| |
Sides | |
| 2 tablespoons (28 grams) unsalted butter 2 small red bell peppers, finely chopped 6 scallions, chopped, white and green parts separated 6 to 8 large ears sweet corn, kernels removed from the cob (about 2 heaping cups) 2 teaspoons kosher salt 2 teaspoons granulated sugar Big pinch gochugaru, plus more for sprinkling (you can substitute combination of crushed red pepper flakes and sweet paprika) 1 cup (208 grams) mayonnaise 2 cups (8 ounces) shredded low-moisture whole-milk mozzarella | |
| Position an oven rack directly under the broiler and preheat the broiler. Melt the butter in a large cast-iron skillet over medium heat. Add the bell pepper and cook until it begins to soften, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Stir in the corn and season with the salt, sugar and gochugaru. Increase the heat to medium-high and cook, stirring occasionally, until the corn is crisp-tender and the juices from the corn have evaporated, 2 to 3 minutes. Stir in the mayonnaise and spread the mixture in an even layer. Sprinkle evenly with the cheese. Broil until the cheese is browned, melted and bubbly, about 2 minutes. (Check often as broilers vary.) Garnish with gochugaru and the scallion greens and serve immediately. Corn cheese is best eaten as soon as it is made. | |
Unrated | |
Sort