Corn Cheese Mac: A Twist on a Korean Classic

Korean corn cheese is one of those viral side dishes making the rounds on the social media trends, but it’s not new to the scene! It is a popular snack, Korean BBQ staple, and drinking food that pairs perfectly with a cold beer. But, I was thinking, why not take this snack to the next level and add the one thing that makes every viral recipe better – pasta; enter my corn cheese mac.

Corn cheese mac is the perfect ode to the classic, because it takes the key ingredients like corn, loads of mozzarella, and a crispy topping finished in the oven for a perfect macaroni and cheese dish for any occasion.

For my version of corn cheese mac, I am adding some onion, bell pepper, and a dash of white pepper for the perfect seasoning. Saute the vegetables in butter and then I am mixing that with plain, low fat greek yogurt instead of the traditional mayonnaise to keep this protein rich and healthy-ish. But of course, you can’t forget the cheese component with a generous portion of mozzarella, which is the finished in the oven topped with panko. It’s a simple, filling meal, that will be sure to keep a smile on your face.

Serves 6

Suggested Cocktail Pairing:

An ice cold beer is a must for this recipe. Bonus points if you can find a Korean brew like Cass, Kloud, Hite or Terra.

Corn Cheese Mac Ingredients:

16 ounces of pasta – shells or elbow macaroni will work best

1-15 ounce can of unsalted corn

3/4 cup of diced onion, red bell pepper, and green bell pepper (about 1/2 of each vegetable)

2 tablespoons of butter

1 Thai red chili, minced (optional, but the spice pairs very well with the cheese)

1/2 cup of plain greek yogurt

2 cups of mozzarella cheese, divided

1/4 cup of panko bread crumbs

Dash of salt as needed

1/4 teaspoon of white pepper

1/4 cup of chopped scallions

Instructions:

1. First thing is to start your pasta water to get it boiling. Cook the pasta for about 8 minutes or 1-2 minutes less than the package instructions. Drain and reserve 1/2 cup of the cooking water.
2. Preheat the oven to 400F.
3. Meanwhile, heat the butter in a cast iron or oven safe skillet. Drain the corn of any excess water and then saute the corn, onions, bell pepper, and chili (if using). Season the mixture with a dash if salt and white pepper.
4. Remove the mixture from the heat to a mixing bowl and stir in the greek yogurt, adding more salt to taste. Add in your drained pasta, 1 cup of mozzarella cheese, and drizzle in the cooking liquid as needed for a thick, not loose consistency.
5. Pour the pasta mixture back into the cast iron pan and top with remaining mozzarella cheese and panko bread crumbs. Bake for 20 minutes finishing in the broiler for just 1 minute to get that crispy crust. Top with scallions and serve.

If you like this, be sure to try my other mac and cheese recipes, like my butternut squash version, perfect for Thanksgiving.