This post has been sponsored by Stahlbush Island Farms, all thoughts and opinions are my own.
It was this time, fifteen years ago when I was looking for a summer job. I had just finished my junior year of college and I was itching to fill up that zero-balance bank account. But I didn’t want to be stuck behind a griddle or cleaning up dressing rooms again this summer, I wanted work – like real, dirt-in-nails work.
And that summer at the farm was just that. And boy did I learn a lot. Granted it was through a lot of mistakes but learn I did. I hand watered the landscape, dropped off trimmings into piles, stood over many conveyor belts, took inventory, and filled up buckets of pumpkin pure’. I also cried and blamed it on allergies, made the production line come to a crashing halt because I lost my glove on the belt and mowed the grass clippings directly onto the road instead of the brush it’s opposite.
But every morning, I’d drive into a rising sun against rows of crops with the window down, the radio blasting country music and a brown bag sandwich to my right. It smelled like honey suckle and wild strawberries and rustling tall grass. It was a hard but happy summer and I can’t wait to go back some day.
That’s why I order my frozen fruits and veggies online at Stahlbush Island Farms. Because that’s the farm I learned about hard work. It’s the place that covered me in dirt and made me happy. And there’s something about knowing exactly where your food is coming from that’s comforting. It’s a real farm, in my home town, Corvallis OR.
So, today I’m offering up Korean Corn Cheese. It’s a traditional street food that would be served as an appetizer of sorts. Some things I did differently are stated in the recipe, but I added chili crip and jack cheese that can both be omitted. But I like the extra flavor the chili crisp gives and the creaminess the jack cheese brings.
It’s a must for this summer’s grilling season, trust me on this. So head over to their website and pile up corn for your freezer.
Shop your frozen fruits and veggies here!
Korean Corn Cheese Dip
Korean Corn Cheese dip is creamy, cheesy and sweet. The best dip for summer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
2 10oz bags of Stahlbush Island Farms frozen corn
¼ cup mayonnaise
1 tablespoon chili crisp, optional (non-traditional)
1 tablespoon sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 cup shredded jack cheese (non-traditional)
1 ¼ cup shredded low moisture mozzarella cheese
1/3 cup chopped scallions for topping
*Corn chips or toasted bread for dipping
Instructions
Preheat the broiler on high.
In a medium bowl, mix the corn, mayonnaise, chili crisp, sugar, salt and black pepper together until combined.
Place an 8 inch skillet over medium heat and melt the butter. Add in the corn mixture and cook until the sauce thickens, about 5-8 minutes. Remove from the heat and add in the jack cheese. Stir together until evenly coated then flatten the corn across the skillet. Evenly top with Mozzarella cheese.
Place under the broiler just until the cheese starts to bubble and turn golden brown. Serve immediately with chips or toasted bread.
Enjoy!
Notes
Traditional Korean Corn Cheese does not use chili crisp or jack cheese.
I need to make this ASAP! Now, I just need to make chili crisp first cuz its not available here on our little island in Greece 😉
i am OBSESSED with korean cheese corn and am drooling! adding this to my “cooking ASAP” list and can’t wait to try!