Pecan-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.
Ingredients
- 20 ozFrozen sweet corn kernels— Thawed
- 0.5 cupMayonnaise— Full fat for best results
- 8 ozMozzarella cheese— Shredded, low-moisture part-skim
- 1 tbspGranulated sugar— Adjust to your sweetness preference
- 0.5 tspSalt— Kosher or sea salt
- 0.3 tspBlack pepper— Freshly ground
- 2 stalksGreen onions— Thinly sliced, for garnish
- 1 tbspUnsalted butter— For greasing skillet
Method
1.Prepare the Corn Mixture
10 minIn a large mixing bowl, combine the thawed sweet corn kernels, mayonnaise, half of the shredded mozzarella cheese, granulated sugar, salt, and black pepper. Stir everything together until well combined. The mixture should be creamy and evenly coated.
Why it matters
Thorough mixing ensures that every bite of corn cheese has the perfect balance of sweet, savory, and creamy flavors. Thawing the corn prevents excess water from pooling.
Common mistake
Not thawing the corn, which can lead to a watery final product. Don't add all the cheese yet, as the rest is for the topping.
2.Prepare Smoker and Skillet
350°F15 minPreheat your smoker or pellet grill to 350°F (175°C). Use fruit wood pellets (like apple or cherry) for a mild, complementary smoke flavor. While the smoker preheats, lightly butter a 10-inch cast-iron skillet or other oven-safe baking dish.
Why it matters
Reaching the target temperature before placing food ensures consistent cooking from the start. A cast iron skillet helps distribute heat evenly and provides a nice crust.
Common mistake
Placing food in a cold smoker; this extends cook time and can lead to over-smoked flavors. Forgetting to butter the skillet, which can cause sticking.
3.Transfer and Top
3 minPour the corn mixture into the buttered cast-iron skillet, spreading it evenly. Sprinkle the remaining half of the shredded mozzarella cheese generously over the top of the corn mixture.
Why it matters
Even distribution ensures uniform cooking and melty goodness. Layering cheese on top creates that signature bubbly, golden crust.
Common mistake
Piling the corn mixture too high, which can make it cook unevenly. Not reserving cheese for the top layer, missing out on the best part of the texture.
4.Smoke to Perfection
350°F30 minCarefully place the skillet directly onto the smoker grates. Close the lid and smoke for 30 minutes, or until the cheese is completely melted, bubbly, and golden brown on top, and the corn mixture is heated through.
Why it matters
The smoker imparts a subtle, delicious smoke flavor that elevates this dish beyond a conventional oven. Cooking until bubbly and golden ensures the cheese is perfectly melted and the flavors are melded.
Common mistake
Opening the smoker too frequently, which causes temperature fluctuations and extends cook time. Pulling it too early, resulting in un-melted cheese or underheated corn.
5.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. Garnish with thinly sliced green onions before serving.
Why it matters
Resting allows the molten cheese to set slightly, making it easier to scoop and preventing immediate burns from overly hot cheese. Green onions add a fresh, pungent counterpoint to the richness.
Common mistake
Serving immediately; the cheese is extremely hot and can cause burns. Forgetting the green onions, which provide a crucial pop of color and flavor.
6.Serve Hot
Serve the Smoked Korean Corn Cheese directly from the skillet while it's still warm and gooey. It's fantastic as a side dish for any grilled meat or as a standalone snack.
Why it matters
This dish is best enjoyed hot and fresh, when the cheese is at its most melty and the flavors are vibrant.
Common mistake
Letting it cool down too much before serving, which causes the cheese to firm up and lose its desirable gooey texture.
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