Korean Corn Cheese: Creamy, gooey, and made with just a few simple ingredients. My favorite for dipping chips or bread.
This Korean Corn Cheese is a must-try! If you have not tried this yet, this is creamy and gooey. An amazing dip and an excellent side to freshly grilled meat. Get this ready in under twenty minutes using just minimal ingredients.
Korean Corn Cheese is commonly served with Korean BBQ. It’s a simple and tasty side dish that most restaurants serve as an insert around the grill right at the table or brought in a bubbling, sizzling, hot dish. This Korean Corn Cheese also makes the best dip for tortilla chips or toasted bread.
What You Need To Make This Korean Corn Cheese
- Fresh sweet corn kernels kernels
- Shredded mozzarella
- Green onions, thinly sliced
- Salt and pepper
Steps To Make Korean Corn Cheese
Step 1: While preheating the oven to 400 degrees F, whisk all the ingredients into a mixing bowl until well blended. To taste, season with salt and pepper. Stir again.
Step 2: Transfer the mixture to a lightly greased baking dish.
Step 3: Place in the preheated oven, and bake until the cheese has melted and the dish is completely heated.
Step 4: Then, broil until bubbly, and the top is brown.
Frequently Asked Questions
Can I use canned or frozen corn instead of fresh?
For this recipe, it is best to use fresh corn, but canned or frozen corn is also great to use. Completely drain the kernels from a (15 oz.) canned corn and omit the 1 1/2 tsp sugar that the recipe calls for.
If you opt to use frozen corn (around 1 1/3 c.), make sure to thaw them fully and drain any excess water, then pick the recipe up as directed.
Can I make Korean Corn Cheese ahead?
Yes! Throw this Corn Cheese up to 2 days in advance. Just mix the ingredients and keep this dish in a baking dish. Cover tightly and place in the fridge until ready to bake.
Can I freeze Korean Corn Cheese?
Freeze this dish for up to 2 months. Combine the ingredients and keep in a baking dish. Wrap it tightly in foil or plastic wrap and freeze until ready to bake. Add an extra 10 to 15 minutes to the baking time until the cheese has melted and the Korean Cheese Corn is completely heated. As directed in the recipe, broil for 2 minutes.
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My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!