Sweet Hot Corn Cheese By Chef Deuki Hong. Pulverized Flamin’ Hot Cheetos (yes, really) take the already indulgent pairing of sweet white corn and melty mozzarella to a revelatory new level.
Spices in this Recipe Card: Gochugaru Chile, Chive, Parsley, and California Onion Powder
“For some reason, this is a favorite at my SF chicken joint Sunday Bird. Probably because it combines super sweet corn, salty-creamy mozzarella, and the final spicy-cheesy kick of Flamin’ Hot Cheetos. With that many delicious things in one dish, it’s hard to go wrong.” -Deuki Hong
About Chef Deuki Hong: Deuki is a Korean-American chef who moved to the U.S. at the age of 1. Deuki was the Executive Chef of the smash-hit Baekjeong NYC in Manhattan’s Koreatown, and is also the co-author of the New York Times best seller, Koreatown: A Cookbook. In 2017, Deuki launched Sunday Hospitality Group in San Francisco, which has concepts such as Sunday Bird, Sunday Gather, and Sunday at the Museum inside the Asian Art Museum.
Micro portions, macro flavor! Sealed in airtight, half-teaspoon portions, Occo’s pre-measured, super fresh spice pods make it easy—and way more delicious—to explore flavors and master recipes from around the world.
Occo spice pods are made from aluminum, the most recycled and most recyclable material on the planet. (75% of all aluminum ever produced is still in use today!) The rest of our product is made from paperboard which is easily recycled with paper and cardboard.To provide you with the freshest, most flavorful ingredients (and help dismantle centuries of systemic injustice within the spice trade), Occo taps into the transparent, sustainable supply chains of small-scale spice merchants that have spent years building relationships at the farm level.
