Cheese corn nachos
Cheese corn nachos
Korean cheese corn is an example of anju, a term which describes foods served with alcohol. The dish is traditionally made with canned corn mixed with mayonnaise and cheese; some recipes will include mix-ins such as peppers (capsicums), dried herbs and a touch of sugar. The dish is then baked until the cheese becomes molten and oozy.
For my recipe, I’ve taken the concept of cheese corn and married it with nachos. The corn chips are perfect little vessels to scoop and hold the gooey cheesy corn.
Use fresh, frozen or canned corn. I usually make this with vegan mayonnaise but any good quality mayonnaise will work here. If you have Kewpie, even better. Add more or less gochugaru, according to your tastes. If you want to eat this the traditional way, without the corn chips and nachos treatment, simply place the corn mixture into a medium skillet or baking dish and back until golden and bubbly on top.
Serves 4 as a snack or more as a light meal
Ingredients
- 400g (14oz / 3 cups) corn kernels (from 3 ears)
- 125g (½ cup) vegan or regular mayonnaise
- 4 scallions, finely sliced
- 1 teaspoon gochugaru or ½ teaspoon red chili/pepper flakes
- 1 teaspoon sea salt
- black pepper
- 170g (6 oz / 1 ½ cups) low-moisture mozzarella (use vegan if you like, I like Violife)
- 300g (10oz) corn chips
Preheat oven to 200˚C / 400˚F.
In a large bowl, add the corn, mayonnaise, half of the scallions, gochugaru or chili/pepper flakes, sea salt and a big pinch of black pepper. Stir until well combined.
On a sheet pan (baking sheet), add the corn chips, spreading them out into an even layer. Dollop the corn mixture evenly across the corn chips. Place into the oven and bake until the cheese is melted and turning golden, about 10-12 minutes.
Remove from the oven and top with remaining scallions. Serve immediately.