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Dive into a delightful fusion of sweet corn and melted mozzarella with a hint of a spicy zing, rounded off with the subtle sweetness of sugar and a pinch of classic seasoning. SUPER easy and ready in just 12 minutes! A truly gourmet dish without all the fuss and preparation!

The original recipe was called Korean Cheese corn and inspired by the smells and tastes of a trip to Seoul by That Oven Feeling. This dish was evidently a staple of street cooking. I have since adapted it to my own family.

The recipe called for Kewpie mayo and the author claimed once you’ve tried it, you’ll never go back, but alas, I am just not a fan. 🙁 I do promise that even with the changes I’ve made there is still a perfect balance of sweet, creamy, cheesy and umami.

BAKED SWEET CORN DIP

15.25 ounce can QUALITY sweet corn, WELL drained
15.25 ounce can SMALL white beans, rinsed and WELL drained
3/4-1 cup shredded mozzarella cheese plus 1/4 cup more for garnishing
3-4 tablespoons DUKE’S mayonnaise
2-3 tablespoons Frank’s Original hot sauce *SEE NOTES
1/2 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
Pinch of minced cilantro, for garnish
Scoopable corn chips or veggie sticks for dipping

• Adjust the oven’s baking rack to the position second from the top.
• Preheat the oven to a temperature of 450°.
• Lightly grease a small (5-6 inch) cast iron skillet.
• In a small mixing bowl whisk together the mayonnaise, hot sauce, salt and pepper.
• In a medium mixing bowl toss together the corn and cheese.
• Fold the mayonnaise mixture into the corn and cheese until well mixed.
• Spread the mixture into your prepared cast iron.
• Garnish with your additional cheese.
• Bake for 10 minutes or until the cheese is beginning to get golden.
• When you remove it from the oven garnish with the minced cilantro.
• Cool for a few minutes before serving.

NOTES:

• Recipes are just guidelines; the real flavor is in your unique creativity!
• You can use FROZEN corn, but it MUST be thawed and thoroughly drained!!!
• You can use Frank’s Chile Lime Hot Sauce or the Hot Honey sauce for a nice flavor change-up.
• This recipe EASILY doubles into a 10 inch cast iron for a crowd.
• When doubling I often add more white beans and white shoepeg corn to the sweet corn for a nice medley. These trade out ounce for ounce quite well.
• This recipe EASILY adapts to other flavor combinations! Any meltable cheese (cheddar, Gouda, Guyere cheese is GREAT!
• Hubby likes it when I change out the original Frank’s for BBQ sauce or even for a creamy homemade salsa for a flavor that work’s great too!
• If you’re not a cilantro fan, try parsley, chives, thyme or even rosemary.