Spicy charred corn focaccia

Name: Spicy charred corn focaccia
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: No.1 Hand-stretched Cornish Sea Salt & Rosemary Focaccia; 1 pack 2 Sweetcorn Cobs; 1 small jalapeño chilli; 170 g pack manouri cheese; 5 tbsp soured cream; 1 unwaxed lime, zested, then cut into wedges; 25 g pack coriander, leaves picked; ½ tbsp Cooks’ Ingredients Mexican-style Seasoning

With a topping inspired by elote, a Mexican street food, this focaccia is salty, sweet, zingy, creamy and spicy all at once. Don't miss Waitrose food editor Lucy Battersby's clever tip under the method for shaving off the kernels like a pro. Follow Lucy on Instagram.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2 as a main, 4 as a spread
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

No.1 Hand-stretched Cornish Sea Salt & Rosemary Focaccia
1 pack 2 Sweetcorn Cobs
1 small jalapeño chilli
½ x 170g pack manouri cheese
5 tbsp soured cream
1 unwaxed lime, zested, then cut into wedges
⅓ x 25g pack coriander, leaves picked
½ tbsp Cooks’ Ingredients Mexican-style Seasoning

Preheat the oven to 220°C, gas mark 7 and put a baking tray in to heat up. Set aside the pack of salt from the focaccia, then bake on the hot tray for 8-10 minutes, until golden. Meanwhile, heat a frying pan over a high heat and dry-fry the corn cobs and jalapeño for 8-10 minutes, turning occasionally, until nicely charred all over, adding the manouri for the final 4 minutes, turning once. Transfer to a board and, when cool enough to handle, carefully slice the corn kernels off the cobs (see 3 steps to prep, below). De-seed the jalapeño and fiely chop.
In a bowl, stir together the soured cream and lime zest with a squeeze of lime juice and half of the salt that comes with the focaccia. When the focaccia is cooked, put it on a board and spread over the soured cream mixture. Scatter over the corn and jalapeño, then crumble over the charred manouri. Scatter with the coriander leaves, Mexican-style seasoning and the remaining salt from the pack. Serve with wedges of lime to squeeze over.

Cook’s tip

3 steps to prep

Barbecue, char, boil or leave the corn raw if you want to cook the kernels later.
Stand the corn upright on a board. Hold it at the top with one hand, use a sharp knife to carefully cut down the core, letting the kernels fall to the board.
Turn the corn cob and work your way around it until all the kernels have been removed.

Typical values per serving when made using specific products in recipe