Make the best sandwich with Korean corn cheese

Tribune News ServiceThe beauty of this dish is in tasting the sweet corn mixing with the super stretchy cheese.

Right now, corn is in season and in the markets, and it’s perfect. My current favorite way to eat it is to make Korean “corn cheese,” precisely because it’s so outlandishly wonderful.

Corn cheese, as anyone who’s ever been to a Korean barbecue restaurant knows, is a concoction of corn topped with melted mozzarella cheese that fills half the moat surrounding the central grill at the table.

Since I’d never sit down to a bowl of corn and cheese, I instead like to sandwich it between two thick slices of sourdough bread and call it a grilled cheese, which I’ll eat with a salad because, you know, balance.


Start to finish: 40 minutes

Servings: 4

1 tablespoon unsalted butter

1/2 cup minced yellow onion

11/2 cups corn kernels (3-4 ears)

Granulated sugar (optional)

2 tablespoons mayonnaise, plus more for brushing

8 ounces low-moisture mozzarella, shredded (2 cups)

4 ounces fontina or provolone cheese, shredded (1 cup)

2 tablespoons minced flat-leaf parsley

Kosher salt and freshly ground black pepper

8 slices really good sourdough bread, cut 3/4-inch-thick

Heat the butter in a large cast-iron or nonstick skillet over medium-high heat. Add the onion, and cook, stirring, until soft and just beginning to brown at the edges, 2-3 minutes. Add the corn and sugar (if using), and cook, stirring occasionally, until crisp-tender, about 3 minutes.

Scrape the corn into a bowl, and let cool for 10 minutes. Wipe the skillet clean, and reserve. Stir in the 2 tablespoons mayonnaise, followed by the mozzarella, fontina and parsley, and season with salt and pepper.

Brush a thin layer of mayonnaise on each slice of the sourdough bread, then turn the slices over. Divide the corn mixture among 4 slices of bread, then sandwich them with the other 4 slices. (Make sure the “mayonnaise sides” are facing outward.)

Heat the skillet over medium heat. Add 2 sandwiches to the skillet, and cover. Cook, flipping once, until golden brown outside and the cheese is melted inside, 8-10 minutes. Transfer the sandwiches to a cutting board, and repeat with the remaining sandwiches.

As soon as they’re cooked, cut the sandwiches in half and eat, being careful not to burn your mouth on the molten cheese.

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