Korean-style Cheesy Corn with Ekone Smoked Scallops

There are dishes you make to impress new acquaintances and there are ones your inner circle will never not ask for during a potluck; this gooey, party time dish falls into the second bucket!

The only drawback to our Scallop-dotted cheesy corn is remembering to warn your company to not burn their mouths on this instantly addictive riff on our very favorite Korean Bar Food snack.

Serves 6 as appetizer

Ingredients:

• 2 tablespoons unsalted butter
• 3 garlic cloves, grated
• 4 scallions, finely chopped, plus more for garnish
• 4 ears of corn, kernels removed
• 2 tablespoons gochujang paste or another Asian hot sauce such as Sriracha in a pinch
• ½ cup Kewpie Mayonnaise, regular mayonnaise ok
• 1 package Ekone Smoked Scallops
• 2 teaspoons black pepper
• 2 teaspoons white sugar
• 1 teaspoon kosher salt
• 1 tablespoon gochugaru powder
• 2 heaping cups low-moisture mozzarella, plus more for garnish

In a large cast-iron pan, melt butter over medium-high heat and cook your garlic and green onions until aromatic- about 4-6 minutes. Add the gochujang and Kewpie Mayonnaise until the clumps are entirely combined with the alliums. Cook the corn until the kernels have changed hue and appear shiny and plump (about another five minutes) , fold in scallops then, sprinkle the pepper, sugar, salt and gochugaru powder into the corn mixture and cook while stirring constantly.

Lower the temperature under the pan to medium low and toss the mozzarella into the corn. Remove from heat and either transfer the cheesy corn to one cast-iron/baking dish or plate 2 big tablespoons of the cheesy corn into individual ramekins or even spent scallop shells and top with remaining mozzarella shred, then broil over low for 5-10 minutes or until the mozzarella has turned golden brown.

Remove from the oven and garnish with remaining scallions, allow to rest for five minutes and serve immediately.