Made in lower than 30 min with recent corn, mayo, Sriracha, and mozzarella. So tacky, so creamy, and simply so darn good!
Originating as a well-liked Korean-American appetizer/facet dish, that is the place it’s at. Completely golden brown, ooey gooey cheese corn served on a piping sizzling forged iron skillet. It’s merely…good.
Recent corn is advisable when out there however you can even substitute canned corn (so you’ll be able to take pleasure in this with none limitations all 12 months lengthy). You can even add as little or as a lot Sriracha as most popular. Simply be sure you serve with tortilla chips or crostini for optimum dipping.
- 4 ears corn, shucked (about 3 cups)
- ½ cup mayonnaise
- 2 teaspoons Sriracha, or extra, to style
- 1 ½ teaspoons sugar
- Kosher salt and freshly floor black pepper, to style
- 8 ounces complete milk mozzarella, shredded and divided
- 2 inexperienced onions, thinly sliced
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Preheat oven to 400 levels F. Calmly oil an oven-proof skillet or coat with nonstick spray.
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In a big bowl, mix corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
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Unfold corn combination into the ready skillet; sprinkle with remaining mozzarella.
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Place into oven and bake till bubbly, about quarter-hour. Then broil for 2-3 minutes, or till golden brown.
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Serve instantly, garnished with inexperienced onions, if desired.
