Korean Corn Cheese
Corn is having its moment in the Midwest, as it does every summer, and this lovely Korean-American recipe is a perfect celebration of the season’s favorite starchy vegetable.
In the name of convenience, our version calls for canned corn. You could definitely use fresh corn off the cob, but be sure to blanch it beforehand. Speaking of convenience, Korean Corn Cheese takes its inspiration from Korean street food yet is versatile enough to serve as casually or formally as you’d like. Easy to make in less than 15 minutes, it’s the perfect addition to an appetizer table — but we would not cast judgment if you choose to make it your quick, indulgent weeknight meal (the mayo-cheese-corn combo brings a surprising heartiness to this dish.) If you’re feeling a little fancy, garnish with some green onion to add brightness and bring it to your Thanksgiving celebration as a side dish. Your guests will love the fresh take on a seasonal staple.
We recommend serving it alongside tortilla chips, fresh veggies or pita chips. Then get ready to scoop and scoop some more! One bite of this cheesy, slightly sweet, big-flavored dish with subtle heat and you’ll be hard-pressed to find a reason NOT to have another.
4 servings
Preparation time: 10 minutes
Cook time: 10 minutes
Ingredients
1 15-ounce can corn, drained
¼ cup small-diced red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 cup shredded mozzarella cheese
1 green onion, thinly sliced
Directions
- Heat the broiler to high.
- In a medium bowl, stir together the corn, red bell pepper, mayonnaise, sugar, salt and black pepper until well combined.
- In an 8-inch cast-iron skillet over high heat, melt the butter. Add the corn mixture and sauté until warm, 2 to 3 minutes.
- Spread the corn into an even layer and top with the shredded mozzarella.
- Broil until the cheese is melted and starting to brown, about 4 minutes.
- Garnish with the green onion and serve hot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe sourced from: New York Times
