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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.

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A sheet pan of nachos topped with melted cheese, corn, sliced green onions, and seasonings on a marble surface.

The corn chips are perfect little vessels to scoop and hold the gooey cheesy corn.

Cheese corn nachos

Serves

Ingredients

400 g corn kernels (from 3 ears)
125 g vegan or regular mayonnaise
4 scallions, finely sliced
1 teaspoon gochugaru or ½ teaspoon red chili/pepper flakes
1 teaspoon sea salt
black pepper
170 g low-moisture mozzarella (use vegan if you like, I like Violife)
300 g corn chips

Instructions

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.

Tips and Variations

A few recipe notes:

- I’ve used fresh corn because it is abundant right now. Feel free to use canned or thawed frozen corn

- I usually make this with vegan mayonnaise (there are so many tasty brands now such as Follow Your Heart, Sir Kensington’s and Trader Joe’s) but any good quality mayonnaise will work here. If you have Kewpie, even better. If you’re in Australia, opt for ‘whole-egg mayonnaise’ such as S&W brand

- Add more or less gochugaru, according to your tastes

- I prefer low-moisture mozzarella for the best golden finish. If you don’t know this term, this refers to your standard grated mozzarella at your supermarket. As the name suggests, low moisture mozzarella is drier and slightly saltier, which means it melts and browns more evenly. However, fresh mozzarella works too, add a touch of salt when it comes out of the oven.

- 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.