Korean Corn Cheese Dip Recipe
This Korean corn cheese dip inspired by the popular corn cheese appetizer is rich and creamy - perfect for dipping, scooping, and snacking!
Ingredients
- 1 canned corn
- 2 tbsp chopped pickled jalapenos
- 2 oz cream cheese softened
- 1 1/2 cup shredded mozzarella cheese divided
- 1/3 cup Kewpie mayo substitute with regular mayo
- 2 chopped scallions reserve 1 tsp for garnish
- 1 tsp sugar
- 1 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper adjust to taste
- 1/2 tsp salt adjust to taste
- 1/4 tsp ground black pepper adjust to taste
- 1 tbsp unsalted butter melted
Instructions
- Preheat your oven by turning on the broiler. Place the rack in the middle rack position.
- Start by draining a can of corn. Once fully drained, transfer to a medium-sized mixing bowl.
- To the mixing bowl, add chopped pickled jalapenos, cream cheese, 1 1/4 cup shredded mozzarella, Kewpie mayo, scallions, sugar, garlic powder, cayenne pepper, salt, ground black pepper, and melted unsalted butter. Mix until well combined.
- Transfer to a baking dish and smooth out the top. Add 1/4 cup shredded mozzarella cheese, making sure to spread it out in an even layer.
- Place the baking dish in the oven, making sure that it's about 6 inches from the broiler. Broil for 15 minutes or until the cheese has turned golden brown. Remove and garnish with scallions. Serve with your favorite chips or vegetables!