Description
This spicy Korean corn cheese skillet dip is a creamy, cheesy, and slightly spicy appetizer. It’s perfect for scooping straight from the pan and is sure to be a hit at your next gathering.
Ingredients
Scale
- 1 (15 ounce) can sweet corn, drained
- 1/2 cup mayonnaise
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional toppings: chopped green onions, toasted sesame seeds
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the drained corn, mayonnaise, mozzarella cheese, cheddar cheese, gochujang, sugar, and garlic powder.
- Stir everything together until well combined and the corn is evenly coated.
- Season with salt and black pepper to your liking.
- Pour the mixture into a small oven-safe skillet or baking dish.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- If desired, garnish with chopped green onions and toasted sesame seeds before serving.
- Serve hot directly from the skillet.
Notes
- Adjust the amount of gochujang to control the spice level.
- You can use any combination of melting cheeses you prefer.
- This dip is best served immediately while hot and gooey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg