Since the Korean War, Koreans have found unique and interesting ways to merge their cuisine with more US-typical ingredients that were provided as food to the troops. As soon as the Americans began sharing their rations, Koreans began incorporating them into their meals to provide sustenance and stretch what they had during the hard times Post War, which over time has developed into several odd but delicious meals and dishes that continue to be popular today. Once of which, a more recent fusion effort led by Korean-Americans that enjoy drinking beers while watching sports, is Korean Cheesy Corn. A dish like no other, this one is simply some corn, mayo, and a few other additions with a ton of ooey gooey cheese that no one can resist! Whether it is gameday, a holiday, or even just a weekday dinner, this Korean Cheesy Corn is sure to steal the show...Let's Get Cooking!
The first thing you want to do while prepping this Korean Cheesy Corn is to preheat your oven to 400 degrees Fahrenheit and insert a greased cast iron pan. You definitely have to preheat your oven, but preheating the pan is optional if you like cooking food that could have been even better had you followed one simple step and preheated a cast iron pan so that the bottom layer of a dish gets caramelized and crispy making for an entire new level of umami heaven. The choice is yours so follow whichever path you may, but when it comes to preheating the cast iron.....This Is The Way!
Alright, cooking tips aside, grab your corn and place it in a large mixing bowl. If you are using fresh corn, 2 ears equals 1 can. If you are using canned corn for this recipe, omit adding any extra sugar if your corn is packed in a sweet brine. Be sure to check the label to ensure there is only corn and water in the can if you add the extra pinch of sugar. Add the drained corn, mayonnaise, green onions, and shredded mozzarella to the bowl and mix well. Give it a quick taste to see if it needs any salt or pepper, but it is likely fine as is.
Once your cast iron pan is hot in the preheated oven, carefully remove it and pour the corn mixture into it. It should almost immediately begin to sizzle and sear that bottom layer. Return the pan to the oven and bake for 10 minutes until the cheese is melted and bubbling.
Now turn your broiler on and transfer the pan to the top rack. Leave the cheesy corn under the broiler for 2 to 3 minutes until it begins to brown and crisp the top layer.
And just like that, within 15 minutes, this Korean Cheesy Corn is ready to be served ooey gooey hot and delicious! This side dish is really just that simple, folks. If you want to take this cheesy corn to the next level, feel free to add some diced bell pepper and/or onion to the original mixture. It will add another layer of texture to the dish and really wow your guests/family when they dig in! Fair warning, this Korean Cheesy Corn is highly addictive so be prepared to make a double or even triple batch once everyone gets a little taste. This dish can be enjoyed year-round using fresh or canned corn and will likely become a family favorite so get creative in the kitchen and try swapping out the mozzarella for a different cheese, such as gouda, or make other small changes to keep it new and refreshing....Just Keep Cooking!
KOREAN CHEESY CORN
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