Queso de Maíz Coreano

Name: Queso de Maíz Coreano
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Ingredients: 2 lata maíz de grano entero escurrido bien; 3 tbsp mayonesa; 1 tbsp mantequilla sin sal ablandada; 1 tsp azúcar granulada; 0.25 tsp sal kosher; 0.25 tsp pimienta negra recién molida; 1.5 cup queso mozzarella bajo en humedad rallado; 2 tbsp cebolletas cortadas en rodajas finas, para guarnición

Guarnición17 min4 porcionesFácil

Sobre esta receta

Un amado aperitivo callejero coreano y acompañamiento de BBQ — granos de maíz dulce doblados en una base cremosa de mayonesa ligeramente condimentada, luego horneada o asada hasta que esté burbujeante y dorada con mozzarella derretida en la parte superior. Es irresistiblemente gomosa, ligeramente dulce y sabrosa al mismo tiempo. Listo en menos de 20 minutos y siempre es el primer plato que desaparece de la mesa.

Instrucciones

1
Preheat your oven to ![400°F]. Drain the corn kernels very thoroughly in a colander — press it gently with a paper towel if needed. Excess moisture is the enemy of a good corn cheese; drier corn means a creamier, less watery result.
2
In a mixing bowl, combine the drained corn kernels, mayonnaise, softened butter, granulated sugar, kosher salt, and black pepper. Stir well until everything is evenly coated.
3
Transfer the corn mixture into a 6–8 inch cast iron skillet or small oven-safe baking dish and spread it into an even layer.
4
Sprinkle the shredded mozzarella cheese evenly over the top, covering the corn mixture completely.
5
Bake at ![400°F] for 8–10 minutes, until the cheese is fully melted and the edges are starting to bubble.
6
Switch the oven to ^[broil on high]. Broil for 2–3 minutes, watching closely, until the cheese is golden brown and blistered in spots. Do not walk away — it can go from golden to burnt quickly.
7
Remove from the oven and let it rest for 1–2 minutes. Garnish with sliced green onions if using, and serve immediately while hot and gooey, directly from the skillet.

Queso de Maíz Coreano

Guarnición17 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Preheat your oven to ![400°F]. Drain the corn kernels very thoroughly in a colander — press it gently with a paper towel if needed. Excess moisture is the enemy of a good corn cheese; drier corn means a creamier, less watery result.
2
In a mixing bowl, combine the drained corn kernels, mayonnaise, softened butter, granulated sugar, kosher salt, and black pepper. Stir well until everything is evenly coated.
3
Transfer the corn mixture into a 6–8 inch cast iron skillet or small oven-safe baking dish and spread it into an even layer.
4
Sprinkle the shredded mozzarella cheese evenly over the top, covering the corn mixture completely.
5
Bake at ![400°F] for 8–10 minutes, until the cheese is fully melted and the edges are starting to bubble.
6
Switch the oven to ^[broil on high]. Broil for 2–3 minutes, watching closely, until the cheese is golden brown and blistered in spots. Do not walk away — it can go from golden to burnt quickly.
7
Remove from the oven and let it rest for 1–2 minutes. Garnish with sliced green onions if using, and serve immediately while hot and gooey, directly from the skillet.