How to Make Korean Corn Cheese

Ingredients

• 4 ears Corn on the Cob (shucked, boiled 4‑5 min then fire‑roasted)
• 1 tablespoon Kosher Salt (for boiling water and pickling brine)
• 1 tablespoon Granulated Sugar (for pickling brine)
• 0.25 cup Rice Wine Vinegar (for pickled red onion brine)
• 2 cups Water (for pickling brine)
• 1 teaspoon Lemon Zest (zest of one lemon, added to pickling brine)
• 1 inch Fresh Ginger (peeled and sliced, added to pickling brine)
• 2 whole Dried Red Chili (adds subtle heat to the pickle)
• 1 whole Star Anise (flavorful spice for the pickle brine)
• 5 whole Black Peppercorns (for the pickle brine)
• 1 medium Red Onion (small‑diced for pickling)
• 1 tablespoon Shiro Miso (White Miso) (Japanese sweet miso for mayo)
• 1 tablespoon Doenjang (Korean Soybean Paste) (Korean fermented soybean paste for mayo)
• 2 tablespoons Mirin (sweet rice wine, alcohol burned off)
• 2 tablespoons Japanese Mayonnaise (Kewpie) (creamy base for the mayo)
• 0.5 lime Lime (juice of half a lime, added to mayo)
• 1 teaspoon Korean Red Chili Flakes (Gochugaru) (spicy component of Korean tahini)
• 2 tablespoons Tahini (sesame paste for Korean tahini sauce)
• 0.5 cup Fresh Basil (thin ribbons, garnish)
• 1 cup Mozzarella Cheese (shredded, melted on top)
• 2 tablespoons Parmesan Cheese (grated, finish garnish)

Instructions

1. Shuck and Boil Corn

   Remove husks and silk from the corn ears. Bring a large pot of salted water to a boil, add the corn and cook 4‑5 minutes until kernels are plump and bright.

   Time: PT10M

2. Fire‑Roast the Corn

   Using a grill or a hot cast‑iron skillet, place the boiled corn directly over high heat. Turn frequently until the kernels are charred and smoky, about 5 minutes.

   Time: PT5M

3. Prepare Pickled Red Onion

   In a small saucepan combine rice wine vinegar, 2 cups water, 1 tbsp kosher salt, 1 tbsp sugar, lemon zest, sliced ginger, dried red chili, star anise, and peppercorns. Bring to a boil, then remove from heat. Add the diced red onion, stir, and let sit to cool for about 7 minutes.

   Time: PT12M

4. Make Miso Mayo

   In a mixing bowl whisk together shiro miso, doenjang, and mirin. Heat briefly in the saucepan until the mirin bubbles and the alcohol evaporates (about 1 minute). Transfer back to the bowl, add Japanese mayo and lime juice, then blend with a blender until smooth.

   Time: PT5M

5. Prepare Korean Tahini

   Mix Korean red chili flakes (gochugaru) with tahini in a small bowl until fully combined.

   Time: PT2M

6. Slice Fresh Basil

   Rinse basil leaves, pat dry, and slice into thin ribbons.

   Time: PT3M

7. Assemble the Corn

   In a large bowl combine the fire‑roasted corn kernels, pickled red onion (with some brine), miso mayo, and half of the sliced basil. Toss gently to coat.

   Time: PT5M

8. Bake with Cheese

   Spread the coated corn onto a baking sheet. Sprinkle shredded mozzarella evenly, then add grated parmesan on top. Bake in a preheated 500°F oven until the cheese is melted and lightly golden, about 7 minutes.

   Time: PT7M

   Temperature: 500°F

9. Finish and Serve

   Remove from oven, drizzle Korean tahini over the hot corn, garnish with the remaining basil ribbons and extra lime wedges. Serve immediately, either hot or let cool for a cold corn salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

5g