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. 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. 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. 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. 4

   Sprinkle the shredded mozzarella cheese evenly over the top, covering the corn mixture completely.

5. 5

   Bake at ![400°F] for 8–10 minutes, until the cheese is fully melted and the edges are starting to bubble.

6. 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. 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.