Baked Korean Corn Cheese Dip (Print Version)
Sweet corn baked with mayo, cream cheese, mozzarella, and scallions until hot, golden, and stretchy.
# Ingredients:
For the dip
01 -
2 cups (330 g) corn kernels, canned and well-drained, or thawed frozen corn
02 -
4 oz (115 g) cream cheese, softened
03 -
1/3 cup (75 g) mayonnaise
04 -
2 tablespoons (28 g) unsalted butter, melted, plus more for the dish
05 -
1 teaspoon granulated sugar
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1 teaspoon toasted sesame oil, optional
10 -
3 scallions, thinly sliced, divided
For the cheesy top
11 -
1 1/2 cups (170 g) shredded low-moisture mozzarella, divided
12 -
1/4 teaspoon gochugaru or red pepper flakes, optional
13 -
Tortilla chips, crackers, or toasted baguette slices, for serving
# Instructions:
01 -
Preheat the oven to 400°F. Lightly butter a 1-quart baking dish or small oven-safe skillet.
02 -
Drain the corn very well. If using frozen corn, thaw it completely and pat dry with a clean towel.
03 -
In a medium bowl, stir the cream cheese, mayonnaise, melted butter, sugar, garlic powder, salt, pepper, sesame oil, and two-thirds of the scallions until mostly smooth.
04 -
Fold in the corn and 3/4 cup mozzarella until evenly coated. Spread the mixture in the prepared dish in a shallow layer.
05 -
Sprinkle the remaining 3/4 cup mozzarella over the top. Bake for 15-18 minutes, until the dip is hot and bubbling around the edges.
06 -
Broil for 1-3 minutes, watching closely, until the cheese has golden spots. Garnish with remaining scallions and gochugaru, then serve hot.
# Notes:
01 -
Serve hot for the best stretchy texture.
02 -
Drain corn thoroughly to prevent a watery dip.
03 -
Assembled dip can be refrigerated up to 24 hours before baking.