Has anyone made Korean Corn Cheese? It seems to be making the rounds. I used the NYT recipe which is corn, red bell pepper, mayo, sugar, salt, and pepper all heated together then topped by mozzarella and run under the broiler until ”golden brown spots appear in the cheese.”
I thought it was okay. It would go well with barbecue. But I didn’t like the mozz. Too cheesy and too stringy which is what mozz is supposed to do. Any suggestions on a better cheese? Anyone else making Korean Corn Cheese this summer?
I can’t post the recipe. Yesterday I could see it. Today it is behind a paywall.