Kimchi Creamed Corn Casserole

Sweet creamed corn balances the tangy, spicy kimchi, smoky pork adds hearty protein, and mild mozzarella allows the other flavors to shine without competing. This is an excellent way to use leftover smoked pork butt, since the pork is already cooked and seasoned — simply heat it through and let the flavors meld. It also works well with shredded chicken.

Ingredients

  • 1 1/2 C cooked rice
  • 1 1/2 pound smoked chopped or pulled pork or chicken
  • 2 (14 oz) cans of creamed corn
  • 1 pound kimchi include the juice, chopped
  • 8 oz (2 C) shredded mozzarella or creamy melty cheese, divided

Directions

  1. Preheat oven to 375°F. Use a 9x13-inch pan.
  2. Combine all ingredients in the pan, except 1 C of the shredded cheese.
  3. Cover with foil and bake 30 minutes.
  4. Remove from oven, stir, re-cover with foil, and return to oven for another 30 minutes.
  5. Remove foil and set oven to broil.
  6. Sprinkle remaining cheese on top and broil 3-5 minutes, watching closely, until golden brown.
  7. Rest 5-10 minutes to set up. Serve with crushed tortilla chips for crunch.