Sweet Corn Pillow Jaffles & Buffalo Sauce

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Sweet Corn Pillow Jaffles & Buffalo Sauce

Yield 4

Author Lucy Tweed

fluffy sweet with corn and chives dunked in the ultimate tangy hot sauce

Ingredients

• 1 cup mozzarella cheese, grated
• 235 g (81⁄2 oz) fresh ricotta
• 1/4 cup Parmesan cheese, grated
• 1 tbsp lime juice
• Zest of 1 lime
• 1⁄ 4 cup (50 g) corn kernels, drained if using from a tin 125 g (41⁄2 oz) tinned creamed corn
• 1⁄ 4 teaspoon paprika
• 1⁄ 4 teaspoon garlic powder
• 1⁄ 4 teaspoon white pepper
• 1 tablespoon chives, finely snipped
• 1 egg white, whisked until foamy (not stiff)
• 8 slices of bread
• Butter, for spreading on bread
• Salt, for seasoning
• 148 ml frank’s red hot sauce
• 60 ml tabasco
• 1/3 cup tomato sauce
• 1 tbsp brown sugar
• 100 g butter

Instructions

1. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, lime juice, lime zest, corn kernels, creamed corn, paprika, garlic powder, white pepper, and chives. Stir until well combined. Gently fold in the foamy egg white and season with salt.
2. Spread a light layer of butter on one side of each bread slice.
3. Place four of the buttered slices, butter-side down, on a sheet of baking paper. Spoon the cheese and corn mixture evenly across the four slices.
4. Top with the remaining four slices of bread, butter-side up, to form the jaffles.
5. Preheat a jaffle maker or sandwich press. Place each assembled jaffle into the press, cooking until golden and crisp on both sides and the filling is hot and gooey.
6. Meanwhile combine franks hot sauce, tabasco, tomato sauce and brown sugar over medium heat, then whisk in the butter until melted and silky.
7. Remove from the press, cut into halves or quarters, and serve immediately.

Alert

LAVA! 

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.