Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Korean Corn Cheese Dip
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- Level: Easy
- Total: 2 hr
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 414
- Total Fat
- 30 g
- Saturated Fat
- 16 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 533 mg
We transformed the popular Korean snack and side dish corn cheese into an irresistible dip that’s perfect for parties or game day. And best of all you make and serve it in a slow cooker: It’s a cinch to stir together, and serving it right in the cooker means it stays warm for hours of gooey-cheesy snacking. Just mix simple ingredients like canned corn, cream cheese and shredded mozzarella together with a hit of spicy gochujang and gochugaru for signature Korean flavor and let the slow cooker work its magic. Serve this crowd-pleasing dip with corn chips, tempura seaweed crackers or your favorite dippers.
- Level: Easy
- Total: 2 hr
- Active: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 414
- Total Fat
- 30 g
- Saturated Fat
- 16 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 85 mg
- Sodium
- 533 mg
Ingredients
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Directions
Special equipment:
a 6-quart slow cooker- Reserve 1/4 cup of the corn and 3/4 cup of the mozzarella and set aside. Combine the remaining 4 3/4 cups corn, 4 cups of the mozzarella, the cream cheese, bell pepper, scallion whites, mayonnaise, gochujang, cornstarch, gochugaru and 2 teaspoons salt in the bowl of your slow cooker. Stir until combined, cover with the lid and cook on high for 1 1/2 hours.
- Remove the lid and stir in half of the scallion greens and continue stirring until all the cheese is melted and the mixture is smooth. Taste and season with more salt if needed. Sprinkle the remaining 3/4 cup mozzarella and 1/4 cup corn over the top. Cover and cook until the cheese topping is melted, about 15 minutes longer.
- Sprinkle the top of the dip with gochugaru and the remaining scallion greens. Set the slow cooker to warm and serve with chips or crackers for dipping.
