Fried Pot Edition Cheese Baked Colorful Corn

Name: Fried Pot Edition Cheese Baked Colorful Corn
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 Canned sweet corn; A small bowl Mozzarella cheese; A small bowl pea; 4 or five Cherry tomatoes; 2 spoons Salad dressing

by Aunt Xizhen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

This cheese-baked colorful corn kernels is just a dish tossed out when you don't want to be troublesome but your mouth is greedy.
Because I like to eat brushed cheese, I put a thick layer on the corn kernels.
I was afraid that the roasted corn would not taste good, so I added two spoonfuls of salad dressing and mixed it.
Finally, I rummaged through the refrigerator inventory and found a small bowl of frozen peas and a few cherry tomatoes. I packed them up and threw them in and roasted them together.
After baking, the color is very beautiful, red, green and yellow.
Take a bite while it's hot, it's also rich in milky aroma and more than silky.
Those who love corn or those who are lazy can try this way of eating.

Ingredients

1 Canned Sweet Corn
A small bowl Mozzarella Cheese
A small bowl Pea
4 or five Cherry Tomatoes
2 spoons Salad Dressing

Fried Pot Edition Cheese Baked Colorful Corn

1. For the canned sweet corn I use, if you use raw corn kernels, you can cook them in advance. Peas also need to be cooked in advance.

Fried Pot Edition Cheese Baked Colorful Corn recipe

2. The cherry tomatoes are diced and mixed with corn kernels and peas.

3. Pour in an appropriate amount of salad dressing. You can also pour in condensed milk if you like sweet ones.

4. Mix the ingredients thoroughly, you can taste the taste, and adjust the taste according to your preference.

5. Sprinkle some crumbled mozzarella cheese in it and mix well.

6. Find a high-temperature baking bowl, spread the mixed corn kernels (be sure to control the moisture), and cover the surface with shredded mozzarella cheese.

7. Preheat the upper and lower tubes with the temperature setting of the oven to 200 degrees, and then bake the shredded cheese for 10 minutes to melt and color, and then it is out of the oven. It is baked in an air fryer without preheating at 200 degrees, and the shredded cheese can be baked after 7-8 minutes of melting and coloring.

8. It’s best to eat hot after it’s out of the oven. The milk is full of flavour. Just dig a spoonful and draw it straight.

Tips:
1. It is recommended to use sweet corn or fruit corn kernels to make it more delicious. If it is ordinary corn, you need to cook the corn kernels in advance and then roast them. If you roast them directly, they will not be cooked.
2. Cherry tomatoes and peas can also be replaced with green and red peppers. It is best to use vegetables that can be cooked in a short time.
3. The ordinary salad dressing I use can be replaced with condensed milk or other sauces if not available.
4. The corn kernels after adding the salad dressing and mixing well will have some moisture. When pour into the high-temperature baking bowl, control the moisture, or else the water will affect the taste of the roast.