Kimchi Corn Cheese Dip
A twist on the traditional Korean corn cheese dish. Sweet corn baked with kimchi, bacon, green onion, cream cheese, gochujang, smoked gouda, cheddar and mozzarella to make a creamy, cheesy, and spicy dip!
Servings 8 people
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!