Cheesy Corn Poppers with Saint Matthew

These Cheesy Corn Poppers using Apostle Saint Matthew Chocolate & Maunka Chipotle hot sauce will be the show-stopping dish at any Pot Luck dinner. Just pop them in the oven on a low heat for 20 minutes when you get to your destination and then watch them quickly disappear from the table when served.

Ingredients (makes about 30 – 32)

5-6 fresh corn on the cob, or 500g frozen corn kernels

160g cream cheese, or mascarpone

6 Tbsp Saint Matthew – Chocolate & Manuka Chipotle

180g grated mozzarella

large handful fresh coriander, or flat leaf - roughly chopped

2 tsp sea salt, plus extra

freshly ground black pepper

100g cornmeal, yellow corn maise

60g plain flour

2 large eggs, whisked

60g panko crumbs

15g parmesan, freshly grated, plus extra as topping

Canola oil, for deep frying

150g Greek style yoghurt

squeeze of lemon juice

Method

Peel the corn of its husks and cut in half. Bring a large pot of water to the boil, add the corn and cook for three minutes. Drain off the water and when cool enough to handle use a sharp chef’s knife to remove the kernels, making up to 500g. If using frozen corn kernels, place into a heat proof bowl, pour over boiling water, and after 1 minute strain.

In a large bowl mix together the cream cheese (mascarpone, if using) and 4 tablespoons of the Saint Matthews. Stir in the corn, mozzarella, chopped herbs and season with the salt measure and lots of freshly ground pepper. Lastly, mix through the cornmeal and flour, then the pre-whisked eggs until everything’s combined.

In a separate bowl mix together the panko crumbs and grated parmesan with a pinch of salt.

Roll the corn/dough mixture into balls, about 35g each, adding balls to the panko mix as you go, then roll and gently press, so each ball is evenly covered with crumbs. Place them on a baking tray and chill in the fridge for at least 40 minutes.

Mix the remaining 2 tablespoons of Saint Matthews with the yoghurt and lemon juice in a dipping bowl and keep in the fridge until you are ready to serve.

When the balls are ready to fry, fill a medium saucepan 1/3 with canola oil and heat to about 170°C, or at a sizzling temperature. Batch fry the poppers 6-8 at a time for 4-5 minutes, turning, to make sure they are dark golden brown on all sides. Once cooked place on a large plate with paper towel and gently season with sea salt.

Serve hot with extra grated parmesan on top, the Saint Matthew dipping sauce on the side, and make sure you have the bottle of Saint Matthew on the table as well, for anyone who like a little more heat added to their popper.

Recipe created by Kylee Newton, The Modern Preserver