Korean Cheese Corn
This Korean cheese corn is made in less than 30 min, baked until perfectly golden brown, creamy, cheesy and bubbly. An absolute crowd-pleaser!
Ingredients
- 4 ears corn, shucked, about 3 cups
- ½ cup kewpie mayonnaise
- 2 teaspoons Sriracha, or more, to taste
- 1 ½ teaspoons sugar
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces whole milk mozzarella, shredded and divided
- 2 green onions, thinly sliced
Equipment
Instructions
- Preheat oven to 400 degrees F. Lightly oil a large cast iron 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 half the mozzarella, about 4 ounces.
- 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.
Notes
- Use fresh or canned corn. In-season fresh corn is a great option during the summer, but canned corn can also be used all year round. 2 (15.25-ounces) cans of drained corn kernels should do the trick!
- Kewpie mayonnaise is key. Although traditional mayonnaise can be used in a pinch, Japanese kewpie mayonnaise will yield a corn dip that is much more rich and creamier in texture.
- Freshly grated cheese goes a long way. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded contains additives such as potato starch or cellulose, hindering its ability to melt properly. Freshly grated cheese will melt much better, resulting in a smoother cheese corn dip.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking.
- Mix it up. Add sautéed onions, bell peppers or kimchi, or swap the mozzarella for provolone or fontina.