It's a skillet of corn topped with a molten blanket of cheese! Need we say more?
The savory funk of doenjang and sharp bite of hot mustard balance the sweetness of corn and richness of melted mozzarella.
This dish can be made with any kind of sweet corn: fresh off the cob when it’s in season, canned, or frozen. Corn cheese is a near perfect example of anju, the genre of Korean food that's meant to be served along with alcohol.
Putting the dish together is pretty simple: I start off by cooking the doenjang, butter, and some finely chopped onion together until the onion is tender and the doenjang is caramelized, after which I fold in the fresh corn kernels, heating them just until they're tender. From there, it's just a matter of topping the corn with cheese and sliding it under the broiler and then drizzling hot mustard over the bubbly, golden brown top.
If there is a rule for corn cheese, it's that it has to be served hot—you want the cheese to be gooey and stretchable—so it's best to prepare everything up to the broiling step ahead of time. That way, when everyone has a cold drink in their hand and the other dishes hit the table—a hot plate of
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