Looking for a unique and tasty spin on traditional corn dogs? Korean corn dogs are a popular street food that deliver a delicious combination of sweet and salty flavors. Typically, hot dogs are coated in a batter, then deep fried with mozzarella on a stick and finished with sugar. The main difference between regular corn dogs and Korean corn dogs is that the American version uses a cornmeal batter, whereas the Korean style uses a batter made from yeasted dough or rice flour. Also, Korean corn dogs don’t necessarily have to have hot dogs in them, as this recipe shows! In this version, sharp cheddar cheese balls are fried in batter, coated in Panko breadcrumbs, sprinkled with sugar and then garnished with chopped kimchi, scallions and toasted sesame seeds – resulting in something wonderfully addictive. We can’t get enough of these and you won’t be able to either! Share this recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

How to Make Korean Cheese Corn Dog Skewers

To Make 6 Korean corn dog bites, start by cutting Cabot Seriously Sharp Cheddar cheese bar in half the long way, and then across twice to make 6 small rectangular cheese bites.

Skewer each of the cheese bites with a wooden skewer. Place the skewers in the freezer while heating the oil for frying and making the batter.

Heat 2 cups of oil in a high-sided heavy pot or cast-iron skillet to 350 degrees F.

Whisk flour, sugar, salt and baking powder together in a bowl. Add the cold milk and egg and whisk until smooth. Fold in the chopped corn kernels. Fill a pint-sized glass about ¾ full with the batter. If you are not ready to fry yet, put batter in the refrigerator.

Once the oil is hot, prepare the cheese skewers for frying: Put the panko crumbs in a shallow bowl or plate. Remove the cheese skewers from the freezer and the batter from the refrigerator. Dip the skewers into the batter, pulling out slowly and twisting. Then roll in the panko crumbs.

Fry the skewers until golden brown, about 4 – 5 minutes. Use a splatter guard (or stand back when frying), as the corn kernels may pop in the high heat of the fryer. Remove with tongs and place on a plate lined with paper towels.

Sprinkle the skewered bites with granulated sugar. Then garnish with chopped kimchi, scallions and toasted sesame seeds. Dig in!

For more kid-friendly recipes, try our Cheddar Bacon Potato Tots. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on these Korean Corn Dog Bites, so please rate and review it when you have the chance.