Korean Corn Cheese

Korean Corn Cheese
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Korean Corn Cheese

INGREDIENTS
  • 2 10oz bags of Stahlbush Island Farms frozen corn
  • ¼ cup mayonnaise
  • 1 tablespoon chili crisp, optional (non-traditional)
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 cup shredded jack cheese (non-traditional)
  • 1 ¼ cup shredded low moisture mozzarella cheese
  • 1/3 cup chopped scallions for topping
  • Corn chips/toasted bread for dipping
INSTRUCTIONS
  • Preheat the broiler to high.
  • In a medium bowl, mix the corn, mayonnaise, chili crisp, sugar, salt, and black pepper
    together until combined.
  • Place an 8-inch skillet over medium heat and melt the butter. Add in the corn mixture
    and cook until the sauce thickens about 5-8 minutes.
  • Remove from the heat and add the jack cheese. Stir together until evenly coated then flatten the corn across the skillet.
  • Evenly top with Mozzarella cheese.
  • Place under the broiler just until the cheese starts to bubble and turn golden brown.
  • Serve immediately with chips or toasted bread. Enjoy!

Note: Traditional Korean Corn Cheese does not use chili crisp or jack cheese.

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