Cycle 13 – Item 50
24 (Thu) February 2022
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Corn Cheese is a Korean dish. Canned sweet corn, initially sautéed in butter with minced onions and other vegetables, then topped with cheese – typically mozzarella – and broiled/baked/roasted until the cheese is melted. Not a traditional dish, likely a derivation of Japanese corn itame (see generally 6.361 Corn Butter Itame). Found as a side dish in Korean-style Japanese restaurants, or as an anju in Korean beer pubs.
My family loves corn cheese. Whenever it’s served as part of a full-course spread (see for example 12.176 Chamchi Special), they inevitably request additional servings.
Not a fan myself. I can’t recall the last time that I tried it.
I encountered a recipe for the dish on Maangchi’s website and gave it a shot.
Actually, I disregarded most of the recipe (e.g., squeezing the moisture out of the corn through a cheese cloth isn’t really necessary, also salting the vegetables to draw out the water, so long as everything is sautéed enough to allow the moisture to evaporate). However, I did learn the point of adding mayonnaise to the mix, after the sauté and before the broil, which provides the dish with a critical internal creaminess.
The family was very happy with the outcome.
(See also GLOBAL FOOD GLOSSARY)