Korean Cheese Corn
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(13)
Ingredients
6 servings
- 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
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
Step 2
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.
Step 3
Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
Step 4
Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
Step 5
Serve immediately, garnished with green onions, if desired.
Step 6
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Chef's 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 sauteed onions, bell peppers or kimchi, or swap the mozzarella for provolone or fontina.
