Korean Corn Cheese - Perfect For Sharing Or As A Side Dish

Ingredients

• 2 cups Sweet Corn Kernels (Fresh kernels, about 2 ears of corn; can use canned (1.5 cups per can))
• 1/4 cup Red Sweet Pepper (Finely diced)
• 1/4 cup Shallot (Finely diced)
• 1 tablespoon Unsalted Butter (Cut into small pieces)
• 1/4 teaspoon Black Garlic Salt (Jacobsen brand; adds garlicky umami)
• 1/4 cup Mayonnaise (Cupid brand or any full‑fat mayo)
• 1 teaspoon Granulated Sugar (Balances acidity; optional with fresh corn)
• 2 teaspoons Sriracha (Optional for heat)
• 1 cup Low‑Moisture Mozzarella Cheese (Shredded; melts and browns well)
• 2 tablespoons Green Onions (Thinly sliced for garnish)

Instructions

1. Preheat Grill and Oven Attachment

   Set the pellet grill to 600°F and attach the wood‑fired oven attachment. Let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 600°F

2. Char Corn, Pepper, and Shallot

   Place the fresh corn cobs, diced red pepper, and diced shallot directly on the grill grates. Turn occasionally for even browning, cooking for about 5 minutes until you see good color and a light char.

   Time: PT5M

   Temperature: 600°F

3. Prepare Corn Kernels

   Remove the corn cobs from the grill and, using a sharp knife, slice the kernels off the cob into a bowl. You should have roughly 2 cups of kernels.

   Time: PT5M

4. Preheat Skillet

   Place the 8‑inch skillet on the grill and lower the temperature to 475°F. Allow the skillet to heat for 2 minutes.

   Time: PT2M

   Temperature: 475°F

5. Sauté Pepper and Shallot

   Add 1 tablespoon butter to the skillet, then toss in the charred red pepper and shallot. Sprinkle 1/4 teaspoon black garlic salt and sauté for about 3 minutes, just until the vegetables soften but retain some bite.

   Time: PT3M

   Temperature: 475°F

6. Combine Corn and Sauce

   Stir in the corn kernels, 1/4 cup mayonnaise, 1 teaspoon sugar, and optional 2 teaspoons sriracha. Mix until the corn is evenly coated.

   Time: PT2M

   Temperature: 475°F

7. Add Mozzarella

   Evenly sprinkle 1 cup shredded low‑moisture mozzarella over the corn mixture, spreading it to the edges of the skillet for a crispy rim.

   Time: PT1M

   Temperature: 475°F

8. Bake Until Golden

   Place the skillet back into the wood‑fired oven attachment and bake for about 8 minutes, or until the cheese is bubbling and the edges are golden‑brown.

   Time: PT8M

   Temperature: 475°F

9. Garnish and Serve

   Remove the skillet from the grill, sprinkle sliced green onions over the top, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g