Korean Corn Cheese Dip

Prep: 10 mins

Cook: 16 mins

Difficulty: Easy

Servings: 6 Servings

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

Instructions

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.