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Korean Cheese Corn
Korean Corn Cheese combines sauteed corn with melted cheese, mayonnaise, jalapeno, scallions, sugar, and savory seasonings. The salty-sweet flavor of this hot and creamy corn dish is both unique and delicious!
Ingredients
4 to 6 ears of corn or 4 to 6 cups of frozen or canned corn (*See Notes below)
1 tablespoon butter
1 large bunch of scallions (3/4 cup of whites chopped and greens chopped as garnish)
1 medium jalapeno diced small (2 tablespoons)
1 cup of mayonnaise (or Kewpie mayonnaise for a richer flavor)
8 ounces Fontina cheese, shredded (can be substituted with mozzarella)
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8X8-inch oven-safe casserole dish with nonstick pan spray.
- Husk the corn and remove kernels from the cobs.
- In a large saute pan over medium high heat, melt butter, and add corn, scallion whites and chopped jalapeno and saute for five minutes.
- While corn is cooking, in a large bowl, add mayonnaise, shredded cheese, sugar, salt and pepper.
- Add cooked corn mixture and combine.
- Pour into prepared casserole dish and bake uncovered for 20 minutes, then broil for a minute or so to brown. Top with sliced scallion greens for garnish.
- If you used the six ears of corn, serve as a side dish. If you used four ears of corn, serve with chips or toasted baguette slices.
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Notes
*The amount of corn you’ll buy depends on how you plan to serve this dish. For a dip, four ears of corn should be used. For a side dish, add two more ears for a total of six. Nutritional information is calculated based on 4 ears/cups of corn.
Find it online: https://www.afamilyfeast.com/korean-cheese-corn/
