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

Ingredient Substitutions

• Instead of Sweet Corn Kernels: Canned sweet corn, Frozen corn kernels
• Instead of Red Sweet Pepper: Red bell pepper, Paprika for color
• Instead of Shallot: Yellow onion (smaller amount), Leeks
• Instead of Unsalted Butter: Margarine, Olive oil (use less)
• Instead of Black Garlic Salt: Regular kosher salt, Garlic powder + salt
• Instead of Mayonnaise: Greek yogurt (for lighter), Sour cream
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Sriracha: Gochujang (less sweet), Hot sauce
• Instead of Low‑Moisture Mozzarella Cheese: Cheddar, Provolone
• Instead of Green Onions: Chives, Scallions

Equipment Needed

• Pellet Grill with Wood‑Fired Oven Attachment
• 8‑Inch Cast‑Iron Skillet
• Cutting Board
• Chef’s Knife
• Small Mixing Bowl
• Spatula or Wooden Spoon
• Tongs
• Aluminum Foil (optional) (optional)

Critical Steps — Do Not Skip

• Char the corn and vegetables on high heat to develop flavor
• Spread mozzarella to the edges for a crispy cheese crust
• Bake until the cheese is golden‑brown but not burnt

Chef Tips from the Video

• For extra smoky flavor, use a hickory or apple wood pellet in the grill.
• If you like extra crunch, sprinkle a thin layer of panko breadcrumbs on top before baking.
• A dash of smoked paprika in the mayo adds depth without extra heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet or oven.

Freezer: Not recommended – cheese texture changes when frozen.

Room temperature: Can sit at room temperature for up to 30 minutes after cooking, but should be served hot.

Make-Ahead Tips

• Prepare the corn‑mayo mixture up to step 6 and refrigerate for up to 24 hours; add cheese and bake just before serving.
• Pre‑chop the peppers and shallot and store in an airtight container.

Frequently Asked Questions