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.
Find it online: https://www.oliveandartisan.com/korean-corn-cheese-dip/