Kimchi Corn Cheese (Korean-Inspired!)
This Kimchi Corn Cheese or Kimcheese Corn as I like to call it is inspired by Korean Corn Cheese. This version of mine has chopped kimchi and gochujang for that added texture, tanginess, and spice. Overall this Kimchi Cheese Corn is packed with sweet, savoury, salty, tangy, and spicy notes! It’s delicious as a side dish, a snack or as something to enjoy when you’re drinking alcohol—like Korean anju or Filipino pulutan.
Ingredients
- 15 oz. can sweet corn kernels ((9 oz/260 g drained weight))
- 1/2 cup vegan kimchi
- 1 tbsp vegan butter
- 2 tsp minced garlic
- 1-2 tsp gochujang (, adjust according to desired spice)
- 1 tbsp sugar
- 1 tbsp vegan mayonnaise
- 1 cup vegan cheese (, I used daiya mozzarrella shreds)
- Sesame seeds
- Chopped spring onions or green onions
Instructions
- 1
Drain the liquid from the corn. Finely chop your kimchi.
- 2
Heat a small cast iron pan or skillet over medium. Once hot, add the vegan butter. Saute the garlic for 1-2 minutes until aromatic. Add on the chopped kimchi, gochujang (if using), and sugar. Mix well until the sugar has dissolved.
- 3
Add in the corn kernels and mayo. Mix well and sauté for 2-3 minutes.
- 4
Afterwards, add in the the cheese. You can mix some of the cheese with the corn and then leave some on top.
- 5
Cover your pan/skillet to allow the cheese to melt. Leave for 3-4 minutes or until completely melted.
- 6
Remove the cover and finish with sesame seeds and spring onions/green onions. Enjoy while hot!
Cook it from the original
This recipe comes from thefoodietakesflight.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thefoodietakesflight.com