Seafood Corn Cheese Dip

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We all love a good corn cheese at korean bbq, but once you try this seafood version, there’s no going back. This seafood corn cheese is more savory (from the seafood) and has a really nice bite from the shrimp!

When adding some cream cheese and chopped up imitation crab, the dish reminds me a lot of crab rangoons, but without the hassle of frying wontons. You can eat this as a chip dip and have the crunch of the potato chip. I also dipped this in some pork belly and it was amazing too!

Don’t miss this delicious dip for your superbowl party or next korean bbq sesh!

INGREDIENTS YOU NEED FOR YOUR SEAFOOD CORN CHEESE

• 1 cup corn
• 1 tbs neutral oil
• 1/4 white onion, chopped
• 1/2 green onion (white part only, sliced)
• 3 sticks imitation crab, chopped
• 3 shrimp, de-veined and peeled, chopped in small pieces
• 2 ounces cream cheese (optional- used for extra creaminess!), softened
• 1/4 cup mayo
• 1/2 tsp sugar
• 1/2 tsp salt
• black pepper, to taste
• 1/2 cup shredded mozzarella mixed in
• 1/2 cup shredded mozzarella on top

for garnish:

• 1/2 green onion (green part), sliced
• kimchi

STEPS TO MAKE THE SEAFOOD CORN CHEESE:

1. Cut corn on the cob or you can set aside 1 cup of frozen or canned corn. Traditionally in Korea, canned corn is used because its extra sweet! Chop green onions (separate white and green parts) and white onions. Set aside.
2. Heat saucepan to medium heat. Add 1 tablespoon neutral oil. Once the oil is hot, add corn, green onions, and white onion. Add a pinch of salt and pepper. Lightly seasoning throughout cooking helps bring out the flavor of the ingredients. Saute until corn is golden (roughly 5 minutes). Set corn aside in a bowl and cool down for a few minutes.
3. Preheat oven to 400 degrees Fahrenheit.
4. Chop up some imitation crab and shrimp in small pieces. Add in the same bowl as the corn. Then, add 2 ounces of softened cream cheese, 1/4 cup mayo, 1/2 tsp sugar, 1/2 tsp salt, pinch of black pepper, and 1/2 cup shredded mozzarella. Mix together.
5. Add mixture on an oven safe dish. Top with more shredded mozzarella. Bake at 400 degrees Fahrenheit for 10 minutes. If you want the top to be golden brown, broil on high for 2 minutes or until desired golden brown. Garnish with sliced green onions.
6. Top with some kimchi (optional, but highly recommended) for a nice acidic contrast to the heavy dip! Eat seafood corn cheese with your korean bbq (pork belly, brisket, etc. ). Or eat this as a dip with salted kettle chips. Hope you enjoy!

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Looking for more delicious appetizers? Check out my favorites here:

• Crab rangoons is a classic chinese appetizer! This recipe is from my parent’s Chinese restaurant and the sweet and sour sauce is not to be missed!
• Tofu kimchi is an easy and quick appetizer if you kimchi. The tofu works so well with the kimchi in a seaweed wrap.
• Bacon wrapped enoki with rice cakes are the perfect appetizer because its chewy and the enoki is juicy and fragrant. The spiciness of the gochujang really stands out!