Variation of Apple-Smoked 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.
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Ingredients
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Method
- 5 min
In a large mixing bowl, combine the drained sweet corn, shredded mozzarella cheese (reserving about 1/2 cup for topping), mayonnaise, granulated sugar, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Why it matters
Thorough mixing ensures an even distribution of flavors and a consistent texture in the final dish. Reserving some cheese allows for a beautiful, golden crust on top.
Common mistake
Not draining the corn properly, leading to a watery final product. Make sure canned corn is very well-drained, or thaw and pat dry frozen corn.
- 1 min
Lightly grease a 10-inch cast-iron skillet with the unsalted butter, ensuring the bottom and sides are coated.
Why it matters
Greasing prevents sticking and helps create a delicious, slightly crispy bottom crust.
Common mistake
Using a skillet that's too small, causing the mixture to overflow when bubbly, or too large, leading to a thin layer that dries out.
- 2 min
Pour the corn mixture into the prepared cast-iron skillet, spreading it out evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
Why it matters
Even distribution ensures the dish cooks uniformly, and the top layer of cheese creates that iconic bubbly, golden-brown crust.
Common mistake
Piling the cheese too high in the center, causing uneven melting and browning.
- 350°F15 min
Preheat your smoker or pellet grill to 350°F (175°C). Use a mild fruit wood like apple or cherry for a subtle smoky flavor that complements the sweetness of the corn.
Why it matters
Preheating is crucial for achieving the correct cook time and ensuring the smoker maintains a stable temperature when the food goes in, promoting even cooking and melting.
Common mistake
Putting the dish in before the smoker reaches target temperature, leading to a longer cook time and potential drying out of the corn.
- 350°F30 min
Carefully place the cast-iron skillet directly onto the smoker grates. Close the lid and smoke for 25-35 minutes, or until the cheese is melted, bubbly, and golden brown on top, with slight caramelization around the edges.
Why it matters
The smoker imparts a unique, subtle smoky depth that elevates this side dish beyond what an oven can achieve. Monitoring for visual cues like bubbling and browning ensures perfect texture.
Common mistake
Opening the smoker lid too frequently, causing temperature fluctuations and extending cook time. Trust the process and check only when necessary.
- 7 min
Once cooked, carefully remove the hot skillet from the smoker. Let the corn cheese rest for 5-10 minutes. If desired, garnish with thinly sliced green onions and an optional dash of sriracha or gochugaru.
Why it matters
Resting allows the molten cheese to set slightly, preventing it from being too runny and making it easier to serve. It also prevents burning your mouth on the initial bite.
Common mistake
Serving immediately without resting, leading to a messier dish and a higher risk of burns from the extremely hot cheese.
Serve Sunday's Smoked Korean Corn Cheese directly from the skillet while still hot and bubbly. It pairs perfectly with any grilled meat or as a stand-alone comfort food.
Why it matters
This dish is best enjoyed hot when the cheese is at its meltiest and the flavors are most vibrant. The cast iron retains heat, keeping it warm at the table.
Common mistake
Letting the dish cool too much before serving, which causes the cheese to harden and lose its signature gooey texture.
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