Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 220C/fan 200C/gas 7. Drain the corn and tip half into a baking tray. Put in the oven for 20-25 minutes or until charred, stirring halfway through.
In a pan, heat the olive oil, and fry the onion, garlic and jalapeño until light brown and soft. Add the cooked and uncooked corn, and the remaining ingredients with ¾ tsp of fine sea salt, and cook for 10 minutes.
Meanwhile, for the jalapeño mayo, put all the ingredients in a blender and whizz until smooth. Season well.
Put the corn mixture in a warm bowl. Spoon the jalapeño mayo on top, then finish with the grated mozzarella and a sprinkle of chilli powder.