Classic Corn Cheese
One of my all time favorite Korean side dishes is corn cheese. It’s so funny because it really is just corn and mozzarella cheese melted together on a hot sizzling plate. The dish is so simple yet it seems to excite and satisfy anyone who tries it. It’s sweet, savory, cheesy, and creamy, so it’s understandable why it’s such an all around hit. I decided to merge my love for corn cheese and hot dips to create this Kimchi Corn Cheese Dip. This recipe elevates the traditional corn cheese dish by adding in more classic, Korean favorites like kimchi and gochujang and baking it until melted and bubbly.
Combining the Classics
Because corn cheese is so simple, I wanted to ensure that this Kimchi Corn Cheese Dip was also a quick yet elevated dish to make.
Starting in a pan, cook the bacon until browned and crispy. Remove the bacon from the pan and set it aside to cool. Once the bacon is cool enough to touch, roughly chop it into small pieces.
Then in a large bowl, combine the softened cream cheese, mayo, and gochujang. Gochujang is a red pepper paste that’s commonly used in Korean dishes. It adds a kick of heat and plays into the sweet and savory flavor profile we’re building in this dip. Mix the ingredients together then we’re ready for the mix-ins!
Add in the corn, kimchi, green onion, chopped bacon, cheddar, smoked gouda, a portion of the mozzarella, salt, and pepper. Kimchi is another classic Korean ingredient that I love using in recipes. It’s fermented cabbage that adds a great depth of flavor with its tanginess, acidity, and spice. Traditionally, corn cheese is made with mozzarella. Mozzarella is great for melting, which gives us that stretchy cheese pull we love. In addition to the mozzarella, I wanted to add cheddar cheese and smoked gouda. The cheddar cheese adds that sharp, tangy flavor and the smoky flavor from the smoked gouda pairs perfectly with the spice from the kimchi and gochujang. These small additions give this Kimchi Corn Cheese Dip a little more depth!
Hot and Honeyed
Spread the mixture into a cast iron skillet and bake the dip until the cheese is melted, hot, and bubbly. Finish it off under the broiler to get that golden brown color, and you’re ready to serve!
Sprinkle sliced green onions on top, and just you wait, we’re not done just yet! The dip is, essentially, ready to serve. However, if you’re a sweet, spicy, and savory lover like me, finish it with a drizzle of honey on top. The extra drip of sweetness perfectly balances the spice and saltiness and enhances the natural sweetness of the corn. This Kimchi Corn Cheese Dip is one of those dishes that hits every flavor profile. We have the sweetness from the corn and honey, creaminess from the cream cheese and mayo, saltiness from the cheeses and bacon, tanginess from the kimchi, and spice from the gochujang. As someone who loves combining contrasting flavors, this satisfies all of my cravings!
Altogether this makes for a sweet, savory, spicy, and smoky dip that’ll have everyone addicted. This Kimchi Corn Cheese Dip proudly stands right up against all the classic dips — like Spinach and Artichoke Dip or Buffalo Chicken Dip. Let me know if you’ve tried corn cheese before and what you think of this Kimchi Corn Cheese Dip in the comments!
Kimchi Corn Cheese Dip
Ingredients
- 6 Strips Bacon
- 1 cup (8 oz.) Cream Cheese (at room temperature)
- ½ cup Mayo
- 2 Tbsp Gochujang
- 30 oz. Frozen or Canned Corn (thawed and drained)
- 1 cup Chopped Kimchi
- 3 Green Onions (sliced)
- 1 cup Grated Cheddar Cheese
- ½ cup Grated Smoked Gouda Cheese
- 2 ½ cups Grated Mozzarella Cheese
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
- Additional Sliced Green Onions (for garnish)
- Honey for Drizzling on Top (optional)
Instructions
- Preheat the oven to 350℉.
- Heat a pan over medium high heat. Add the bacon to the pan and fry for 2-4 minutes on each side until browned and crispy. Remove it from the pan and transfer to a plate lined with paper towels to drain and cool. When the bacon has cooled enough to touch, roughly chop it into pieces.
- In a large bowl, add in the cream cheese, mayo, and gochujang. Mix until the ingredients are well combined. Add in the corn, kimchi, green onion, chopped bacon, cheddar cheese, smoked gouda, 1½ cups of the mozzarella, kosher salt and pepper. Gently mix the ingredients together until everything is evenly combined.
- Spread the mixture into a 10 inch cast iron pan. Sprinkle the remaining mozzarella cheese over top. Bake the dip for 30 minutes until the cheese is melted and bubbly. Broil for an additional 2-3 minutes until golden brown on top.
- Garnish with sliced green onions. If you want a sweet and savory take, drizzle honey on top and serve. Enjoy!
