Here’s the corn side dish I served with Monday’s fried chicken. I rushed it a little and plated it right out of the oven so it looks loose. If you let it set a little to cool some it stays really nicely together. I like the sweetness paired with a hint of spice. It was a nicely balanced dish.
Korean Cheese Corn
(Adapted from Damn Delicious)
4 ears corn, shucked (about 3 cups)
½ cup mayonnaise
2 teaspoons Sriracha, or more, to taste
1 ½ teaspoons sugar
Kosher salt and freshly ground black pepper, to taste
8 ounces whole milk mozzarella, shredded and divided
2 green onions, thinly sliced
Preheat the oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
Place into the oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
Serve immediately, garnished with green onions, if desired.
