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Korean Cheese Corn Dip
A creamy, cheesy, and slightly spicy appetizer that combines sweet corn with melted mozzarella and a hint of jalapeño. Perfect for game nights or as a crowd-pleasing side dish.
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Ingredients
- 2 cup corn kernels (frozen or shaved fresh from the cob)
- 2 scallions (chopped)
- 1 jalapeño (diced)
- 0.25 cup mayonnaise (Kewpie mayo recommended for authenticity)
- 1.5 cup mozzarella cheese (shredded, divided)
- salt and pepper (to taste (season with your soul))
Steps
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium mixing bowl, combine the corn kernels, chopped scallions, diced jalapeño, mayonnaise, and about 1 cup of the shredded mozzarella.
- 3
Season the mixture with salt and pepper to taste.
- 4
Transfer the mixture to a small baking dish or oven-safe skillet, spreading it out evenly.
- 5
Top the mixture with the remaining 0.5 cup of shredded mozzarella cheese.
- 6
Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown on top.
Notes
Commonly served in Korean BBQ restaurants, this dish is best enjoyed hot while the cheese is still stretchy. You can also add a touch of sugar if you prefer a sweeter profile, which is traditional in many Korean versions.
Nutrition per serving
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