2 Cobs of Corn, cut off the cob

1 Small Onion, Chopped

3 Garlic Cloves, Minced

1 Birds Eye Chilli, Seeds removed and Chopped

60ml Extra Virgin Olive Oil (2 x 30ml)

9 Baby Marrows, LARGE ONES

150g Cheddar, grated

Salt and Pepper to taste

METHOD:

• The Baby Marrows – Top and tail the marrows. Cut in half down the middle, lengthwise and then halve each length. Use a teaspoon to remove the seeds so you create a little hollow to stuff with corn and cheese.
• Toss and coat the hollowed-out baby marrows in 30ml of the olive oil, salt and pepper. Roast at 220ºC for 8 minutes. (YOU DON’T WANT TO OVER COOK THE BABY MARROWS AT THIS POINT)
• In a cast iron pan with the olive oil, sauté the corn till golden brown, add the chopped onion, chilli and garlic sauté for 1 more minute and remove from the heat.
• Stuff each piece of baby marrow with the cooked corn mixture.
• Top with the grated Cheddar.
• Place under the grill for 4-8 minutes until the cheese is nicely grilled with a bit of char.

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