Korean Corn Cheese
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.
Recipe sourced from: New York Times
Recipe sourced from: New York Times
Recipe - ROSEVILLE
Korean Corn Cheese
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 - 15-ounce can corn, drained
1/4 cup small-diced red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 cup shredded mozzarella cheese
1 green onion, thinly sliced
Tortilla chips, for serving
Fresh veggies, for serving
Pita chips, for serving
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.
- Serve with tortilla chips, cut veggies or pita chips.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
TIP: You may use fresh corn kernels off the cob, but be sure to blanch it beforehand.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Libby's Whole Kernel Sweet Corn, 8 Ounce
$0.99$0.12/oz
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$14.99$1.50/lb
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.99$1.50/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Hope Creamery Unsalted Butter, 16 Ounce
$10.99$0.69/oz
Kraft Shredded Mozzarella Cheese, 8 Ounce
$3.99$0.50/oz
Green Onions Bunched, 1 Each
$1.49
L&B White Corn Tortilla Chips, 16 Ounce
Deal
$4.99 was $5.49$0.31/oz
L&B Vegetable Medley Bowl, 1.5 Pound
$11.99 avg/ea$7.99/lb
Pita Krunch Garlic Pita Chips, 6.5 Ounce
$5.49$0.84/oz
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.
- Serve with tortilla chips, cut veggies or pita chips.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
TIP: You may use fresh corn kernels off the cob, but be sure to blanch it beforehand.