Korean Corn Cheese Dip
Any partygoer knows that when there’s a dip around — especially a warm dip — it will usually be the first thing to go. Korean corn cheese, a delight normally found at Korean restaurants as one of a number of banchan side dishes, might not be a dip in the most traditional form, but it deserves a spot at your next snack-fueled gathering.
Ingredients
- 2 (about 15-ounce) cans corn kernels
- 1/4 cup sliced pickled jalapeños
- 10 ounces low-moisture mozzarella cheese, shredded (about 2 1/2 cups)
- 4 to 5 medium scallions
- 2/3 cup mayonnaise
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Serving options: Tortilla chips, butter crackers (like Ritz), pita chips, lightly toasted pita wedges, baguette slices, crudités
- Arrange a rack about 6 inches from the broiling element, then heat the oven to 425ºF.
- Drain 2 (about 15-ounce) cans corn kernels in a strainer or colander. Place 1/4 cup sliced pickled jalapeños on top of the corn to drain. Let sit while you prepare the remaining ingredients.
- Grate 10 ounces mozzarella cheese on the large holes of a box grater (about 2 1/2 cups) and place in a large bowl. Thinly slice 4 to 5 medium scallions until you have about 1/2 cup. Reserve 2 tablespoons of the dark green parts for garnish, then add the remaining scallions to the bowl.
- Add 2/3 cup mayonnaise, 1 teaspoon granulated sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl and stir to combine.
- Transfer the jalapeños to the cutting board and finely chop. Add the jalapeños and corn to the bowl and stir to combine. Transfer the mixture to a 9x13-inch baking dish. Spread into an even layer and smooth the top.
- Bake until lightly browned on top and bubbling, 10 to 12 minutes. Switch the oven to broil and broil until the top is darker brown in spots, 2 to 4 minutes. Sprinkle with the reserved scallion greens and serve with chips, crackers, or crudités.