Taleggio adds a funky flavor to this rich and creamy corn dish, served at Atoboy in New York City and inspired by a fresh corn banchan (side dish). Doenjang (Korean soybean paste); smoky bacon; and yondu, a gluten-free soy sauce alternative, add layers of salty, savory depth. Purchase doenjang and yondu at Korean groceries or on Amazon.

Junghyun Park
July 2019


Greg DuPree

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat bacon in a large skillet over medium. Cook, stirring occasionally, until crispy, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve 1 tablespoon bacon drippings in skillet. Add panko and salt to skillet; cook, stirring often, until golden brown, about 3 minutes. Transfer to a medium bowl; stir in 1/4 cup cooked bacon. Set remaining bacon and panko-bacon mixture aside.

  • Heat 2 tablespoons oil in a large saucepan over medium. Add 1 1/2 cups corn; cook, stirring occasionally, until slightly tender, 2 to 3 minutes. Add milk, and bring to a simmer over medium. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until liquid has reduced to about 1/4 cup, about 20 minutes.

  • Combine Taleggio, doenjang, yondu, and corn-milk mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 20 seconds. Set aside.

  • Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add remaining cooked bacon and remaining 2 cups corn kernels; cook, stirring often, until corn is tender, about 3 minutes. Add Taleggio mixture, and stir until well combined. Stir in mozzarella until melted. Season with salt to taste. Transfer to serving bowl; top with panko-bacon mixture and scallion slices, and serve immediately.