Korean BBQ Cheesy Corn Will Become Your Go-To Favorite Side Dish
There’s nothing more exciting than the cheese pulled from a warm corn dip. We love our recipes filled with cheese, and I can assure you this one is loaded. Korean BBQ cheesy corn is the gooiest side dip to your grilled pork tenderloin or bulgogi entrées. It’s one of the quickest side dishes to make with easy-to-buy ingredients of corn, mayo, and mozzarella. This would be a great addition to a banchan spread—Korean meals or BBQs often consist of small share plates of various accouterments, like kimchi, cold vegetable salads, fish cakes, Korean-style pancakes, the list goes on forever. Sometimes you eat them prior to the meal, but I usually nibble on them throughout. Here are some tips on how to make it:
—This is typically made and served right from the vessel. I felt an 8" cast-iron skillet was a good option since it’s not too big or small for a dip.
—I use frozen corn over canned because it’s as close to fresh corn and available year-round.
—When I tested this with whole milk mozzarella, I ended up with a little creamy mixture on the bottom of the skillet. If you prefer a dryer texture, opt for low moisture mozzarella. I won’t be mad if you use the pre-shredded kind either.
—Some like to use sweet Japanese kewpie mayo, which can be substituted here. I chose to use Hellmann's with the addition of granulated sugar.
Storage:
Scoop the corn dip out of your desired cooking vessel and store in a heatproof container in the refrigerator for up to 3 days.
Did you try making this? Let us know how it went in the comments!
Yields: 4 servings
Prep Time: 10 mins
Total Time: 25 mins
Ingredients
2 tbsp.
unsalted butter
2
large clove garlic, finely chopped
2
scallions, thinly sliced (about 1/4 c.), divided
Kosher salt
12 oz.
frozen corn, thawed
1 tsp.
granulated sugar
3 tbsp.
mayonnaise
6 oz.
whole milk mozzarella, divided
Directions
Place a rack in top third of oven; turn on broiler. In an 8" cast-iron or ovenproof skillet over medium heat, melt butter. Add garlic and half of scallions and cook, stirring, until fragrant, about 1 minute; season with salt. Add corn and sugar and cook, stirring, until corn softens, 1 to 2 minutes.
Remove from heat. Fold in mayonnaise and 3 ounces cheese until cheese is melted. Sprinkle with remaining 3 ounces cheese.
Broil corn mixture, watching closely, until golden brown and bubbly, 4 to 6 minutes.
You Might Also Like
