Korean Corn Cheese
Ingredients
- 2 tablespoons (30 ml) water
- 2 teaspoons (5 g) Chinese mustard powder
- 6 tablespoons (3 ounces; 85 g) unsalted butter
- 2 tablespoons (30 g) doenjang
- 1 large yellow onion (about 10 ounces; 285 g), finely chopped
- 6 ears fresh corn, shucked, kernels removed (about 6 cups; 800 g corn kernels; see note)
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 6 ounces (170 g) low-moisture mozzarella, shredded
- 2 medium scallions (30 g), thinly sliced
- 1/4 tsp sea salt
Instructions
- 1
Adjust oven rack to 6 inches below broiler element and preheat broiler on high. In a small bowl, stir together water and mustard powder to form a smooth, loose sauce that lightly coats the back of a spoon. Set aside.
- 2
In a 12-inch cast iron skillet, melt butter over medium heat. Add doenjang and onion and cook, stirring occasionally, until onion is softened and translucent, 5 to 6 minutes.
- 3
Add corn and salt and cook, stirring occasionally, until corn is tender and liquid released from onion and corn has mostly evaporated, 6 to 8 minutes.
- 4
Sprinkle shredded mozzarella evenly over corn. Transfer skillet to oven, and broil until cheese is fully melted and lightly browned in spots, about 2 minutes. Transfer skillet to a heatproof surface. Drizzle mustard sauce over top, sprinkle with scallions and sea salt (if using), and serve immediately.
