Note: The Spiced Chickpea teamed up with Philips Home Living for this sponsored recipe.
Korean (Cheese) Corn
Ingredients
- 280 gr canned corn drained
- 3 tbsp mayonnaise I used Hellmann’s
- 1 tsp sugar
- 1 tsp Buldak Sauce optional
- 1 garlic clove minced
- 1 cup shredded Mozzarella cheese + ½ cup extra for the top
- 2 green onions (the white ends, finely chopped)
- 1 tbsp butter
For garnish
- extra spring onions (finely sliced) finely sliced
- black sesame seeds
- red chili flakes / red pepper corns
Instructions
- Preheat your oven or Airfryer on 180 C / 356 F. Then mix all the ingredients (except for the ½ cup extra cheese and butter) in a bowl.
- Place the mixture in an ovenproof dish and finally layer it with the butter and cheese.
- Bake the cheesy corn in a preheated oven / Airfryer on 180 C / 356 F for 7 min.
- Garnish with some extra spring onions, black sesame seeds and chili flakes and serve over spicy Instant noodles, with tortilla chips, over a hotdog or my Mini Scones w/ Gochujang, Sun-Dried Tomatoes & Mozzarella!TIPS:- Add a mixture of Cheddar and Mozzarella cheese.- Swap the Buldak Sauce with Sriracha or Ketchup.- You can veganize this dish but then you have to use a plant based mayo and cheese.If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you've made.