Tag: side dish
Corn Cheese
Corn Cheese
Known as cheesy corn in Korea, corn cheese is a popular side dish that you will find at every Korean bbq. Corn, onion, chilies, mayo, and seasonings are cooked in a cast iron skillet for a couple of minutes, then topped with cheese, and broiled until bubbly. To enhance the flavor even more, you can add bacon, shrimp, crab, bell peppers, or peas to the corn before you add it to the skillet.
Equipment
- cast iron skillet
Ingredients
- 1 can corn drained
- 1/4 cup white onion finely chopped
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 pinch black pepper
- 1 red chili finely chopped
- 1 tbsp butter
- 1/2 cup mozzarella
Instructions
- Mix together the corn, onion, mayo, sugar, salt, pepper, and red chilies.
- Melt the butter in an 8” cast iron skillet over medium high heat. Pour the corn mixture into the skillet. Cook for 3 minutes.
- Top the corn with mozzarella cheese.
- Turnnon your oven’s broiler. Place the skillet under the broiler for 2-3 minutes to brown the cheese until it is bubbling.
Nigerian-style Black Eyed Peas
Nigerian-style Black Eyed Peas
Beans are an important staple in Nigerian cuisine. This is a basic recipe of how to prepare black eyed peas. You can also use a small red bean as a substitute. I always recommend using dried beans as opposed to canned. They soak up a lot of flavor, unlike canned beans that are already hydrated. The beans are always accompanied by rice as the perfect pair to this side dish.
Ingredients
- 1 cup dried black eyed peas or red beans
- water
- 1 medium onion grated
- 1 cube maggi bouillon
- salt and black pepper to taste
Instructions
- Soak the beans in cold water for 3 hours. Drain the liquid.
- Place the beans in a pot. Fill with water, covering with at least an inch above the beans. Bring to a boil and simmer for 45 minutes.
- Add in the grated onion, maggi cube, salt, and pepper. Simmer until the majority of the liquid is soaked up; about 15 more minutes.
Green Bean Salad
Green Bean Salad
This is a great way to enhance the flavor of green beans. The green beans get blanched for 3 minutes then shocked in an ice bath to stop the cooking. You want the green beans to still have a slight crunch to them, so frozen or canned won’t work for this recipe. Then toss the chilled green beans with chimichurri sauce and feta. Sprinkle cilantro, toasted pumpkin, sesame, and sunflower seeds over the top.
Ingredients
- 1 lb green beans trimmed
- 1/2 cup chimichurri sauce
- 4 oz feta crumbled
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- 1/4 cup cilantro chopped
Instructions
- Bring a pot of water to a boil. Blanch the green beans for 3 minutes.
- Drain the green beans and place in an ice bath to stop them from cooking. Once cooled, drain and pat dry with paper towels.
- Toss the green beans with the chimichurri sauce and feta.
- In a dry skillet, toast the seeds for 2-3 minutes over medium heat until aromatic.
