Korean Corn Cheese Dip
Ingredients
- 2 (about 15-ounce) cans corn kernels
- 1/4 cup sliced pickled jalapeños
- 10 ounces low-moisture mozzarella cheese, shredded (about 2 1/2 cups)
- 4 to 5 medium scallions
- 2/3 cup mayonnaise
- 1 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Serving options: Tortilla chips, butter crackers (like Ritz), pita chips, lightly toasted pita wedges, baguette slices, crudités
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