How To Make Korean Corn Cheese

Ingredients

• 4 ears Corn on the Cob (shucked, husks removed)
• 8 cups Water (for boiling corn and pickling liquid)
• 2 tablespoons Kosher Salt (divided: 1 tbsp for boiling corn, 1 tbsp for pickling brine)
• 1 medium Red Onion (small‑diced for quick pickles)
• 1/2 cup Rice Wine Vinegar (for pickling brine)
• 2 tablespoons Granulated Sugar (for pickling brine)
• 1 teaspoon Lemon Zest (zest of one lemon, added to pickling brine)
• 1 inch Fresh Ginger (peeled, thinly sliced; added to pickling brine)
• 1 piece Dry Red Chili (whole, for pickling spice bag)
• 1 piece Star Anise (for pickling spice bag)
• 5 whole Black Peppercorns (for pickling spice bag)
• 1/2 cup Kewpie Mayonnaise (Japanese mayo, creamy base for sauce)
• 1 tablespoon Shiro Miso (White Miso) (Japanese soybean paste)
• 1 tablespoon Doenjang (Korean Soybean Paste) (adds umami depth)
• 2 tablespoons Mirin (sweet rice wine, boiled to evaporate alcohol)
• 1 tablespoon Lime Juice (freshly squeezed half lime)
• 1 teaspoon Gochugaru (Korean Red Chili Flakes) (for Korean‑Tajín blend)
• 1 teaspoon Tajín (Mexican lime‑chili seasoning)
• 1 cup Mozzarella Cheese (shredded, for topping the baked corn)
• 2 tablespoons Parmesan Cheese (freshly grated, optional finishing cheese)
• 1/4 cup Fresh Basil (thin ribbons, added raw for aroma)
• 1 lime Lime Wedges (cut into wedges for serving)

Instructions

1. Boil the Corn

   Bring 8 cups of water to a rolling boil, add 1 tbsp kosher salt, then gently place the shucked corn cobs into the pot. Boil for 4–5 minutes until the kernels are plump and slightly glossy.

   Time: PT5M

2. Fire‑Roast the Corn

   Remove the corn with tongs and transfer to a pre‑heated grill pan (or outdoor grill) over high heat. Roast, turning every 30 seconds, until the kernels develop a deep, smoky char and you hear a crackling sound, about 4–5 minutes.

   Time: PT5M

3. Prepare Quick Pickled Red Onions

   In a saucepan combine 1/2 cup rice wine vinegar, 2 cups water, 1 tbsp kosher salt, 2 tbsp sugar, lemon zest, sliced ginger, dry red chili, star anise, and peppercorns in a cheesecloth bag. Bring to a boil, stir to dissolve, then remove from heat and pour over the diced red onion in a bowl. Let sit for 10 minutes, then discard the spice bag.

   Time: PT10M

4. Make Miso‑Mayo Sauce

   In a small saucepan gently heat 2 tbsp mirin until it simmers and the alcohol evaporates (about 1 minute). Remove from heat, whisk in 1 tbsp shiro miso and 1 tbsp doenjang until smooth. Stir in 1/2 cup Kewpie mayo and 1 tbsp fresh lime juice. Season with a pinch of salt if needed.

   Time: PT5M

5. Blend Korean‑Tajín Seasoning

   Combine 1 tsp gochugaru and 1 tsp Tajín in a small bowl; set aside for sprinkling.

   Time: PT1M

6. Assemble Cold Corn Salad (Optional)

   Slice the fire‑roasted corn kernels off the cob (hold the cob by the top end to avoid burns). In a large mixing bowl combine the kernels, pickled red onions, half of the miso‑mayo sauce, fresh basil ribbons, and a light sprinkle of salt. Toss gently and refrigerate if serving cold.

   Time: PT5M

7. Prepare Baked Cheese Corn

   Preheat the oven to 500°F (260°C). Arrange the remaining fire‑roasted corn kernels on a parchment‑lined baking sheet. Drizzle with the remaining miso‑mayo sauce, then evenly cover with shredded mozzarella. Sprinkle grated Parmesan on top.

   Time: PT5M

   Temperature: 500°F

8. Bake the Cheese Corn

   Place the sheet in the oven and bake for 4–5 minutes, until the mozzarella is fully melted, bubbly, and lightly browned. Remove, sprinkle the Korean‑Tajín blend over the hot cheese, and garnish with fresh basil ribbons and lime wedges.

   Time: PT5M

   Temperature: 500°F

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

35 g

Fat

18 g

Fiber

4 g