These spicy, tangy, creamy corn cups are a fun twist on Korean street food. Perfect as a snack, appetizer, or party starter.
🛒 Ingredients (Serves 2–3)
| Ingredient | Amount | Notes |
|---|---|---|
| Corn kernels | 2 cups | Fresh, frozen, or canned (drain well if using canned) |
| Kimchi | ½ cup | Finely chopped; use a bit of kimchi juice for extra flavor |
| Butter or neutral oil | 1 tbsp | Butter gives a richer taste |
| Gochujang (Korean chili paste) | 1 tbsp | Adjust to taste, or skip if you want mild |
| Soy sauce | 1 tsp | Adds umami depth |
| Sugar | 1 tsp | Balances the kimchi’s tang |
| Mayonnaise or sour cream | 2 tbsp | Makes the dish creamy |
| Scallions (green onions) | 1 tbsp | Thinly sliced, for garnish |
| Sesame seeds | 1 tsp | Toasted, for garnish |
| Crunchy topping | ¼ cup | Crushed tortilla chips, wonton strips, or panko |
🥘 Step-by-Step Instructions
1. Prep Your Ingredients
- Chop the kimchi into small pieces.
- If using frozen corn, thaw and pat dry (you want it dry so it chars, not steams).
- Slice scallions for garnish.
2. Sauté the Corn
- Heat a skillet over medium-high heat.
- Add butter or oil.
- Once hot, toss in the corn.
- Cook for 3–5 minutes, stirring occasionally, until some kernels get a nice char.
This step gives your corn that smoky, street-food style flavor.
3. Build the Flavor Base
- Add the chopped kimchi and 1–2 teaspoons of kimchi juice.
- Stir in gochujang, soy sauce, and sugar.
- Cook for 2 minutes until the kimchi softens and everything smells fragrant.
4. Make It Creamy
- Remove the pan from the heat.
- Stir in mayonnaise or sour cream until evenly coated.
- Taste and adjust seasoning (you might add a pinch of salt or extra kimchi juice).
5. Assemble the Cups
- Spoon the mixture into small bowls, ramekins, or paper cups.
- Top with sliced scallions, sesame seeds, and crunchy chips or panko.
6. Serve
Serve immediately while warm. These are great as a snack or as part of a party spread.
💡 Optional Upgrade – Baked Cheese Version:
Sprinkle shredded mozzarella or cheddar on top, then broil for 2–3 minutes until melted and bubbly. This makes it taste like Korean cheesy street corn.
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