Nothing is more thrilling than removing the cheese from a warm corn dip. We enjoy making recipes that are heavy with cheese, and this one is no exception. Making this side dish is quite simple, as all you need are readily available items like corn, mayo and mozzarella.
This would be a fantastic complement to a banchan spread. Korean barbecues and lunches typically feature small sharing plates filled with a variety of accompaniments, such as kimchi, chilled vegetable salads, fish cakes, pancakes made the Korean way, and so on.
INGREDIENTS:1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds1 large red onion, thinly sliced4 cloves garlic, thinly sliced2 c. cherry tomatoes1/4 c. extra-virgin olive oil, plus more for drizzling1 tsp. Aleppo pepperKosher saltFreshly ground black pepper1/4 c. packed fresh basil leaves, coarsely chopped, divided1/4 c. packed fresh parsley leaves, coarsely chopped, divided4 oz. fresh mozzarella pearls
Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.
DIRECTIONS:
Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.
Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.
Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.