be careful though. hitting your knife on the center of the bundt pan can really dull/chip your knives. i've seen lots of people just use a big bowl with a small, plastic takeout container upside down in the center.
At first I was confused as to what you said and then I was like "oh!" That actually is pretty dang genius. (I've never used a bunt cake pan at all so I was totally confused. But now it makes sense.)
the first dish he prepared is what basically a chaska/esquite is here in mexico, corn, mayo, lemon and cheese and thats it, im really happy to see a korean version of it!
Him explaining his childhood memory of eating boiled corn is literally the same as mine ...I still do it...I love adding salt while boiling it...it's so tasty and savoury ❤️
never seen anything like this in Korea. this guy makes amazing corn cheese, beautiful mixture of cultures, food without borders. I dont think this is a korean thing, he makes it way more mouthwatering than typical korean corn cheese.. I love his recipe, his cooking technique especially charred corn!!
He works in the southern part of NYC which is richly diverse so traditional Korean recipes are often tweaked a bit. In Northern NJ, and K-towns in the city and Flushing, the recipes are more usual to traditional Korean recipes (though likely not as good as from Korea itself)
Rest in peace Chef Floyd Cardoz, didn't even know he passed away.... Just finished watching his episode of Ugly Delicious and he was such a passionate character
This recipe is going to be insanely delicious. During Covid I learned about and have become obsessed with pickled red onions of any kind. (Thank you Thailand and Mexico!!) I just ordered the tarin as I can see the lime and other flavors in there are going to be a game changer in this recipe. Thanks for this!!
Yep. Can confirm that I grew up putting pickled onions on everything, from chiles rellenos (served cold, no batter, just stuffed with tuna and dressed with crema) to my mom's pollo en adobo. Damn. Now I'm hungry.
I always love how most chefs are never impressed with their skills or their own recipe. They always seem to just be impressed and appreciative of the food and the ingredients.
It's just so funny to me that 6:30 mins into a video called how to make korean corn cheese, the chef goes "it's really just corn and cheese in a skillet, that's it"
This is not traditional Korean-American Corn Cheese. This is a California hybrid of Mexican Cup Elotes with K-Corn Cheese. Looks good, though! I use jalapeños instead of bell pepper and add green onion as garnish.
Wow! I've seen corn cheese before, but this is definitely above and beyond! The cold salad version looked fantastic...until you made the hot cheesy version, which definitely got my full attention. Thank you!
@@DianaAmericaRivero pecorino is better than parmesan tho. Also Cotija has to be a certain brand or comes from a certain place cause some brands taste like plastic while the very good ones have that nutty
Cheese corn was a common ice cream flavor where I'm from when I was a kid. Idk why an actual cheese and corn was never mixed together into an actual dish here haha.
You could sell the cold version in L.A. as "Korean-style esquites." Esquites is a corn street food dish popular in Mexico where you basically take all the fixings of an elote but you eat it in a cup instead of eating it on the cob.
2:00 I've never thought to use a bunt cake pan to cut corn that's genius
be careful though. hitting your knife on the center of the bundt pan can really dull/chip your knives. i've seen lots of people just use a big bowl with a small, plastic takeout container upside down in the center.
It is.
At first I was confused as to what you said and then I was like "oh!" That actually is pretty dang genius. (I've never used a bunt cake pan at all so I was totally confused. But now it makes sense.)
It’s the little things. The little things that seem so obvious once you’ve seen it. 🤣
the first dish he prepared is what basically a chaska/esquite is here in mexico, corn, mayo, lemon and cheese and thats it, im really happy to see a korean version of it!
Him explaining his childhood memory of eating boiled corn is literally the same as mine ...I still do it...I love adding salt while boiling it...it's so tasty and savoury ❤️
never seen anything like this in Korea. this guy makes amazing corn cheese, beautiful mixture of cultures, food without borders. I dont think this is a korean thing, he makes it way more mouthwatering than typical korean corn cheese.. I love his recipe, his cooking technique especially charred corn!!
Korean Mexican American corn cheese
저는 자기 소개를 코리안 아메리칸 레스토랑 한다 그랬으니 현지 취향에 맞게 하나 싶었어요
He works in the southern part of NYC which is richly diverse so traditional Korean recipes are often tweaked a bit. In Northern NJ, and K-towns in the city and Flushing, the recipes are more usual to traditional Korean recipes (though likely not as good as from Korea itself)
yeah this is way too fancy lol, but that makes sense since his restaurant is in East Village
@@mexicotaco0913 It's literally just corn and cheese for us LOL
listing the words "Jesucristo" and "Chingon" really made my day. Immediate follow
Korean elote??? I fucking need this yesterday.
Rest in peace Chef Floyd Cardoz, didn't even know he passed away.... Just finished watching his episode of Ugly Delicious and he was such a passionate character
He passed from COVID early on. He was such an intelligent guy, too. He was like an encyclopedia for all different types of dishes. Rest in peace.
I miss going to his co-owner restaurant "The Bombay Canteen" in Mumbai 😔
why does Korean and Mexican cuisine fuse so well?
It does huh. I miss Korean-Mexican fusion tacos in LA. :D
We both love spicy food!!
cause white people hate both Koreans and Mexicans but equally love their food
@@ajtam05 Kogi tacos!
@@itsthehandle lmaoooo
better than ours
오
Yeah, this guy’s style of corn cheese is probably the best I’ve seen and I want some.
Ah nee? Yo gi eh?
어…?
형 여기서 뭐해....?
Shout out to corn cheese ice cream for making zero sense and staying in my freezer through my entire childhood 💪
LOL like the same container, or were u guys always stocked?
@@MyEvilLaugh either always stocked or the container used as Tupperware 😂
This recipe is going to be insanely delicious. During Covid I learned about and have become obsessed with pickled red onions of any kind. (Thank you Thailand and Mexico!!) I just ordered the tarin as I can see the lime and other flavors in there are going to be a game changer in this recipe. Thanks for this!!
Yep. Can confirm that I grew up putting pickled onions on everything, from chiles rellenos (served cold, no batter, just stuffed with tuna and dressed with crema) to my mom's pollo en adobo. Damn. Now I'm hungry.
I also just boil corn and eat it without any toppings at all. I love corn!! Definitely one of my favorite snacks!!!
i can already tell that this would be the perfect food to have while drunk
1:56 that's a really brilliant use of the bundt pan. I done larnt something today.
I also love it when I poop out pieces of corn, it gives me nostalgia of when I first ate corn.
This video and the Korean chopped cheese video are making his restaurant a must-try when I hit NYC.
munchies is the best thing vice has ever done
This is a wonderful recipe! Thanks so much for sharing. I enjoyed hearing your description and watching you prepare!
I always love how most chefs are never impressed with their skills or their own recipe. They always seem to just be impressed and appreciative of the food and the ingredients.
It's just so funny to me that 6:30 mins into a video called how to make korean corn cheese, the chef goes "it's really just corn and cheese in a skillet, that's it"
All the Mexicans watching this video are drooling on their screens right now🤤🤤🤤
This guy is so nice! Great chef and great personality.
I have been living under a rock! Definitely, going to chef this up.
*No one can bring this level of unique content*
One of the best recipes Ever !
I love corn. Used to be my go to broke meal lol
Looks absolutely amazing! Just have to try that. Thank you for sharing!
This guy is wholesome af
Someone sees a guy share a recipe on TH-cam for 10 min and calls him wholesome. That is disturbing.
This is not traditional Korean-American Corn Cheese. This is a California hybrid of Mexican Cup Elotes with K-Corn Cheese. Looks good, though! I use jalapeños instead of bell pepper and add green onion as garnish.
keeping part of the stalk on the end also helps keep from burning your fingers to the bone. good idea there
I could eat those dishes for my whole meal and not feel like I was missing anything.
I have to make this. This looks awesome, Jae.
Wow! I've seen corn cheese before, but this is definitely above and beyond! The cold salad version looked fantastic...until you made the hot cheesy version, which definitely got my full attention. Thank you!
This looks SO GOOD
Guess I'm going to Nowon soon! Glad this dude is so local! At least for us in Bergen County haha
Instead of the parmesan, should have used that cotija like the elote street corn since he's using tajin
This Mexican puts freshly shredded parm on her elotes. I prefer the nuttiness to the salty gamy-ness of the cotija. Don't judge me.
@@DianaAmericaRivero Beautiful thing about food is you can make it however you like it.
@@DianaAmericaRivero pecorino is better than parmesan tho. Also Cotija has to be a certain brand or comes from a certain place cause some brands taste like plastic while the very good ones have that nutty
Can’t wait to try. But instead of parm at the end, I may try some cotija to really fuse the mex 🤤
We just use
Corn (can) + sugar + mayonaiz + mozzarella + if you want, just some vages(chopped carrot, green bean, onion )
As a child, we ate field corn, Mother would add honey to the water to sweeten the corn. A good butter carrier.
Cheese corn was a common ice cream flavor where I'm from when I was a kid. Idk why an actual cheese and corn was never mixed together into an actual dish here haha.
made it. Very delicious. Thanks chef.
Bro this looks like heaven in a skillet... i need this in my life! What is the red spice you threw ontop and where can i get some?
This looks so good, I'd love to try it someday
I love how it cant help but add "chingon" there at the end. Dudes as mexican as he is korean.
You know he hung around the Mexicans haha
Dude is probably family with the real chefs of the kitchen lol
Would go well with some Carne esada and tortillas
Asada
Would go well with an old tire this doesn't need no back up.
I agree!! But even by itself it looks DELICIOUS!!
No. Don’t cheapen good things.
So fire. First time i had corn cheese was in a K BBQ spot... So simple and yet it blew my mind
Awww Chef Cardoz ☹️ I first saw him on an episode of Binging with Babish and instantly liked him
Did he say Jesus Christo? 🤣
맛있겠당 looks so good
What a genius use of a bundt pan!
For a lactose intolerant people, Koreans sure love their cheese
Its worth it. Im lactose intolerant and stay eating cheese and ice cream.
Use lactase pills and you can eat as much milk products as you want;)
This made me hungry and I JUST ate.
That looks incredible
Amazing!!! Thank you
OMK! Looks so good 🤗🤗
A Bundt pan…never woulda thought. U jus revolutionized the way I’ll cut my corn😭🤝
This on top of cornbread oh my gawd!
Rocking the ALD 550’s 🔥
Lmao, glad I’m not the only sneaker head here who spotted that
This looks BOMB!!
Ayyy, Chef Lee! Looking healthier with the slim look. Super inspiring, dood!
Ooh I need some of this fancy ass cohncheezu
corn stock is very nice
Thank u so much. I just love pickles. Can't wait to try
7:39 is that a paella pan?
So this dish is almost identical to a Russian corn salad, except hard boiled eggs are added in and green peas.. Amazing dish!
Boy say no more! I know what I'm going to be eating for breakfast, lunch and dinner until end times.
You could sell the cold version in L.A. as "Korean-style esquites." Esquites is a corn street food dish popular in Mexico where you basically take all the fixings of an elote but you eat it in a cup instead of eating it on the cob.
Yeah this is a copy of Mexican street corn
My dude as a fellow chef you give me a dish to cook right now as high is I’m now bruh provecho
Its a copy of Mexican street corn, nothing korean about this dish
This is fancy style. Korean people use canned corn.(or canned sweet corn)
Me:See the thumb nail
Me: I'm making this
Edit:
Damn I want that pan that he used for the cheesy corn. 😭
Lol its just a paella pan 🤣
Wow yummy
this guy is awesome
Finally a video in English
Where'd you get that T-shirt bro?
Korean corn cheese 8:54 👀 so delicious
That looks good.
If you put a bucket under to catch the cob, you can push that corn cob right through that cake pan and not cut at all.
Too much effort it's much easier to cut
Yummy 😋
Grilled corn oh man it’s just fucking awesomeness super sweet idk how that happens
Love this dude! great recipe!
Kinda of upset I didn't buy corn today at the store 😕 this looks so damn good!
Man that looks good with that gooey cheese.
I like this guy
Corn and cheese is what half my body is made of
I want to try using a bundt pan for cutting corn
🔥Two unlikely ingredients that become besties 💪
핫도그 is best!!
Ah yes, Korean Esquites
Wuau woa guay ! 🤯
我好喜欢这个频道的节目哦💖🌷💖🌷💖
this is the only reason i bother to deal with my local genQs terrible service, so i can eat all the corn cheese
I need to use more star anise in my food.
Inspiration
This isn't a Korean dish, but still looks good.
ya guys also can use canned corn
Don’t breeze on past the genius of using a Bundt cake pan as an all in one, secure corn shucker catchment system
He damn near made elote. Could you imagine galbi with elote? I'm making this combo next week.
Wow
훨씬 맛있어보인다
This man said "chingon" i see you bro. Got some Mexican blood in you