Korean Cheese Corn Dip
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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.
- Time
- 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 400°F (200 °C) (200°C (400 °F)).
In a medium mixing bowl, combine the corn kernels, chopped scallions, diced jalapeño, mayonnaise, and about 1 cup of the shredded mozzarella.
Season the mixture with salt and pepper to taste.
Transfer the mixture to a small baking dish or oven-safe skillet, spreading it out evenly.
Top the mixture with the remaining 0.5 cup of shredded mozzarella cheese.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 290
- Protein
- 12 g
- Carbs
- 16 g
- Fat
- 20 g
- Fiber
- 2 g
Where the calories come from
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