Corn Cheese

a Korean drinking snack that hits on the day after

The first time I had Corn Cheese was in a Korean BBQ joint in LA at about 2am, and in that moment it was the greatest invention on earth. Since then I have brought it to many a “day after” kind of party, and although it looks a little odd on the potluck table, it is always the first to go. I always find one person hovered over it with that look on their face of “what is this? I can’t stop eating it.”

So lets make some Corn Cheese.

EQUIPMENT

I use my small cast iron since I can throw it into the over as well. Any 6-8’ pan that can go into the oven

*preheat oven to BROILER HIGH

INGREDIENTS

• 16 oz frozen corn

• 6 pieces of bacon

• 1/2 cup mayonnaise

• 1/2 cup shredded mozzarella

• 1/4 cup of white miso

• 2 green onions, minced

• salt and pepper to taste

PROCESS

• cut bacon into small pieces and render in your pan

• once bacon is crisp, remove and place on paper towels

• add corn to the pan and saute on medium heat until soft

• add all other ingredients (including cooked bacon) and combine until mixed well - hold a little mozz to add to the top

• place under the broiler until bubbling and browning on top (keep a close eye, this part moves fast)

• remove from the oven, add green onion to the top (I use a Japanese seaweed called AO NORI)

• serve with anything from crackers to bread to vegetables (I eat it with a spoon)