Baked Corn's Cheesy Topping: What's The Perfect Match?

Baked corn with cheese is a delicious and easy-to-make dish that can be served as a side or an appetiser. The corn can be baked with a variety of cheeses, such as mozzarella, cheddar, Monterey Jack, gouda, or cream cheese, and is often seasoned with salt, pepper, and a small amount of sugar to enhance the natural sweetness of the corn. This dish can be made ahead of time and frozen, making it a convenient option for busy cooks. Baked corn with cheese is a versatile dish that can be served with grilled meat, tortilla chips, or bread for dipping.

Korean Corn Cheese

Ingredients

• Corn (canned, fresh, or frozen)
• Butter (unsalted)
• Mayonnaise (Kewpie Japanese mayo is recommended)
• Mozzarella cheese (shredded)
• Onion (diced)
• Sugar
• Salt and pepper to taste

Optional Ingredients

• Chives or green onions
• Hot sauce
• Honey
• Garlic powder

Instructions

Preheat the oven to 400˚F. Combine all the ingredients in a mixing bowl and stir until fully combined. Season with salt and pepper and stir again. Transfer the mixture to a lightly greased baking dish. Bake for about 10 minutes to melt the cheese and heat the dish. Then, transfer the dish to the broiler and broil for about 2 minutes until it is bubbly and golden on top.

Tips

• Fresh corn is preferable, but canned or frozen corn can also be used. If using canned corn, drain the kernels and omit the sugar as canned corn is already sweet. If using frozen corn, thaw and drain excess water before continuing with the recipe.
• Sugar is added to enhance the natural sweetness of the corn and balance the creamy mayonnaise and salty cheese. However, it can be omitted if desired.
• This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking and serving. It can also be frozen for up to 2 months.
• Chives can be used instead of green onions, and shredded mozzarella can be substituted with other mild melting cheeses like fontina or gouda.

Baked Cheese Corn

Ingredients

• Corn (fresh, frozen, or canned)
• Cheese (mozzarella, cheddar, Monterey Jack, or a mix of your favourite melting cheeses)
• Mayonnaise
• Hot sauce
• Honey
• Onion
• Garlic
• Green onions/scallions
• Parsley
• Salt and pepper
• Milk (optional)
• Flour (optional)
• Butter (optional)

Method

Preheat your oven to 400 degrees Fahrenheit. Grease a casserole or baking dish with non-stick cooking spray. In a mixing bowl, combine the corn, onion, mayonnaise, hot sauce, honey, ground black pepper, fresh parsley, and about three-quarters of the shredded cheese. You can also add in some milk, flour, and butter to create a creamy sauce, as well as garlic for extra flavour. Mix all the ingredients until they are well combined.

Transfer the corn mixture to the prepared baking dish and sprinkle the remaining shredded cheese on top. Bake for 10 to 15 minutes, or until the cheese is melted, bubbling, and slightly browned. Remove the dish from the oven and garnish with green onions or scallions. Serve immediately and enjoy the cheesy goodness!

Tips and Variations

• You can use fresh, frozen, or canned corn for this recipe. If using canned corn, remember to drain the kernels and omit any added sugar as canned corn is already quite sweet.
• For the cheese, mozzarella works great for that stretchy, gooey texture. You can also use cheddar, Monterey Jack, or a mix of your favourite melting cheeses.
• If you want to add a bit of spice, include some cayenne pepper or jalapenos.
• This dish can be made up to two days in advance and stored in the refrigerator until ready to bake.
• For a crispy topping, toss some crushed crackers or breadcrumbs in melted butter and sprinkle over the top before baking.
• Serve Baked Cheese Corn as a side dish with grilled meat, BBQ, or Korean dishes. It also makes a great dip for tortilla chips or toasted bread.

Cheesy Corn Casserole

Ingredients

• 1 (11-ounce) can of whole kernel corn, drained
• 1 (11-ounce) can of cream-style corn
• 1 (8.5-ounce) package of dry cornbread mix
• 1 (8-ounce) container of sour cream
• 1 cup of shredded Cheddar cheese, divided
• 1 small onion, diced
• 1 egg
• Salt and pepper, to taste

Method

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish.

In a large bowl, mix the whole kernel corn, cream-style corn, dry cornbread mix, sour cream, 3/4 cup of the Cheddar cheese, onion, and egg until well combined. Pour the mixture into the prepared casserole dish.

Bake in the preheated oven for 25 minutes. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of Cheddar cheese on top. Place the casserole back in the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool slightly before serving.

Tips and Variations

• You can add some diced jalapeños or green chiles to the mixture for a spicy kick.
• If you don't have sour cream, you can use cream cheese or mayonnaise instead.
• If you prefer your corn casserole with a sweeter taste, you can add a small amount of sugar to the mixture.
• For a more colourful and eye-appealing dish, sprinkle some paprika on top before baking.
• This dish can be made ahead of time and refrigerated until ready to bake and serve. Simply add 5 to 10 minutes to the baking time.

BBQ Side Dish

Korean Corn Cheese is a simple, delicious, and creamy side dish that is commonly served with Korean BBQ. It is a perfect addition to a banchan spread, which includes small share plates of various accouterments like kimchi, cold vegetable salads, fish cakes, and Korean-style pancakes. This dish can be made in under 20 minutes with just a handful of basic ingredients. Here is a step-by-step guide to making this tasty BBQ side.

Ingredients:

• Corn (fresh, canned, or frozen)
• Butter (unsalted)
• Mayonnaise (preferably Kewpie, a Japanese mayo)
• Mozzarella cheese (shredded)
• Sugar (optional)
• Salt and Pepper to taste
• Green onions/scallions (optional)

Instructions:

• If using fresh corn, remove the kernels and mix with diced onions. If using canned corn, rinse and drain the corn, then mix with diced onions.
• Lightly salt the corn and onion mixture and set it aside for 30 minutes. This step helps remove excess moisture, preventing the dish from becoming soggy.
• Drain any excess water that has pooled at the bottom of the bowl.
• Melt butter in a pan over medium-high heat and add the corn and onion mixture. Sauté for about 5-6 minutes.
• Remove the pan from the heat and add mayonnaise and sugar (if using) to the corn/onion mixture. Stir to combine.
• Transfer the mixture to an oven-safe dish and spread it evenly.
• Top the mixture with shredded mozzarella cheese.
• Broil for 2-3 minutes or until the cheese is golden and bubbly.

Tips:

• Frozen corn is a good alternative if fresh corn is not available, as it is closer in texture and taste to fresh corn.
• For a drier texture, opt for low-moisture mozzarella. Pre-shredded mozzarella can also be used for convenience.
• If using canned corn, be sure to drain and rinse it to remove excess liquid, as too much liquid can make the dish loose and watery.
• Korean Corn Cheese can be served as a side dish with grilled meat, BBQ, or Korean dishes like Beef Bulgogi and Kimchi Fried Rice.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Korean Corn Cheese is a delicious and easy-to-make side dish that is perfect for any BBQ or Korean meal. With its creamy, cheesy, and slightly sweet flavor, it is sure to be a crowd-pleaser!

Slow Cooker Option

If you don't want to use an oven, you can make the sauce and then add it to a slow cooker with the corn and ham. Let the mixture heat on a low setting for 2-4 hours before serving.

To make the sauce, first create a roux. Melt butter in a large saucepan over medium heat. Once melted, add flour and garlic powder and whisk together. Cook the mixture for 1-2 minutes to remove the raw flour taste. Next, whisk in milk and continue whisking until the mixture thickens—this should take around 3-5 minutes.

Now it's time to add the cheese. Break up and whisk in the cream cheese, followed by the shredded cheddar, until you have a cheesy sauce. Remove the saucepan from the heat and stir in the corn kernels and ham. Transfer the mixture to a slow cooker and heat on a low setting for 2-4 hours.

You can add some spice to this dish with 1/4 teaspoon of cayenne pepper, a can of diced green chillies, or a chopped jalapeño. For more meat, try adding crispy cooked bacon, pulled pork, or brisket. For a crumbly topping, toss some crushed Ritz crackers or Panko breadcrumbs in melted butter and sprinkle over the top before serving.

Frequently asked questions