BAKED SWEET CORN DIP ~ BLOG 365.42

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.

PECAN PIE BROWNIE BOMBS ~ BLOG 366.313

Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

  • Preheat your oven to 350°.
  • Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
  • In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
  • Pour this mixture over the pecans in the baking dish.
  • Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
  • Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
  • LET COOL COMPLETELY.

ASSEMBLY

  • Cut the hard edges off the brownies and discard them.
  • Cut the brownies into 16 even pieces.
  • In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
  • Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
  • Place the brownie bombs on a parchment paper-lined sheet tray.
  • Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

  • Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
  • Place the dipped brownie bombs back onto the parchment-lined sheet tray.
  • Immediately sprinkle additional chopped pecans on top, if desired.
  • Repeat for each brownie bomb.
  • Place the tray in the fridge for 5 minutes to harden the chocolate coating.
  • Serve and Enjoy.