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
Instructions:
- 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.