Corn cheese · I’m a food blog

Corn cheese is the ultimate fall food!

Move over pumpkin spice, now that the weather has cooled down and it’s time to make all the cozy fall food, Korean corn cheese is here to stay. Here’s why you should make corn cheese today:

It is the best combination of late summer flavors (corn) and warm autumn feelings (cheese fondue). A piping hot skillet served to the table while the steam is still rising is best for warming up after a brisk fall walk. I love how it can be a snack, side dish or even a main course.

If you’ve been to a Korean BBQ or Korean food and drink, I’m sure you’ve come across Korean corn cheese. That gloriously golden, cheesy, stringy, hot and delicious mess of sweet corn and cheese served in a skillet or small specialty dish around the grill. It’s sweet, salty, creamy, gooey and SO delicious. And the best part is, it’s the easiest side dish to put together.

Korean corn cheese |  www.iamafoodblog.com

What is corn cheese 콘치즈?

Corn cheese is the best KBBQ side dish, fight me! I love melty cheese and I love corn and the combination is just out of this world. Essentially, it’s a combination of canned corn, butter, mayo, sugar, and cheese baked golden brown and hot. It is a classic Korean anju or nutritional drink. You just scoop it out with a spoon and pop the deliciousness in your mouth. It’s like fondue, but with bits of sweetcorn in it: sweet, savory and cheesy.

Why does Korean corn cheese taste so good?

The combination of sweet corn kernels, the creaminess of mayo and the melting of the cheese combine to create a sweet and savory dish that is out of this world. It has a balance of flavors, texture contrasts, and it’s fun to make and eat. Don’t sleep on corn cheese, it’s great!

How do you make corn cheese?

  1. get together your ingredients. Drain your corn, melt the butter, measure the mayonnaise and sugar.
  2. Stir all together. Mix everything in a bowl, taste and season with salt and pepper.
  3. Baking. Sprinkle with some extra cheese and bake until bubbly and golden brown.
  4. Enjoying!

Korean corn cheese recipe |  www.iamafoodblog.com

Ingredients Corn cheese

  • Maize – I like to use canned corn. It’s super sweet and it’s what they use in restaurants. You can also use fresh or frozen corn, more on that below.
  • Butter – Butter and corn just go together.
  • mayo – The best mayonnaise to use is Kewpie mayonnaise, it has so much flavor and deliciousness.
  • Sugar – A little sugar emphasizes the sweet and savory combination of corn and cheese.
  • Cheese – Melty mozzarella is the best cheese to use, but you can use any melty cheese, it just changes the taste. Mozzarella is good because it is super mild and emphasizes the flavor of the corn.

How to eat

This is usually served as a side dish or appetizer or alongside alcohol. If you’re throwing a whole Korean BBQ party, you can serve it along with all the other banchan. Or serve it on its own with some ice cold beer or soju as the best drinking snack.

corn cheese |  www.iamafoodblog.com

What kind of corn?

Usually in Korea they use canned corn, but you can also use fresh corn. If using fresh seasonal corn, simply cut it off the cob and fry it in the butter for a little longer. You can also use frozen corn.

canned corn |  www.iamafoodblog.com

What kind of cheese?

Mozzarella is the most melting, stretchiest cheese and most commonly used, but you can go for any processed cheese: colby, harvarti, swiss, fontina, monterey jack, provolone, american. Imagine: corn cheese with melty cheese hot out of the oven and then burrata torn on top?! The creaminess!

corn cheese ready to bake |  www.iamafoodblog.com

variations

This is usually a pretty simple dish, but the great thing is you can add so much to it! To attempt:

Frequently Asked Questions

What kind of corn?

I like to use canned corn because it is easy and tastes good. Canned corn has all the nutrients of fresh, it’s picked at the peak of ripeness, and it’s actually cheaper than fresh corn. Frozen corn will also work, just be sure to thaw and drain well. After canned and frozen comes fresh, but you need to peel and cut the husks from the cob. I feel fresh corn is best grilled or on the cob.

Do I need a frying pan?

No, you can just use any oven-safe dish, as long as it can withstand the heat. I like to use a skillet as it will hold the heat longer and keep the cheese warm and melty, but any casserole will be great.

Where do they serve corn cheese?

They serve corn cheese at most Korean BBQ places as well as drinking places and bars. It is considered anju, which means food you eat with alcohol. Anju food is usually deliciously addictive food that pairs well with soju and beer.

I hope you get something soon. It’s really comforting and makes you feel cozy and good inside!
xoxo steph

Korean corn cheese |  www.iamafoodblog.com

Korean corn cheese recipe |  www.iamafoodblog.com


Corn Cheese

a gloriously golden, cheesy, hot and delicious mess of sweet corn and cheese.

Serves 4

Preparation time 5 minutes

Cooking time 15 minutes

Total time 20 minutes

  • 15 oz maize well drained, 1 can
  • 1/4 cup mayo Kewpie preferred
  • 1 tablespoon butter molten
  • 1 teaspoon sugar
  • 1/2 cup mozzarella cheese shredded

Nutrition Facts

Corn Cheese

Amount per serving

calories 147
Calories from Fat 80

% Daily Value*

Fat 8.9g14%

Saturated fat 2.9 g18%

cholesterol 13mg4%

Sodium 271mg12%

potassium 2mg0%

Carbohydrates 14.6г5%

Fiber 0.5 g2%

Sugar 4.9g5%

Egg white 2.1g4%

*Percent Daily Values ​​are based on a 2000 calorie diet.

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