CORN CHEESE RECIPES
KOREAN CORN CHEESE RECIPE - NYT COOKING
A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi.
Provided by Darun Kwak
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
- In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
- Spread the mixture evenly into a single layer, then cover with cheese.
- Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
- Sprinkle with the scallions and enjoy while it's hot and cheesy!
CREAM CHEESE CORN RECIPE - FOOD.COM
Who wants sticky, sweet, canned creamed corn when you can have cream cheese corn? For special occasions when you want to splurge on calories.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, warm corn slightly covered in water to about room temperature.
- DO NOT OVER COOK.
- Drain corn, place back in pan.
- Add butter and cream cheese.
- Cook, stirring over medium heat only until melted, add salt and pepper.
- Pour into serving bowl and sprinkle slight amount of parsley for color.
Nutrition Facts : Calories 263.8, FatContent 19.4, SaturatedFatContent 11.1, CholesterolContent 56.9, SodiumContent 272, CarbohydrateContent 21.3, FiberContent 2.3, SugarContent 1.2, ProteinContent 5.2
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