recipe box · Sides
Korean Corn Cheese
A simple and beautiful party side.
Ingredients
- 1 15-oz can corn kernels, drained
- ¼ cup finely chopped red bell pepper
- 3 tbsp mayonnaise
- 1 tsp granulated sugar
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tbsp unsalted butter
- ¾ to 1 cup shredded mozzarella cheese (Monterey jack, etc)
- 1 scallion, thinly sliced
Steps
- Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
- In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
- Spread the mixture evenly into a single layer, then cover with cheese.
- Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
- Sprinkle with the scallions and enjoy while it’s hot and cheesy!
From the margins
- I added onion, garlic, black beans. Perfect.
- For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
Source: cooking.nytimes.com