While you’ve probably never heard of Korean Corn Cheese, I bet you’ll never forget it. Your guests will go nuts for it…it’s that good. The combination of sweet and savory is out of this world good. I make it as a side dish with dinner and often I make it for a wonderful dip with tortilla chips. Try it for your next New Years party or any gathering. You’ll make it over and over again and friends will ask for the recipe! So good!
Korean Corn Cheese (AKA Bacon Cheese)
2 tablespoons unsalted butter
2 strips bacon, chopped
2 cups canned sweet corn
1 clove garlic, minced
2 scallions, thinly sliced
2 tablespoons sweetened condensed milk
2 tablespoons mayonnaise
1 cup mozzarella cheese, shredded
Put a cast iron skillet or a oven proof sauté pan in the oven and heat at 450 degrees. You want your pan piping hot. You can also use a baking dish if you prefer.
Heat a sauté pan over medium high heat. Add the butter and bacon and cook until the bacon is crisp. Chop up the bacon and set aside. Add the corn and the bacon to the saute pan and season with a pinch of salt and pepper. Cook until the corn kernels start to char a little bit, 20 to 30 seconds. Then add the garlic and half of the scallions.
Next, add the sweetened condensed milk, mayonnaise and 1/2 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds.
With a towel, grab your hot skillet from the oven and carefully pour in the corn-cheese mixture.
Sprinkle the remaining mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds.
Garnish with the remaining scallions.
Sweet and savory and creamy and smooth.... oh and cheesy too!
Makes a wonderful dip too! Load up the chips!
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