1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after ma…

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.

I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk.

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato from Minimalist Baker →

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When I was in college my ‘go to’ quick meal always seemed to be chow mein. It wasn’t necessarily the healthiest option, but it always hit the spot and was so good! It wasn’t until a few years ago that I actually tried making this dish at…
CLICK HERE FOR THE RECIPE
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Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.

It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour. 

We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals.

Gut-Calming Vegetable Broth (+ Miso Tonic) from Minimalist Baker →

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CLICK HERE FOR THE RECIPE
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Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…

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With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.

Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!

This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.

Raw Rainbow Veggie Noodle Salad with Peanut Dressing from Minimalist Baker →

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PotstickersSince I was really young, Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours and served them in a soup. Our Potsticker recipe today is a panfried v…

Potstickers
Since I was really young, Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours and served them in a soup. Our Potsticker recipe today is a panfried version and…
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1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!
About Green Curry
Green curry is a popular Thai dish believed to have or…

1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!

About Green Curry

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). It’s made with green curry paste, coconut milk, veggies, and meat and/or seafood.

The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, kaffir limes, and cumin seeds (source).

1-Pot Vegetable Green Curry from Minimalist Baker →

Korean Corn Cheese

I love corn so much, so I get really excited when summer rolls around and there’s so much fresh corn in the markets! One of my favorite things to make with corn is this Korean Corn Cheese. It’s so incredibly delicious. It’s really simple to make, only uses a handful of basic ingredients and whips up in under 20 minutes! This dish is the perfect amount of sweet, salty, creamy and gooey! It makes for…

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The post Korean Corn Cheese appeared first on Spoon Fork Bacon.

Korean Corn Cheese in a skillet with tortilla chips.

I love corn so much, so I get really excited when summer rolls around and there’s so much fresh corn in the markets! One of my favorite things to make with corn is this Korean Corn Cheese. It’s so incredibly delicious.

It’s really simple to make, only uses a handful of basic ingredients and whips up in under 20 minutes! This dish is the perfect amount of sweet, salty, creamy and gooey! It makes for a really tasty side dish, or you can enjoy it like an appetizer with chips, like we have today. 

Ingredients for Korean Corn Cheese overhead.

How to Make Korean Corn Cheese

  1. Preheat the oven to 400˚F.
  2. Combine all the ingredients into a mixing bowl and stir together. Season with salt and pepper and give it one more good stir.
  3. Pour mixture into a lightly greased baking dish.
  4. Bake corn cheese for 10 minutes to melt the cheese and heat through.
  5. Transfer the dish into the broiler and broil for about 2 minutes to make it bubbly and brown on top.
  6. THAT’S IT! You can now serve the delicious Korean corn cheese to some happy people!
Korean Corn Cheese ingredients in a bowl ready to mixed.
Combine all ingredients in mixing bowl.
Korean Corn Cheese ingredients in a bowl completely mixed ready to be added to a skillet.
Stir together until fully combined.
Korean Corn Cheese fresh out of the oven in a skillet overhead so you can see the crust on top.
Pour ingredients into a skillet and bake until bubbling.

FAQs

What is Korean Corn Cheese?

It’s a simple and delicious side dish most commonly served and eaten with Korean BBQ. At restaurants it’s often made in an insert around the grill right at the table, or brought to the table in a sizzling, bubbling, hot dish. This dish also makes a great dip to be served with tortilla chips or toasted bread.

Do you have to use fresh corn?

No! You can use canned corn or frozen corn. If using canned corn, thoroughly drain kernels from 1 (15 ounce) can and make sure to omit the 1 1/2 teaspoon of sugar as canned corn sits in a naturally sweet brine.

If using frozen corn (about 1 1/3 cups), thaw completely and drain any excess water before continuing to make the recipe as instructed.

Why add sugar?

A small amount of sugar is added to further bring out the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.

Can you make this dish ahead of time?

Yes! This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.

Can this recipe be frozen?

Yes! This dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.

Korean Corn Cheese recipe overhead shown with tortilla chips.

Variations

  • Frozen or canned corn can replace the fresh corn, so you can enjoy this dish all year round.
  • 3 tablespoons thinly sliced chives can be used instead of green onions.
  • Although the flavor will slightly change, you can omit the sugar and still have a delicious corn cheese dish!

This Korean Corn Cheese is one of my favorite simple summer side dishes to make. I love that it’s so simple and takes less then 20 minutes to make! While it’s traditionally made to be eaten with Korean BBQ, it’s really wonderful with other BBQ recipes as well like our Honey Hoisin Baby Back Ribs, our Mango-Habanero Glazed Spare Ribs or even our Grilled Tri-Tip Sandwiches. Enjoy!

Korean Corn Cheese shot into with a scoop out with cheese pulls.
Korean Cheese Corn recipe in a skillet with tortilla chips.
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Korean Corn Cheese

A simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
Course Appetizer, Side Dish
Cuisine korean
Diet Vegetarian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 331kcal

Ingredients

  • 2 ears fresh sweet corn kernels kernels removed and cobbs discarded
  • 1/2 cup mayonnaise
  • 4 ounces shredded mozzarella
  • 1 1/2 teaspoons sugar
  • 2 green onions, thinly sliced
  • salt and pepper to taste

Instructions

  • Preheat oven to 400˚F.
  • Combine all ingredients into a mixing bowl and stir together.
  • Pour mixture into a lightly greased baking dish.
  • Bake for 10 minutes or until mixture melts and bubbles.
  • Transfer dish to broiler and broil for 2 minutes or until top is browned.
  • Serve immediately.

Notes

  • To make ahead: Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.
  • To freeze ahead: Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.
Variations:
  • Frozen or canned corn can replace the fresh corn, so you can enjoy this dish all
    year round.
  • 3 tablespoons thinly sliced chives can be used instead of green onions.
  • Although the flavor will slightly change, you can omit the sugar and still have a delicious corn cheese dish!

Nutrition

Calories: 331kcal | Carbohydrates: 13g | Protein: 8g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 357mg | Potassium: 147mg | Fiber: 1g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg

The post Korean Corn Cheese appeared first on Spoon Fork Bacon.

Garlic Noodles Recipe

Garlic Noodles RecipeOur quick and easy Garlic Noodles recipe is one of my and my family’s absolute favorite recipes on the entire blog! It only requires a few ingredients, comes together in less than 20 minutes and is just so good! The fish …

Our quick and easy Garlic Noodles recipe is one of my and my family’s absolute favorite recipes on the entire blog! It only requires a few ingredients, comes together in less than 20 minutes and is just so good! The fish sauce might not appeal to everyone,…
CLICK HERE FOR THE RECIPE
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