Make the most of the last few weeks of delicious sweet corn being around with this tasty slice. With corn – the fresher, the better we say. It doesn’t get much better than fresh sweet juicy corn off the cob.
Preparation time: 5 minutes
Cooking time: 15 minutes
- 1 large zucchini
- 2 cobs sweet corn
- 1 brown onion
- 4 free range eggs
- ½ cup grated cheddar cheese (we use David Brown Select Cheddar from Milawa Cheese)
- Olive oil
- Salt and pepper
Start by preparing all of the vegetables; cut the zucchini into thin discs, using a sharp knife strip the corn off the cob, and finely dice the onion.
Sautee the vegetables all together on medium heat for 3- minutes with a good glug of olive oil.
In a large mixing bowl combine the sautéed vegetables, grated cheese, eggs and a pinch of salt and pepper to taste. Pour the mix into a baking dish lined with greaseproof baking paper and cook for 15-20 minutes at 180 degrees.
Allow the slice to cool for 5 or so minutes before slicing, it should be set but still quite oozy inside.
Recipe by MFM contributor Vanessa Fletcher, find her on Instagram @fletcherjournal