KOREAN CHEESE CORN

Made in under 30 min with new corn, mayo, Sriracha, and mozzarella. So messy, so velvety, and just so darn great!

Beginning as a well known Korean-American hors d’oeuvre/side dish, this is the place where it’s at. Entirely brilliant brown, ooey gooey cheddar corn served on a steaming hot cast iron skillet. It’s just… great.

New corn is suggested when accessible yet you can likewise substitute canned corn (so you can partake in this with no limits the entire year). You can likewise add as nearly nothing or as much Sriracha as liked. Simply make certain to present with tortilla chips or crostini for ideal plunging.

INGREDIENTS:

  • 4 ears corn, shucked (about 3 cups)
  • 1/2 cup mayonnaise
  • 2 teaspoons Sriracha, or more, to taste
  • 1 1/2 teaspoons sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces whole milk mozzarella, shredded and divided
  • 2 green onions, thinly sliced

DIRECTIONS:
Preheat broiler to 400 degrees F. Gently oil a broiler resistant skillet or coat with nonstick shower.
In an enormous bowl, join corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mix in 4 ounces mozzarella, about half.
Spread corn combination into the pre-arranged skillet; sprinkle with residual mozzarella.
Place into broiler and heat until effervescent, around 15 minutes. Then cook for 2-3 minutes, or until brilliant brown.
Serve right away, decorated with green onions, whenever wanted.

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