The real beauty of this dish is that you can eat it as an appetizer dip or serve it at dinner as a side dish with some chicken. All I know is, don’t forget the cold beverage. That creamy cheesy sweet corn goodness serves so well with the saltiness of the corn chip.
When I first tried this dip, I was blown away. As you can tell from my blog, I am a fan of corn. I always purchase the organic kinds but who knows? I definitely go by everything in moderation motto. You can use frozen or fresh in this recipe; just make sure you thaw the frozen and drain and dry all liquids from the corn.. moisture is your enemy here. Make sure the corn is as dry as can be.
I used a small baking dish, but an 8 inch cast iron (or oven safe) skillet works too.
Add a little heat to your dip with a finely chopped jalapeño, it’s totally optional though. So is the sugar but I would not omit it. It really brings out the sweetness of the corn. I love to serve these with corn tortilla chips or toasted bread slices. Try to eat it hot out of the oven. Although I don’t mind diving into it later in the evening. Not ONE bit.
What is Korean Cheese Corn? Well it’s basically a food they serve in Korea that was developed for nights out at the bar with some beers in hand. It’s their typical bar food. And I couldn’t be a bigger advocate for it. Trust me, this is not one you will regret making. You will only regret that you didn’t make it sooner.
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Korean Cheese Corn
- Preheat your oven to 400°F.
- Shave the corn kernels off the ears. You can also you 1⅓ cup frozen corn, just make sure it is thawed and any extra liquid is removed from the kernels.
- Combine all of the ingredients in a medium bowl. Transfer the mixture to small baking dish or 8" cast iron skillet, and spread out evenly. Top with a little more shredded mozzarella.
- Bake for 12-15 minutes or until its melted and oozing. Turn on the broiler (if needed) to achieve a light golden top. Mine turned golden on it's own. Serve hot immediately with some tortilla chips.