Corn is peak summertime food. Classic preparations, like corn on the cob, corn fritters, creamy corn salad or cornbread will never go out of style. But if you want to branch out from your all-American corn recipes this season, I'd like you to consider using some of your bounty to make corn the Korean-American way: corn cheese.
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♬ original sound - Chef Chris ChoWhat is Korean Corn Cheese?
Korean corn cheese is a popular bar or restaurant dish often served as an anju, or a savory snack meant to be enjoyed alongside drinks and shared plates, like the rich meats served at Korean barbecue. Typically served bubbling hot in a small cast iron skillet, corn cheese is served as a side dish for spooning or dunking.
While it presents itself as a fun dish bubbling with novelty and so much cheese, Korean corn cheese stems from the poverty-stricken conditions of a struggling nation during a war. "Forced to rely on rations that were discarded or sold by the United States military [during the Korean War], resourceful South Koreans adapted traditional preparations to include items such as canned corn, mayonnaise, Spam, and hot dogs," explains America's Test Kitchen. Western-introduced ingredients stepped in for more once-traditional ingredients and "became woven into the cuisine over time, spawning now-iconic Korean dishes such as budae jjigae (army stew) and corn cheese."
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Korean corn cheese is made with simple, pantry-friendly ingredients, like canned corn, mayonnaise and mozzarella cheese. While fresh corn may sound like the natural best choice, corn cheese is typically made with canned corn because the sweetness of this preserved corn balances out the salty richness of the cheese and dairy in the dish. So save that summer bounty of farmer's market corn for something else and reach for the canned stuff here.
Related: The Best and Easiest Grilled Corn on the Cob
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How to Make Korean Corn Cheese
Korean corn cheese is one of those no-recipe recipes that can be made a million different ways, but as long as you have the key components, it will be corn cheese. I'm basing this general method on the recipe I've used the most from New York Times Cooking.
In a medium mixing bowl, stir together canned corn, mayonnaise, sugar, salt and pepper. You can also add other vegetables, like bell pepper or meats like bacon, but I usually keep it to just corn.
Next, melt the butter in an 8-inch cast-iron or oven-safe skillet over high heat. Add the corn mixture and cook just until it’s heated through, 2 to 3 minutes. Spread the mixture into an even layer in the skillet and top generously with cheese. Place the skillet under the broiler, positioning it on the top rack, and broil for 3 to 4 minutes, or until the cheese is bubbling and browned in spots. (Watch closely, as broiler temps can vary.) Finish with a sprinkle of scallions and serve immediately while it’s hot and melty.Corn cheese would be great with an ice cold beer or soda, crispy fried chicken and freshly barbecued meat plucked right off the grill. It would be so unreal on top of a burger.
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