epicurious3.5
Spicy Garlicky Corn Cheese Ciabatta
Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.
👥 6 Servings👤 James Park📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
Peel the outer layers of the whole garlic bulbs while leaving the bulbs intact. Cut about ½ inch from the top of the bulbs to expose the cloves. Cover each bulb with ½ to 1 Tbsp. of olive oil. Tightly wrap the garlic with aluminum foil and bake them for 30 to ⏱️ 40 minutes, or until the cloves are browned and feel soft to the touch.
whole garlic bulbs, plus 12 garlic cloves, minced (about ¼ cup)3
3
Remove the roasted garlic from the oven and increase the oven temperature to 450°F.
4
Squeeze the softened roasted garlic into a medium bowl and mash it to make a paste. There should be about 2 Tbsp. of roasted garlic paste. Add the corn, butter, Parmesan, chili crisp, minced garlic, green onions, mayonnaise, sugar, garlic powder, and pepper. Stir until it combines into a spreadable paste.
5
Slice the ciabatta in half lengthwise, then cut it in half crosswise to make four pieces total. Slather the garlicky spread on top of the bread, using about ½ cup per piece. Transfer the bread to a baking sheet and sprinkle with the mozzarella cheese.
shredded mozzarella1 cup
6
Bake for 10 to ⏱️ 13 minutes, or until the cheese is melted and the bread is toasted. Serve immediately. If you want to add a little bit of sweetness to balance the garlicky, spicy flavors, add a drizzle of honey (or hot honey!) at the end. The leftovers can be wrapped in aluminum foil and kept in the freezer until ready to eat again. Reheat them in a 400°F oven for 10 to ⏱️ 15 minutes.
Drizzle of honey (optional)
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