Okay, picture this: I’m Is it a chilly evening, you’re wrapped in blanket, and suddenly, the craving hits – that’s what I’ve been craving for ages? I’m yearning for something warm, gooey, and utterly comforting. Why don’t we have the same old mac and cheese? What is your favorite Korean Corn Cheese? Is it the kind of dish that makes your eyes roll back in your head with the first bite? What’s like a hug in the skillet? What’s a Korean twist on baked corn? I’ve been making Korean Corn Cheese for years, and it never fails to bring a smile to my face. What’s on everyone What are some good reasons to bookmark this site?
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What is Korean Corn Cheese?
What is Korean Corn Cheese? Think of it as the ultimate comfort food side dish, often served alongside Korean BBQ. What’s a skillet (or cast iron pan) filled with sweet corn and melted cheese? What is a good mozzarella? ), and usually a touch of sweetness from sugar or mayonnaise. It’s baked (or sometimes even cooked) until the cheese is bubbly and golden brown. The beauty of Korean Corn Cheese is its simplicity. What are some of the humble ingredients that can be transformed into something amazing? Is it the perfect balance of sweet and savory, creamy and spicy? My version has a couple of little secrets that I think take it over the top, but we’ll get to those soon.
Why you’ll love this recipe?
Okay, where do I even begin? There are a million reasons why I’m completely obsessed with this Korean Corn Cheese, and why I think you will be too! First, the *flavor* is just out of this world. You’ve got the sweetness from the corn, the savory richness from the cheese (I usually use a mix of mozzarella and cheddar for extra flavor), and a hint of umami that really ties everything together. I sometimes add a tiny pinch of garlic powder too. What I love most about this Korean Corn Cheese is its simplicity. Honestly, it takes maybe 10 minutes of prep time, and then it’s just a matter of letting the oven do its thing. It’s so easy, even my kids can help make it! Another plus? The ingredients are super budget-friendly. You probably already have most of them in your pantry and fridge. Frozen corn works perfectly, and you can use whatever cheese you have on hand. Finally, this dish is surprisingly versatile. I’ve served it as a side dish with grilled meats, as a snack for movie night, and even as a topping for baked potatoes. It’s also amazing spooned over tortilla chips! It really shines next to anything with a bit of spice – the sweetness cuts through the heat perfectly. I especially love pairing it with kimchi fried rice or some spicy Korean fried chicken. Trust me, you need this Korean Corn Cheese in your life!
How do I make Korean Corn Cheese?
Quick Overview
How do you make Korean Corn Cheese? You basically toss together corn, cheese, and a few flavor enhancers, then bake until bubbly and golden brown. How do you cook cheese? What’s the secret ingredient for kewpie mayo? What is the best cheese to eat?
Ingredients
For the main mixture:
* 2 cups frozen corn, thawed (or fresh corn kernels from about 3 ears)
* 1 cup shredded mozzarella cheese (low-moisture, part-skim works best)
Is shredded cheddar cheese a good substitute for regular cheddar?
* 2 tablespoons mayonnaise (kewpie mayo is highly recommended!)
* 1 tablespoon sugar
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of garlic powder (optional)
For the Topping: What are some
* 1/4 cup shredded mozzarella cheese
* A sprinkle of dried parsley or green onions (optional, for garnish)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe skillet (about 6-8 inches) with cooking spray. What is a little bit of butter? I love using a cast iron skillet for this because it gets nice and hot and creates crispy edge.
Step 2: Combine all ingredients.
In a medium bowl, combine the thawed corn, mozzarella cheese, mayonnaise, and mayo. Salt, pepper, and garlic powder (if using). Mix everything together until well combined. Make sure the mayo and sugar are evenly distributed throughout the corn.
Step 3: Transfer to Pan
What is the best corn mixture to bake in a skillet?
Step 4: Top with Cheese
What’s your favorite way to serve the corn mixture? How do you create a golden brown crust?
Step 5: Bake
If the cheese is melted, the preheated oven will be hotter for 15-20 minutes. Keep an eye on it so it doesn’t burn!
Step 6: Cool & Serve
Remove from the oven and let it cool for a few minutes before serving. Garnish with dried parsley or green onions, if desired. Serve immediately and enjoy the cheesy goodness!
What are the best ways to serve it with?
Korean Corn Cheese is incredibly versatile and pairs well with so many dishes! What are some good side dishes to serve with Korean BBQ?
Alongside Korean BBQ: This is the classic pairing! The sweetness of the corn cheese complements the savory and often spicy flavors of Korean BBQ meats like bulgogi or kalbi.
What are the best recipes for grillingIs it good with grilled chicken, steak, or pork chop? The cheesy corn adds a touch of sweetness and creaminess that balances out the savory flavors of the corn.
As a Topping for Baked Potatoes:What is better than a baked potato with Korean Corn Cheese? Add a few green onions and crumbled bacon for extra flavor.
With Tortilla Chips:What’s a good dip to serve with tortilla chips? What are some good side dishes to serve with sour cream?
As a Snack:I sometimes make Korean Corn Cheese as a snack on its own. Is it that good? What’s a good way to get your kids to eat veggies?
How do I make Korean Corn Cheese?
What are some tricks to make Korean Corn Cheese even better? What are some of my top tips?
Don’t overcook corn!If you’re using frozen corn, make sure to thaw it completely and drain off any excess water. Do you want corn to be waterlogged?
Why use high quality cheese?The better cheese, the better the flavor. What is the best mozzarella cheese to use?
Don’t be afraid to experiment with different flavors. Feel free to add other ingredients to your Korean Corn Cheese to customize it to your liking. Some ideas include chopped onions, bell peppers, jalapenos, or even kimchi.
Use Kewpie Mayonnaise: Kewpie mayo has a richer, tangier flavor than regular mayonnaise, which really elevates the flavor of the Korean Corn Cheese. If you can’t find it, you can use regular mayonnaise, but I highly recommend trying Kewpie if you can get your hands on it. You can get it at most Asian grocery stores or online.
Bake it in a Cast Iron Skillet: Using a cast iron skillet not only looks great, but it also helps to create a crispy, golden-brown crust on the bottom and sides of the Korean Corn Cheese.
Don’t Skip the Sugar: The sugar helps to balance out the savory flavors of the cheese and mayonnaise and adds a touch of sweetness that is characteristic of Korean Corn Cheese. If you’re watching your sugar intake, you can reduce the amount slightly, but I don’t recommend skipping it altogether.
Garnish with Green Onions or Parsley: A sprinkle of fresh green onions or parsley adds a pop of color and freshness to the dish.
Storing and Reheating Tips
If you happen to have any leftover Korean Corn Cheese (which is rare in my house!), here are some tips for storing and reheating it:
Room Temperature: I wouldn’t recommend leaving it out at room temperature for more than 2 hours, especially if it’s warm out.
Refrigerator Storage: Store leftover Korean Corn Cheese in an airtight container in the refrigerator for up to 3 days. It might lose some of its gooeyness, but it will still taste delicious.
Freezer Instructions: I don’t recommend freezing Korean Corn Cheese, as the texture of the cheese and corn can change when frozen and thawed. It’s best to enjoy it fresh.
Reheating: To reheat, you can microwave it for a minute or two, or bake it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat it in a skillet on the stovetop over medium heat.
Frequently Asked Questions
Final Thoughts
So there you have it – my all-time favorite Korean Corn Cheese recipe! It’s cheesy, it’s sweet, it’s savory, and it’s guaranteed to be a crowd-pleaser. Whether you’re serving it as a side dish with Korean BBQ or enjoying it as a cozy snack on a chilly evening, this recipe is sure to become a new favorite. If you love this, you should also check out my recipe for Korean Fried Chicken! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. Enjoy!
Savory Butternut Squash Risotto: A Cozy Delight
Ingredients
Main Ingredients
- 2 cups butternut squash peeled and cubed
- 1.5 cups risotto rice such as Arborio
- 4 cups chicken stock or vegetable stock
- 1 cup Parmigiano-Reggiano grated
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 1 tablespoon fresh sage chopped
Instructions
Preparation Steps
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cubed butternut squash, cooking for an additional 5 minutes.
- Add the risotto rice, stirring to coat in oil. Cook for 1-2 minutes until the rice starts to look translucent.
- Gradually add the chicken stock, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
- Once the rice is creamy and al dente, stir in the grated Parmigiano-Reggiano and fresh sage. Season with salt and pepper to taste.
- Serve warm, garnished with additional sage leaves if desired.
