My Take on Backyard Version of Smoked Korean Corn Cheese
The gooey, sweet-savory side that's a fixture at Korean BBQ joints — sweet corn baked with mozzarella, mayo, and a little sugar until bubbly and golden. Doing it in a cast-iron skillet in the smoker adds a smoky edge that takes it over the top.
Ingredients
- 20 ozFrozen sweet corn— thawed and drained well
- 0.5 cupMayonnaise
- 1 tbspSugar
- 0.3 tspSalt
- 0.1 tspBlack pepper— freshly ground
- 1.5 cupMozzarella cheese— shredded
- 2 stalksGreen onions— thinly sliced, for garnish
- 1 tbspButter— for greasing the skillet
Method
1.Pre-heat your smoker
350°F15 minTurn on your smoker to 350°F (175°C) and add your favorite fruit wood pellets. Allow it to come to temperature and produce clean smoke.
Why it matters
Proper pre-heating ensures your food cooks evenly and you get consistent smoke flavor from the start.
Common mistake
Adding food before the smoker is up to temp can lead to uneven cooking and a 'dirty' smoke flavor.
2.Mix the corn mixture
5 minIn a large bowl, combine the thawed and well-drained corn, mayonnaise, sugar, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
Why it matters
Draining the corn is crucial to prevent a watery final dish. Even mixing ensures every bite is flavorful.
Common mistake
Not draining the corn can lead to a soupy texture instead of gooey.
3.Prepare the skillet
2 minLightly grease a 10-inch cast iron skillet with butter. This prevents sticking and adds a bit of richness to the bottom crust.
Why it matters
A well-greased skillet ensures easy serving and contributes to a nicely browned, slightly crispy bottom layer.
Common mistake
Forgetting to grease the skillet will make serving difficult and potentially ruin the bottom crust.
4.Assemble in skillet
3 minPour the corn mixture into the greased cast iron skillet and spread it evenly. Top generously with the shredded mozzarella cheese.
Why it matters
Even layering ensures that the corn cooks uniformly and the cheese melts perfectly over the entire surface.
Common mistake
Uneven distribution of ingredients can lead to hot spots or areas that are not properly cheesy.
5.Smoke to perfection
350°F30 minCarefully place the skillet in the pre-heated smoker. Smoke for approximately 30 minutes, or until the cheese is bubbly, melted, and slightly golden brown on top.
Why it matters
Smoking at this temperature achieves both melting the cheese and infusing a subtle smoky flavor that elevates the dish.
Common mistake
Opening the smoker lid too frequently will cause temperature fluctuations and prolong cooking time.
6.Rest and garnish
5 minOnce the corn cheese is bubbly and golden, carefully remove the skillet from the smoker. Let it rest for 5 minutes before garnishing with sliced green onions.
Why it matters
Resting allows the molten cheese to set slightly, making it easier to serve without being too runny. Green onions add a fresh, pungent contrast.
Common mistake
Serving immediately can result in overly hot, stringy cheese that's hard to manage.
7.Serve hot
Serve the Smoked Korean Corn Cheese directly from the skillet while it's still warm and gooey. It's excellent as a side dish or even as a unique appetizer.
Why it matters
This dish is best enjoyed hot when the cheese is at peak gooeyness and the flavors are most vibrant.
Common mistake
Letting it cool too much will cause the cheese to firm up, diminishing the signature texture.
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