Corn Cakes

Corn CakesI love a really good corn cake. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd yes please. We made this Cheesy, Buttery Jalapeño Corn Cakes recipe for you because we want you t…

Corn Cakes
I love a really good corn cake. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd yes please. We made this Cheesy, Buttery Jalapeño Corn Cakes recipe for you because we want you to…
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Chicken Fried Potatoes

We love fried chicken, especially the crispy, salty skin. When I was in Nashville a few years ago my husband stopped at a small diner to grab a bite to eat and instead of French fries on the side of our burgers we were served these delicious discs of p…

We love fried chicken, especially the crispy, salty skin. When I was in Nashville a few years ago my husband stopped at a small diner to grab a bite to eat and instead of French fries on the side of our burgers we were served these delicious discs of potatoes that had an almost fried chicken coating on them. They were crispy, crunchy and salty on the outside, but soft and fluffy on the inside....

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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.

Summer Corn Salad Recipe

Summer Corn Salad RecipeI love summer, partially because fresh corn is in abundance, which is one of my favorite summer vegetables! This recipe for Summer Corn Halloumi and Browned Butter Salad is so simple, really delicious and only uses a handful of …

Summer Corn Salad Recipe
I love summer, partially because fresh corn is in abundance, which is one of my favorite summer vegetables! This recipe for Summer Corn Halloumi and Browned Butter Salad is so simple, really delicious and only uses a handful of ingredients! I seriously make this salad all summer…
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The Best Homemade Vodka Sauce recipe

This Pasta with Vodka Sauce recipe is the perfect dinner to throw together with minimal effort, while still being really delicious! It takes less than 30 minutes to whip up with just a handful of basic ingredients! What is pasta with vodka sauce? Pasta with vodka sauce is a simple Italian-American dish that consists of cooked pasta tossed together with a creamy tomato based sauce, also infused with a splash of vodka added to it….

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The post The Best Homemade Vodka Sauce recipe appeared first on Spoon Fork Bacon.

heaping bowl of finished rotini tossed in vodka sauce, topped with Parmesan and black pepper with fork off to side and small bowls of crushed red pepper flakes and more grated Parmesan

This Pasta with Vodka Sauce recipe is the perfect dinner to throw together with minimal effort, while still being really delicious! It takes less than 30 minutes to whip up with just a handful of basic ingredients!

What is pasta with vodka sauce?

Pasta with vodka sauce is a simple Italian-American dish that consists of cooked pasta tossed together with a creamy tomato based sauce, also infused with a splash of vodka added to it.

skillet with finished vodka sauce with wooden spoon resting in center
Why add vodka to vodka sauce?

People often wonder if the addition of vodka is necessary to add to vodka sauce, since only a small amount is used, and the answer is yes! Although only a small amount is added overall the vodka balances the tomatoes and cream out in the sauce. It creates a subtle peppery heat and herbaceous brightness to the sauce. Also, it wouldn’t really be considered vodka sauce without it!

close up of rotini tossed in vodka sauce
What kind of pasta should you use?

You can really use any type of pasta you want for this dish with great results. I like using a shaped pasta for this dish, specifically rotini, because I like how the small spirals pick up the sauce so well. If shaped pastas aren’t your favorite, I highly recommend fusilli col buco which is a great long strand pasta that also picks up the sauce really well!

skillet of rotini tossed in vodka sauce with wooden spoon nestled into pasta

How to make pasta with vodka sauce?

  1. First cook pasta in a large pot of well salted water to al dente doneness.
  2. Drain pasta, reserving some of the pasta water (for the sauce).
  3. Place a skillet over medium heat and sauté shallots and garlic in some oil.
  4. Add tomato paste and stir together.
  5. Deglaze pan with vodka and stir together for a few minutes.
  6. Stir in reserved pasta water and simmer sauce. Season with salt and pepper.
  7. Stir in cream and simmer for a few minutes.
  8. Stir in grated Parmesan and butter until sauce is smooth and slightly thickened.
  9. Add cooked pasta and toss together until well coated.
  10. Top with more Parmesan and serve!

close up of bowl of rotini in vodka sauce topped with grated parmesan, black pepper and crushed pepper flakes with fork nestled in side of bowl
Variations

  1. Spinach or kale can be added for a healthy dose of leafy greens.
  2. Shredded or chopped chicken can be added for some protein
  3. Garbanzo or white beans can also be added for a vegetarian friendly protein
  4. Herbs such as torn basil, minced thyme or thinly sliced chives can be stirred into the sauce for even more added flavor.
  5. Crushed red pepper flakes can be added to the dish to add some heat.

close up of single forkful of rotini with vodka sauce and extra pepper flakes and grated Parmesan
I can’t stress enough how much I love quick and easy dishes, and this pasta with vodka sauce recipe is such a great one! They’re really the best kinds of recipes, especially when you want to throw a great meal together in a short amount of time, with a handful of ingredients! We have so many other delicious recipes that are quick and easy and some of my absolute favorite are: Garlic Noodles, Romesco Sauce Rigatoni, Mongolian Beef, Cheesy Sweet Potato Fritters, and our Everything Bagel Seasoning Wedge Salad! Enjoy! xx, Jenny

two bowls of rotini tossed in pasta sauce and topped with grated parmesan, pepper flakes and black pepper with a fork in each bowl

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The Best Homemade Vodka Sauce recipe

The Best Homemade Vodka sauce recipe to make, and make again. Creamy and smooth, and really easy to throw together. This is a quick and easy meal. Make it with whatever pasta you have on hand, freeze the leftover sauce for later!
Course dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 3
Calories 861kcal

Ingredients

  • 8 oz dry rotini (or pasta shape of choice)

vodka sauce

  • 2 tbsp extra virgin olive oil
  • 1 large shallot minced
  • 2 garlic cloves minced
  • cup tomato paste
  • 3 tbsp vodka
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • ½ cup freshly grated Parmesan
  • salt and pepper to taste

Instructions

  • Fill a large pot with water, place over high heat and bring to a boil.
  • Add a small handful salt to water and add pasta.
  • Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes.
  • Drain pasta, reserving 1/2 cup pasta water, and set both aside.
  • Place a large skillet over medium heat.
  • Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.
  • Add tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.
  • Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
  • Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.
  • Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.
  • Serve with more grated Parmesan and black pepper.

Nutrition

Serving: 1g | Calories: 861kcal | Carbohydrates: 72g | Protein: 20g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 140mg | Sodium: 764mg | Potassium: 862mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2421IU | Vitamin C: 15mg | Calcium: 289mg | Iron: 3mg

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The Creamiest Cauliflower “Mac” and Cheese recipe

Today we have a dish that I’m so excited about, our Cauliflower Mac and Cheese recipe! I love a great stovetop mac and cheese and this low-carb version makes me so happy! What is cauliflower mac and cheese? Cauliflower mac and cheese is a variation of the traditional and popular stovetop mac and cheese. Macaroni is simply swapped out for cauliflower florets. Is cauliflower mac and cheese healthier? Yes! Omitting the pasta for cauliflower makes…

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The post The Creamiest Cauliflower “Mac” and Cheese recipe appeared first on Spoon Fork Bacon.

overhead of bowl of cauliflower tossed in cheese sauce with serving spoon
Today we have a dish that I’m so excited about, our Cauliflower Mac and Cheese recipe! I love a great stovetop mac and cheese and this low-carb version makes me so happy!

What is cauliflower mac and cheese?

Cauliflower mac and cheese is a variation of the traditional and popular stovetop mac and cheese. Macaroni is simply swapped out for cauliflower florets.

Is cauliflower mac and cheese healthier?

Yes! Omitting the pasta for cauliflower makes this recipe a low-carb and healthier version of the traditional mac and cheese.

Is this recipe gluten-free?

No. Our version uses all-purpose flour in the cheese sauce, which has gluten. You can make this recipe gluten-free by swapping in an equal amount of gluten-free flour like cup 4 cup.

angled shot of finished cauliflower mac and cheese with serving spoon nestled in bowl and two small plates in background
How to make cauliflower mac and cheese?

  1. Cook cauliflower: Bring a large pot of water to a boil and cook cauliflower until soft, but with a bite.
  2. Drain cauliflower into a colander and transfer to a large bowl.
  3. Make cheese sauce: Melt butter in a saucepan, add flour and stir together until smooth.
  4. Add milk and mustard to butter and flour and mix together until smooth and thickened.
  5. Remove saucepan from heat and stir in cheese, in small handfuls.
  6. Continue to stir together until thick and creamy. Season to taste with salt and pepper.
  7. Assemble: Pour cheese sauce over cauliflower and toss together until completely coated. Top with more pepper.
  8. Eat!

Can you make Cauliflower Mac and Cheese ahead of time?

You can make cauliflower mac and cheese head of time. The best way to do that would be to make the sauce and store it in the refrigerator covered until you are ready. It will keep for 3 to 4 days. Once you are ready, cook the cauliflower and re-heat the sauce either in the microwave or on the stove top until just heated through. Then pour the sauce over the cauliflower and enjoy. If you want to fully assemble the recipe, see below for re-heating instructions.

close up of creamy cauliflower mac and cheese with serving spoon
Tips for cauliflower mac and cheese success!

  1. It’s important that the cauliflower florets still have some bite to them to ensure they don’t fall apart and mimic the pasta a little more.
  2. Draining the cauliflower once they’re ready prevents them from cooking and softening any further as you prepare the sauce.
  3. Removing the saucepan from the heat and adding the cheese in small handfuls is important to achieve a creamy and smooth cheese sauce that doesn’t get gritty.

Can this recipe be turned into a Baked Cauliflower Mac and Cheese?

Yes! Once you toss the cheese sauce with the cauliflower, transfer the mixture to a lightly greased baking dish and top evenly with and mixture of buttered breadcrumbs and shredded cheese. Place baking dish under broiler and broil for 3 to 4 minutes until breadcrumbs and cheese on top have browned and melted. Cool for a couple minutes before serving.

Can you freeze Cauliflower Mac and Cheese?

Yes, you can freeze cauliflower mac and cheese. The best way to do this would be to turn this recipe into a baked cauliflower mac and cheese. The recipe creation will stay the same except the cauliflower should just be blanched in boiling water for 2 to 3 minutes. Transfer cauliflower to an ice bath to stop the cooking. Drain cooled cauliflower, toss with cheese sauce and pour into a lightly greased baking dish. Cover tightly with foil. Store covered in your freezer for up to three months. When you are ready – bake in an oven at 350° for 30 minutes. Uncover and continue baking for an additional 10 to 15 minutes or until slightly browned and bubbly.

Variations:

This is a great base recipe because the possibilities for add ins are endless. Add ins are a great way to use up extra veg in your refrigerator, or in some cases leftovers. Here are some ideas:

If you’re looking for cauliflower alternative recipes – try our vegan cauliflower “cream” sauce, which we use with pasta or on top of chicken!

close up of partially filled cheesy cauliflower mac and cheese and serving spoon sitting in bowl

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The Creamiest Cauliflower Mac and Cheese recipe

This is the ultimate Creamiest Cauliflower Mac and Cheese recipe ever. Do you love the silky smooth cheese that kraft makes with their mac and cheese? Our cheese sauce recipe is based on that! It's creamy and smooth, and tossed with cauliflower to make it a little lighter than traditional mac and cheese. The cheese sauce is so delicious, you won't even miss the pasta!
Course dinner, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 5
Calories 253kcal

Ingredients

  • 1 medium head cauliflower trimmed and cut into bite sized florets

cheddar cheese sauce

  • tbsp unsalted butter
  • 3 tbsp all purpose flour
  • cups milk
  • tsp Dijon mustard
  • 4 oz grated cheddar cheese
  • salt and pepper to taste

Instructions

  • Fill a large pot with water, place over medium-high heat and bring to a boil.
  • Once water is boiling add cauliflower. Cook cauliflower for 5 to 6 minutes or until tender but there’s still a bite.
  • Remove cauliflower from heat and drain into a colander. Transfer to a large bowl.
  • Place a saucepan over medium heat and melt butter.
  • Add flour to butter and stir together until no lumps remain, 2 to 3 minutes.
  • Stir milk and Dijon into mixture and stir until mixture is smooth and thick enough to coat the back of a spoon, about 3 minutes.
  • Remove saucepan from heat and stir in cheese, a small handful at a time. Allow cheese to completely melt before adding in more cheese. Continue to add cheese and stir until all cheese has been added and sauce is smooth and creamy. Season with salt and pepper to taste.
  • Pour cheese sauce over cauliflower and toss together until evenly coated. Finish with black pepper and serve.

Notes

For a baked version: Transfer the mixture to a lightly greased baking dish and top evenly with and mixture of buttered breadcrumbs and shredded cheese. Place baking dish under broiler and broil for 3 to 4 minutes until breadcrumbs and cheese on top have browned and melted. Cool for a couple minutes before serving.
To freeze: Blanch cauliflower in boiling water for 2 to 3 minutes. Transfer cauliflower to an ice bath to stop the cooking. Drain cooled cauliflower, toss with cheese sauce and pour into a lightly greased baking dish. Cover tightly with foil. Store covered in your freezer for up to three months. When you are ready - bake in an oven at 350° for 30 minutes. Uncover and continue baking for an additional 10 to 15 minutes or until slightly browned and bubbly.
To bake from frozen:
Preheat oven to 350°, bake for 30 minutes. Uncover and continue to bake for an additional 10 to 15 minutes or until browned and bubbly.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 13g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 225mg | Potassium: 463mg | Fiber: 2g | Sugar: 6g | Vitamin A: 594IU | Vitamin C: 55mg | Calcium: 274mg | Iron: 1mg

The post The Creamiest Cauliflower “Mac” and Cheese recipe appeared first on Spoon Fork Bacon.

Cacio e Pepe recipe

Cacio e Pepe recipeI’ve been on such a simple pasta kick lately and this Cacio e Pepe recipe is high on that list. I love everything about this pasta – the simplicity, how delicious it is and how fast it comes together! Ingredients in Cacio e Pepe Buca…

Cacio e Pepe recipe
I’ve been on such a simple pasta kick lately and this Cacio e Pepe recipe is high on that list. I love everything about this pasta – the simplicity, how delicious it is and how fast it comes together! Ingredients in Cacio e Pepe Bucatini or Thick…
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