{"id":671,"date":"2021-08-18T02:54:43","date_gmt":"2021-08-18T02:54:43","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=671"},"modified":"2025-03-25T12:44:14","modified_gmt":"2025-03-25T12:44:14","slug":"korean-corn-cheese","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2021\/08\/18\/korean-corn-cheese\/","title":{"rendered":"\bKorean Corn Cheese"},"content":{"rendered":"\n<p>A simple and delicious recipe for creamy Korean Corn Cheese. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background wp-element-button\">Ingredients<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0ears fresh sweet corn kernels\u00a0kernels removed and cobs discarded \/ 1 canned corns \/ 1 1\/2 cups frozen corns<\/li>\n\n\n\n<li>1\/3 cup mayonnaise<\/li>\n\n\n\n<li>4 ounces shredded mixed cheese<\/li>\n\n\n\n<li>1 1\/2 teaspoons sugar<\/li>\n\n\n\n<li>2 green onions, thinly sliced \/ 3 tablespoons thinly sliced chives<\/li>\n\n\n\n<li>salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"732\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-2-1024x732.jpg\" alt=\"\" class=\"wp-image-674\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-2-1024x732.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-2-300x214.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-2-768x549.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-2-1536x1097.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-2-2048x1463.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">copyright: www.cookingtimes.net<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background wp-element-button\">Instructions<\/a><\/div>\n<\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 400\u02daF.<\/li>\n\n\n\n<li>Combine all the ingredients into a mixing bowl and stir together. Season with salt and pepper and give it one more good stir. Pour mixture into a lightly greased baking dish. (see Picture 1)<\/li>\n\n\n\n<li>Bake for 10 minutes to melt the cheese and heat through. Broil for about 2 minutes to make it bubbly and brown on top.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-1-1024x768.jpg\" alt=\"\" class=\"wp-image-672\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-1-1024x768.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-1-300x225.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-1-768x576.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-1-1536x1152.jpg 1536w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/08\/koreancorncheese-1-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Picture 1 (copyright: www.cookingtimes.net)<\/figcaption><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background wp-element-button\">Tips<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Although\u00a0<strong>fresh corn<\/strong>\u00a0is our preference, you can definitely use canned corn or frozen corn. If using\u00a0<strong>canned corn<\/strong>, thoroughly drain kernels from 1 (15 ounce) can and make sure to omit the 1 1\/2 teaspoon of sugar as canned corn sits in a naturally sweet brine. If using\u00a0<strong>frozen corn<\/strong>\u00a0(about 1 1\/3 cups), thaw completely and drain any excess water before continuing to make the recipe as instructed.<\/li>\n\n\n\n<li><strong>Sugar is important<\/strong>. A small amount of sugar is added to further bring out the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.<\/li>\n\n\n\n<li>This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.<\/li>\n\n\n\n<li>This dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s a simple and delicious side dish most commonly served and eaten with Korean BBQ. At restaurants it\u2019s often made in an insert around the grill right at the table, or brought to the table in a sizzling, bubbling, hot dish. This dish also makes a great dip to be served with tortilla chips or toasted bread.<\/p>\n","protected":false},"author":1,"featured_media":675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,82,79,33],"tags":[81,80],"class_list":["post-671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-korean","category-side-dish","category-snack","tag-cheese","tag-corn"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=671"}],"version-history":[{"count":7,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/671\/revisions"}],"predecessor-version":[{"id":1302,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/671\/revisions\/1302"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/675"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}