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.