Korean Corn Cheese #ImprovCookingChallenge

 This is a perfect way to use that end of the season corn.  It is delicious as an appetizer with corn chips and could also be served as a vegetable side.  However you decide to serve it up, your family and friends will love it.

Welcome to the Improv Cooking Challenge.......

Our host, Nichole of Cookaholic Wife invites us to join her each month in a cooking challenge.  She gives us two ingredients and sets us free to create the best dish we can. This month's ingredients were Cheese and Corn.

Let's see what everyone has cooked up for us today......

September Improv Cooking Challenge

Corn and Cheese
• Colombian Mazorca Desgranada by Pandemonium Noshery
• Cheesy Slow Cooked Corn and Mixed Vegetables by Making Miracles
• Chili Macaroni and Cheddar Bake by Palatable Pastime
• Savory Corn Cheesecake by Sid's Sea Palm Cooking
• Baked Corn Cheese Sandwich by Sneha's Recipe
• Corn Macaroni and Cheese Casserole by Cookaholic Wife
• Korean Corn Cheese by A Day in the Life on the Farm

I almost didn't make it to this party this month.  Life is still pretty crazy around here but quieting down a little now that Frank is in less pain and able to move around and do more for himself. 

We had family dinner on Saturday.  I threw steaks on the grill and our daughter picked up some corn on the cob to have with them.  

On Sunday our friends, Kim and Kurt, came over for dinner.  Kurt had caught a 23 lb. salmon in Lake Michigan and brought some of it over to cook up for us.  I wanted to serve up a snack with cocktails before dinner.  I had some leftover corn and remembered that this challenge was coming up quickly.

I did a quick google search for corn and cheese recipes and found this Korean Corn Cheese over at Spoon Fork Bacon.  It was quick, easy and I had all the ingredients on hand.  I put it in the oven just before our guests arrived.  By the time we poured cocktails it was ready to come out and be served.  It is absolutely deeeeeeelicious!!

I made some very slight adaptations.  First I used kernels from 3 ear of corn because I wanted to use up all the leftovers.  I used Miracle Whip instead of Mayo because that is my preference.  My scallions were tiny little things so I used 6 of them.

I will be making this again before corn season is over and beyond because the original recipe said that it tastes just as good if you use 1 1/3 c. frozen corn, thawed and drained or 1 (15 oz) can of corn, drained and with the sugar omitted.

You can also make this up and freeze it for use during the off season.  Just thaw and bring to room temperature before baking.

 

Appetizers, Corn, Cheese,

Appetizer, Vegetable Side

Korean

Yield: 4 servings

Author: Wendy Klik

Print

Korean Corn Cheese

This is a perfect way to use that end of the season corn. It is delicious as an appetizer with corn chips and could also be served as a vegetable side. However you decide to serve it up, your family and friends will love it.

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients:

• Kernels from 3 ears of leftover corn
• 1/2 c. Miracle Whip
• 1/2 c. shredded Mozzarella cheese
• 1 t. sugar
• 6 small scallions, white and light green sections, thinly sliced
• salt and pepper, to taste

Instructions:

1. Combine all ingredients and place into a baking dish that has been treated with cooking spray.
2. Bake in a preheated 400* oven for 10 minutes, until melted and bubbly.  
3. Place under the broiler for 2 minutes until cheese is slightly browned.
4. Serve immediately with corn chips or crackers.

Notes:

Adapted from a recipe found at Spoon Fork Bacon.

Calories

123.44

Fat (grams)

3.90

Sat. Fat (grams)

1.54

Carbs (grams)

19.98

Fiber (grams)

2.25

Net carbs

17.73

Sugar (grams)

7.46

Protein (grams)

4.78

Sodium (milligrams)

401.15

Cholesterol (grams)

9.87

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