We can’t get enough of this Korean Cheese Corn Dip

Ingredients

• 2 cups Frozen Corn Kernels (shaved or frozen, thawed)
• 2 stalks Scallion (thinly sliced, white and green parts)
• 1 small Jalapeño Pepper (finely minced, seeds removed for less heat if desired)
• 1/2 cup Mayonnaise (regular or light)
• 2 cups Mozzarella Cheese (shredded; 1 cup mixed in, 1 cup for topping)
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables

   Thinly slice the scallions and finely mince the jalapeño, removing seeds if you prefer less heat.

   Time: PT3M

3. Mix Corn Casserole Base

   In a large mixing bowl combine the thawed corn kernels, sliced scallions, minced jalapeño, mayonnaise, 1 cup shredded mozzarella, salt, and black pepper. Stir until everything is evenly coated.

   Time: PT5M

4. Assemble in Baking Dish

   Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup mozzarella over the top.

   Time: PT2M

5. Bake

   Place the dish in the preheated oven and bake for 15–20 minutes, or until the cheese on top is melted and lightly golden.

   Time: PT18M

   Temperature: 400°F

6. Cool and Serve

   Remove the casserole from the oven, let it rest for 5 minutes, then cut into bite‑size squares and serve warm.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

8g

Carbohydrates

15g

Fat

10g

Fiber

2g