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Korean Cheesy Corn Dip

Plan on entertaining during the Memorial Day weekend? We’ve got a scrumptious snack or appetizer dish that is sure to “wow” your guests. It’s Korean Cheesy Corn Dip, and the recipe is provided by Dr. Kyle Hunt and his wife Greta. If you know anything about Dr. Kyle, you know he loves to cook! He says he and Greta “love to make this dish for family and friends. Sometimes we will bake it on the smoker – it’s always a big hit. Perfect for summer!”

It’s a great dip for chips, vegies or crusty bread.

Enjoy!

Korean Cheesy Corn Dip

Ingredients

4 ears corn, shucked and grilled till charred (about 3 cups)

½ cup mayonnaise

2 teaspoons Sriracha, or more, to taste

1 ½ teaspoons sugar

Kosher salt and freshly ground black pepper, to taste

8 ounces whole milk mozzarella, shredded and divided

2 jalapenos, minced (with seeds for more spice)

2 green onions, thinly sliced

Directions

1. Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.

2.In a large bowl, combine corn, jalapenos, mayonnaise, Sriracha, sugar, ¾ teaspoon salt and ¼ teaspoon pepper. Stir in 4 ounces of mozzarella (about half)

3.Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella

4.Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.

5.Serve immediately, garnished with green onions.

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