Korean Cheese Corn – Rattling Scrumptious

Made in lower than 30 min with contemporary corn, mayo, Sriracha, and mozzarella. So tacky, so creamy, and simply so darn good!

Originating as a well-liked Korean-American appetizer/aspect dish, that is the place it’s at. Completely golden brown, ooey gooey cheese corn served on a piping sizzling forged iron skillet. It’s merely…excellent.

Recent corn is really useful when out there however you may as well substitute canned corn (so you may get pleasure from this with none limitations all yr lengthy). You too can add as little or as a lot Sriracha as most popular. Simply be sure you serve with tortilla chips or crostini for optimum dipping.

Korean Cheese Corn

Yield: 6 servings

prep time: 10 minutes

prepare dinner time: 20 minutes

complete time: half-hour

Made in lower than 30 min with contemporary corn, mayo, Sriracha, and mozzarella. So tacky, so creamy, and simply so darn good!

asian impressed

Korean Cheese Corn

10 minutes20 minutes

Chungah Rhee

Components:

• 4 ears corn, shucked (about 3 cups)
• 1/2 cup mayonnaise
• 2 teaspoons Sriracha, or extra, to style
• 1 1/2 teaspoons sugar
• Kosher salt and freshly floor black pepper, to style
• 8 ounces entire milk mozzarella, shredded and divided
• 2 inexperienced onions, thinly sliced

Instructions:

1. Preheat oven to 400 levels F. Frivolously oil an oven-proof skillet or coat with nonstick spray.
2. In a big bowl, mix corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
3. Unfold corn combination into the ready skillet; sprinkle with remaining mozzarella.
4. Place into oven and bake till bubbly, about quarter-hour. Then broil for 2-3 minutes, or till golden brown.
5. Serve instantly, garnished with inexperienced onions, if desired.

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