Doenjang Cream Cheese Corn

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.

Doenjang Cream Cheese Corn
Photo: Greg DuPree
Active Time:
25 mins
Total Time:
35 mins


  • 6 bacon slices (about 5 ounces), thinly sliced crosswise (about 3/4 cup)

  • 3/4 cup panko

  • 1/4 teaspoon kosher salt, plus more to taste

  • 1/4 cup extra-virgin olive oil, divided

  • 3 1/2 cups (18 ounces) fresh sweet yellow corn kernels (from 6 ears), divided

  • 3/4 cup whole milk

  • 1 1/2 ounces Taleggio cheese, grated

  • 2 tablespoons doenjang

  • 1 teaspoon yondu or soy sauce

  • 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)

  • 1 scallion, cut into thin 2-inch strips


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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