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Korean Style Cheesy Creamed Corn

with Chips, Salad and Crispy Onions

Lily StevensUpdated on November 04, 2025

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Get 50% off your first box & free treats for 2 months!

Calories

:

711 kcal

Protein

:

18.2g protein

Total

:

35 minutes

Difficulty

:

Easy

Veggie

Allergens:

Milk
Sulphites
Soya
Cereals containing gluten
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

40 grams

Mature Cheddar Cheese

(Contains: Milk)

340 grams

Sweetcorn

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

50 grams

Gochujang Paste

(Contains: Soya)

50 grams

Baby Leaf Mix

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Nutritional information

Energy (kJ)2976 kJ

Energy (kcal)711 kcal

Fat38 g

of which saturates21.4 g

Carbohydrate75.9 g

of which sugars18 g

Dietary Fibre10.3 g

Protein18.2 g

Salt3.6 g

Potassium996.8 mg

Calcium15.8 mg

Iron0.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Knife

•Sieve

•Grater

•Medium Bowl

•Large Saucepan

•Oven dish

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, grate the cheese.

Drain the sweetcorn in a sieve.

3

While the chips bake, in a medium bowl combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

4

Pop a large saucepan on medium-high heat and add in the sweetcorn, creme fraiche, vegetable stock paste, gochujang paste and water for the sauce (see pantry for amount).

Bring to a simmer and cook, stirring occassionally until thickened, 3-4 mins. Season with salt and pepper.

5

Once thickened, transfer the corn to an appropriately sized oven-proof dish. Sprinkle over the cheese and pop on the middle shelf of the oven. Bake until the cheese is melted and golden, 8-10 mins.

Just before everything's ready, toss the salad through the dressing.

6

When everything's ready, spoon the cheesy creamed corn between your plates and sprinkle over the crispy onions.

Serve the chips and salad alongside.

Enjoy!

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