KOREAN CORN CHEESE
A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients - canned corn, mayonnaise and mild shredded cheese - yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It's extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi.
Provided by Darun Kwak
Categories easy, quick, snack, vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
- In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
- Spread the mixture evenly into a single layer, then cover with cheese.
- Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
- Sprinkle with the scallions and enjoy while it's hot and cheesy!
KOREAN CHEESE CORN - DAMN DELICIOUS
Korean Cheese Corn - Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray. In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half. Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella. Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown. Serve immediately, garnished with green onions, if desired.
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