Ingredients

• 2 large courgettes, grated (about 4 cups worth)

• 1 teaspoon sea salt

• 2 cups corn kernels, either off the cob, canned or frozen

• 2 large cloves garlic, minced

• 1 large spring onion, finely sliced

• Large handful of fresh chives, finely chopped

• ½ cup Greek yoghurt

• 2 large free-range eggs, beaten

• Cracked black pepper

• ½ cup besan flour (or plain flour if you prefer)

• 1 teaspoon baking powder

• 1 ½ teaspoons smoked paprika

• 100 grams tasty cheese, grated (about 1 cup worth once grated)

  
  

Method

1. Grate the courgettes and place into a colander over a bowl. Sprinkle the salt over, mix through and let sit for half an hour to release the juices.

2. Preheat the oven to 200 C.

3. Squeeze the liquid out of the courgettes and place in a bowl with the corn, garlic, spring onions, chives, yoghurt, eggs and a good grind of black pepper. Mix, then sieve the besan flour, baking powder and smoked paprika into the bowl. Fold everything together without overmixing.

4. Spread into a 28cm x 18cm tin that has been lined with baking paper, and top with the remaining cheese, then an extra sprinkle of paprika. Arrange the pickled jalapeno slices and red onion rings over the top, and place into the centre of the oven. Bake for 30 minutes or until set.

5. Serve as a side as part of a Mexican feast, or as the main star with chunky guacamole, sour cream and tabasco sauce.