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Korean Corn Cheese Dip

  • Author: Meagan


Insanely addictive and loved by all!  This recipe is easily doubled (I recommend this for a crowd!), though if doubled, the outcome is a little saucier.  Borrowed from the Kitchn, we’ll likely dive into this several more times this summer – enjoy!



2 cans (341 mL/12 oz) kernel corn, well drained

1/4 c. + chopped, pickled jalapenos, also well drained

~300 g low moisture mozzarella cheese, shredded or torn into small pieces (about 2 1/2 cups)

1/2 c. chopped scallions or green onions (plus a couple of tablespoons extra for garnish)

2/3 c. mayonnaise AND 1 t. sugar

1/2 t. kosher salt AND freshly ground pepper

tortilla chips, crackers or baguette slices for serving


Preheat the oven to 425 and lightly spray a 9 x 13 casserole.  Add the corn, jalapenos, mozzarella, green onion, mayonnaise, sugar, salt and pepper to a large bowl and stir well to combine.  Scrape the whole mix into your prepared casserole and bake for about 20 minutes until lightly browned and bubbling.  Feel free to set it under the broiler for a quick minute if you’d like a crispier top.

Sprinkle with the remaining green onions and serve straight away with your favorite dippers!



From Meagan's Kitchen

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