Baked Korean Corn Cheese Dip

Ingredients

• 2 cup corn kernels (fresh, canned, or thawed frozen)
• 0.25 cup mayonnaise
• 4 oz cream cheese (softened)
• 1 tsp sugar
• 1 tsp garlic powder
• 2 scallions (finely sliced)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 cup shredded mozzarella cheese (divided)
• 1 tbsp melted butter
• 1 tsp sesame oil (optional, for extra flavor)
• additional scallions (for garnish)
• red pepper flakes (a pinch, optional)

Steps

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a baking dish, combine the corn, mayonnaise, cream cheese, sugar, garlic powder, scallions, salt, black pepper, melted butter, and sesame oil. Mix well until all ingredients are fully combined.

3. 3

   Stir 1 cup of mozzarella cheese into the mixture and spread evenly in the dish.

4. 4

   Top with the remaining cup of mozzarella cheese.

5. 5

   Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.

6. 6

   Set the oven to broil for 2 to 3 minutes until the top is golden brown and slightly toasted.

7. 7

   Garnish with additional sliced scallions and a pinch of red pepper flakes if desired.

Notes

This dip is best served hot while the cheese is stretchy and gooey. Serving suggestions: tortilla chips, toasted baguette slices, crackers, buttered toast, or as a side dish for Korean BBQ (KBBQ) and grilled meats.

Nutrition per serving

• appetizer
• dip
• cheese
• corn
• korean
• baked
• vegetarian
• snack