Every now and then you run into a recipe that hits all the right spots: It’s intriguing, seemingly easy to make, and looks delicious. That’s what drew us to this Grilled Korean Corn Cheese recipe from Ben Mims at the L.A. Times.
The upshot of this recipe is that it’s a riff on the corn cheese that you might find at the side of the central grill at a Korean barbecue restaurant. You make a similar corn cheese, put it between two slices of bread and turn it into the best summer grilled cheese ever. Sound like a good idea? You bet! We decided we would make it, and we roped in our favorite cooking companion, Chef Joe.
Now when Chef Joe does something, he never does it halfway. That’s why he suggested that we ramp it up to the next level with homemade mozzarella. The timing was perfect because that was the day he was scheduled to pick up his gallon of raw milk from his farm CSA.
(Have you made cheese before? We have a recipe for homemade mozzarella here).
So we started by picking up milk from the farm. As you can see, the jugs aren’t even labeled – they’re just filled with milk, ready for the CSA members to pick up. That’s when you know you’re working with the real deal.
Next we made the cheese. This involves first heating the milk with citric acid and rennet, letting it form curds, straining it, heating it, and stretching it.
Once we made the mozzarella cheese, we were good to go. We just needed to round up some fresh corn, butter, onion, parsley, and our favorite rustic bread. Then it was time to sizzle away.
Can’t you just taste that ooey-gooey melting cheese mixed with sweet corn? It’s hands-down our favorite summer grilled cheese. Thank you, Ben Mims, and thank you, L.A. Times Food Section.
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