Recipe: Corn Cheese With Mandu
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Corn-based snacks/drunchie foods are some of my absolute favorite indulgences ever. So when I go to a Korean bar or KBBQ place, I am always in search of the corn cheese. There used to be a Korean snack/karaoke place here in San Francisco that would give you corn cheese FOR FREE as a sort of appetizer before the banchans, and ever since it closed there has been a dark void in my heart. It really never occurred to me until pantry recipes came in vogue with the pandemic lockdown, and I was keeping more cans of corn around than per usual, that I could make my beloved corn cheese at home. After all, it is literally just corn + cheese.
Or is it???
Yes, I found that you really can just make corn cheese with canned corn and melted cheese. BUT you can also elevate it to the next level of awesomeness with really not that much additional trouble at all by adding some elote-inspired seasonings and garnishes. And then at that point, you may as well add some juicy dumplings so you can justify eating corn cheese as a full on meal. After all, you only live once. I recommend serving this incredible masterpiece on some sort of tabletop burner if you have one, to keep the corn cheese melty and dippable while you indulge.
How to Make Easy Corn Cheese with Mandu
Ingredients
8 Bibigo Beef and Vegetable Mandu
Cooking oil, for frying
1 cup canned corn, drained
6 oz mozzarella cheese, freshly grated*
2 oz cream cheese, softened
Toppings
Gochugaru, finely ground
Cilantro, chopped
Cotija cheese, crumbled
Mayonnaise
* Pre-grated mozzarella contains stabilizers that keep the cheese from clumping together, and also keep them from melting smoothly. It is worth the effort to grate it yourself!
Procedure
Fill a heavy medium pot with enough oil to submerge the mandu. Heat the oil and deep fry the mandu, working in batches if necessary. Allow excess oil to drain on paper towels.
Mix together canned corn, mozzarella, and cream cheese. Spread mixture in even layer in a cast iron skillet. Heat on medium until the cheese is completely melted, about 5–6 minutes. If desired, place under broiler for an additional 3 minutes or until the surface starts to develop golden brown spots.
Arrange prepared mandu on top of corn cheese. Top with gochugaru, cilantro, cotija, and mayo as desired. Serve immediately.
Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!