Korean Corn Cheese
Tom Jackson
Rated 4.1 stars by 16 users
Category
Appetizers
Cuisine
Korean
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
Calories
127
Chef Tom Korean Corn Cheese is an effortless appetizer with the simplest ingredients. Typically, there are 3 standard ingredients: corn, mayo, and cheese. It’s a staple of Korean Barbecue side dishes served hot. Serve it on its own or pair it up with chips and scoop it up with as dip. Bring it to your next gathering with cold beverages.
Ingredients
- 2 large ears of corn (~2 cups corn kernels)
- 1 tbsp unsalted butter
- 1/4 cup red bell pepper
- 1/4 cup shallots
-
Jacobsen Salt Co. Black Garlic Sea Salt
- 1/4 cup mayo
-
2 tsp Yellowbird Blue Agave Sriracha Sauce
- 1 tbsp sugar
- 1 cup (4 oz) low moisture mozzarella, grated
- 3 tbsp green onions, thin sliced
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 600ºF, with the Yoder Smokers Wood Fired Oven attachment installed.
- Place a Lodge Bakeware 15.5” x 10.5” Cast Iron Pan inside the wood fired oven to preheat for about 10 minutes. Add corn and blister on all sides. Remove from the oven. Remove the griddle. Let the corn cool slightly before slicing the kernels off of the cob.
- Place a Lodge 8” Cast Iron Skillet inside the oven for 5 minutes to preheat. Turn the grill temperature down to 475ºF.
Pull the skillet out of the oven and place on top of oven. Melt the butter in the skillet. Cook your shallots and bell pepper briefly, 2-3 min until just beginning to soften. Add the corn, mayonnaise and sugar and mix well.
Top with the grated mozzarella. Slide the skillet inside the oven and cook until brown on top and bubbling, about 10 minutes. Serve topped with sliced green onions.
Recipe Note
Other Recipes You Might Enjoy:
Korean Barbecue Beef Bulgogi
Korean Buffalo Wings With Kimchi Ranch
Recipe Highlights and Insights:
History of Korean Corn Cheese
During the Korean War, between 1950 – 1953, American soldiers handed out rations to civilians. Among the rations was canned corn it was then Korea developed a taste for corn which led them to be creative in their cooking with only a few ingredients.
History of canned corn
Among the first canners in the United States, were the Winslow brothers of Portland, Maine: Isaac and Nathan Winslow. Corn was one of their first products to be canned. The process they pioneered involved heating the can to kill bacteria and then sealing it. This allowed corn to remain edible and retain its flavor. Nathan Winslow is the inventor of one of the earliest cooking stoves and he began a Portland, Maines first stove foundry. Isacc Winslow learned the art of canning while visiting France. After his return in 1939, Isaac Winslow retired as a shipmaster and began experimenting with canning as a way to preserve food. He devoted is time to perfecting the process of preserving corn in hermetically sealed cans. He is coined as the founder of can corn but together the brothers pioneered the canning industry.
Did you know?
Cold raw corn contains less starch than warm or room temperature corn. It’s best to eat your corn as close to when you plan to buy it.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 127
- Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 13 milligrams
- Sodium
- 454 milligrams
- Carbs
- 12.5 grams
- Fiber
- 1.2 grams
- Sugar
- 3.5 grams
- Protein
- 5.6 grams
Tom! looks amazing! thinking bacon bits mixed in would had another layer of flavor