Korean cheese corn is one of the most popular side dishes at Korean BBQ, next to kimchi , Korean volcano egg (gyeran jjim) , and japchae . This recipe is super simple and easy to make. You can enjoy it less than 15 minutes!
When we have Korean BBQ, Korean cheese corn is always one of our most requested sides. It wouldn't be unusual for to order second, third, or even a fourth serving!
It's such a simple side that you can easily make at home and in less than 15 minutes! The cheese is beautifully melted and gooey, mixed with the popping of the corn kernels. It's addictive!
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Enjoy this easy cheesy corn as a side dish at home with your favorite entrees, at home Korean BBQ, or beef bulgogi with vegetables !
1. Prepare the oven: Preheat the oven to 450°F and lightly grease a sizzle platter or a small cast iron skillet (5 to 6 inches) with oil or cooking spray.
Move one of your baking racks to the second from the top heating element so that the Korean cheese corn and skillet heats up faster. Plus, it'll give you better colors on the cheese without drying out the corn.
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2. In a mixing bowl, add all of the ingredients (corn, mozzarella, mayo, sugar, salt, and black pepper). Mix until evenly combined.
4. Top the corn and cheese mixture with a little more shredded mozzarella and bake for about 10 minutes, or until the cheese is melted and golden brown here and there.
Korean cheese corn is best enjoyed shortly after making and preferably while it's hot/warm. This way, the cheese will stay stretchy and gooey.
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If you have leftover cheese corn, let it cool completely, then transfer it to an airtight container. It will stay good in the fridge for up to 4 days.
You can easily reheat it in the microwave or in the oven at 350°F or the air fryer at 325°F for about 5 minutes, or until it's hot and the cheese is melted and gooey.
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Corn Cheese Recipe
Korean cheese corn is one of the most popular side dishes at Korean BBQ, next to kimchi, Korean volcano egg (gyeran jjim), and japchae. This recipe is super simple and easy to make. You can enjoy it less than 15 minutes!
Calories: 283.8 kcal | Carbohydrates: 30.7 g | Protein: 11 g | Fat: 15.3 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5.2 g | Monounsaturated Fat: 3.9 g | Trans Fat: 0.02 g | Cholesterol: 26 mg | Sodium: 236.2 mg | Potassium: 321.1 mg | Fiber: 3.3 g | Sugar: 7.9 g | Vitamin A: 554.8 IU | Vitamin C: 7.5 mg | Calcium: 146.3 mg | Iron: 0.8 mgA simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
I love corn so much, so I get really excited when summer rolls around and there’s so much fresh corn in the markets! One of my favorite things to make with corn is this Korean Corn Cheese. It’s so incredibly delicious.
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It’s really simple to make, only uses a handful of basic ingredients and whips up in under 20 minutes! This dish is the perfect amount of sweet, salty, creamy and gooey! It makes for a really tasty side dish, or you can enjoy it like an appetizer with chips, like we have today.
It’s a simple and delicious side dish most commonly served and eaten with Korean BBQ. At restaurants it’s often made in an insert around the grill right at the table, or brought to the table in a sizzling, bubbling, hot dish. This dish also makes a great dip to be served with tortilla chips or toasted bread.
This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.
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This dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.
This Korean Corn Cheese is one of my favorite simple summer side dishes to make. I love that it’s so simple and takes less then 20 minutes to make! While it’s traditionally made to be eaten with Korean BBQ, it’s really wonderful with other BBQ recipes as well like our Honey Hoisin Baby Back Ribs, our Mango-Habanero Glazed Spare Ribs or even our Grilled Tri-Tip Sandwiches. Enjoy!
Calories: 331 kcal Carbohydrates: 13 g Protein: 8 g Fat: 28 g Saturated Fat: 7 g Cholesterol: 34 mg Sodium: 357 mg Potassium: 147 mg Fiber: 1 g Sugar: 5 g Vitamin A: 401 IU Vitamin C: 4 mg Calcium: 147 mg Iron: 1 mg
Korean Corn Cheese
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNYThis popular gooey Korean corn cheese appetizer is the perfect treat yourself dish. This simple and delicious Korean corn cheese recipe is made from everyday ingredients and can be done in under 20 minutes!
When corn and cheese marry together in a mini cast iron skillet they create a beautiful harmony. Name a better duo than corn and mozzarella cheese. I'll wait. This Korean corn cheese is one of my favorite summer side dishes. It is so cheesy, delicious, and incredibly easy to make. It is typically eaten with Korean BBQ but it also pairs really nicely with a glass of Korean Strawberry Milk and some juicy Korean Gochujang Chicken wings .
Korean Corn Cheese is a very popular side dish that is most commonly served at Korean BBQ restaurants. You can find them in a little insert around the grill at the table or it is served in a bubbling hot dish.
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The first time I saw corn cheese at a KBBQ restaurant my jaw literally dropped to the floor. This was the most genius and delicious invention ever. This is probably due to the fact that I absolutely love corn and cheese separately, but together they are simply heaven. So grab some corn, mozzarella cheese, and a cast-iron skillet , and let's get cooking!
You can store this Korean corn cheese in an airtight container in the refrigerator for up to 1 week. You can also freeze this dish in an airtight container for up to months. To re-heat simply cover the corn and place it in the microwave.
This popular gooey Korean corn cheese appetizer is the perfect treat yourself dish. This simple and delicious recipe for Korean corn cheese is made from everyday ingredients and can be done in under 20 minutes!
Korean Corn Cheese Recipe
Serving: 1 g | Calories: 237 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 16 g | Saturated Fat: 6 g | Polyunsaturated Fat: 9 g | Cholesterol: 28 mg | Sodium: 463 mg | Fiber: 2 g | Sugar: 6 g
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