Kimchi corn dip

In the early days of adapting to life in the U.S., I often found the food was quite greasy, so I always paired it with kimchi. 🌽

To my surprise, that combination was quite good, and I frequently pondered whether any recipes mixed kimchi with American cuisine.

Recently, I've observed that Korean cuisine has gained significant popularity, with many foreigners sharing recipes that incorporate Korean ingredients, particularly kimchi.

Most notably, there are a lot of recipes that combine cheese and kimchi, so I decided to give it a try myself.

Corn dip is a well-loved appetizer in American cuisine, frequently enjoyed at parties, gatherings, and informal get-togethers. Incorporating protein such as ground beef or chicken transforms it into a full meal.

It's simple to make, perfect for sharing, and enjoyable to eat, which makes it a favorite for barbecues, sports watching, and potlucks.

Having a handful of dip recipes can simplify potlucks and lessen the stress of food preparation when hosting guests.

📍 Don’t underestimate the thinly sliced jalapenos!

They are a crucial component that provides the perfect amount of spice without overpowering the dish. I've noticed that upscale restaurants in the U.S. often use these thin jalapeños to achieve that extra kick.

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🌽 Corn dip Ingredient

🇺🇸	🇰🇷
Frozen Corn 16oz	Frozen corn 500g
Half onion, half pepper(or poblano chili)	Half onion, half pepper (or green chili)
Kimchi 6oz	Kimchi 170g
Butter 4Tbsp	Butter 4Tbsp(57g)
Cream cheese 8oz	Cream cheese 225g
Olive mayonnaise 1/3 cup	Olive mayonnaise 1/3 cup
Cheese (mozzarella or Parmigiana is fine - i used Cotija cheese, a type of Mexico cheese) 6-10 oz	Cheese (mozzarella or Parmigiana is fine - i used Cotija cheese, a type of Mexico cheese) 6-10 oz
Cilantro	Cilantro
Minced garlic	Minced garlic
Salt, pepper	Salt, pepper

Do you know about poblano peppers?

Poblano peppers are a type of chili commonly used in Mexican cuisine. They are generally large, dark green, and have a mild heat that deepens and enriches when roasted or sautéed.

While they resemble bell peppers, the unique aroma of these peppers is incredibly appealing, and I highly recommend trying them.

Poblanos are versatile and can be incorporated into tacos, soups, salads, and sauces, or grilled and served as a side dish.

📍 If poblanos are unavailable, you can substitute with regular bell peppers in Corn dip.

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👩🏻‍🍳 Corn dip Recipe

1. Chop the onion, bell pepper, and kimchi into fine pieces.

2. In a pan, heat some oil and sauté the onion, bell pepper, chili, salt, and pepper until slightly cooked.

3. Add a pack of frozen corn and the kimchi (drained of excess liquid) and continue to sauté.

4. Stir in the butter, cream cheese, mayonnaise, sour cream, and minced garlic, and cook until well combined.

5. Once it starts to bubble, add the cilantro and cheese (parsley can be used instead of cilantro if preferred).

6. Top with jalapeños or any additional toppings of your choice for the finishing touch.

7. Enjoy it generously with nacho chips or crackers!

This dish is usually savored in the U.S. accompanied by tortilla chips, pita chips, or crackers for dipping.

El Patio tortilla chips are my top choice due to their amazingly crispy texture. You can purchase them at Texas grocery stores such as HEB, Walmart, and Sam's.

The pita chips are from the HEB brand and are excellent because they are crispy and less salty compared to other brands, making them highly enjoyable.

📌 Take care not to include an excessive amount of kimchi. Adding too much may cause the kimchi flavor to dominate the unique taste of the corn dip.

📌 Taking out the filling from the kimchi before using it results in a tidier and more visually attractive dish.

📌 Poblano peppers have an exquisite flavor, and I strongly suggest trying them. However, you can replace them with regular bell peppers if needed.