Ok, Ok. I know what some of you might think: “CORN in cookies? CHEESE in cookies? Corn AND Cheese in cookies? What has this world come to?”
Let me explain.
Corn cheese (mais con keso) is a common ice cream flavor in Filipino cuisine. Its one of my favorites and a beautiful balance of sweet and salty. Usually the cheese is processed yellow cheese which, I admit, is a guilty pleasure of mine.
To me, whipping up a corn cheese cookie recipe was a no brainer. The hardest part being how to slice the cheese. In my video you see me using a slicer tool but I would honestly just tear it up by hand assuming you’re using American yellow cheese slices.
For the most authentic flavor, use Eden brand cheese. This is THE brand of processed cheese in the Philippines but it isn’t easy to find elsewhere especially at a reasonable price. You can easily substitute Velveeta or, like in my video, Kraft American singles.
For the corn, just use whatever canned corn you have. The sweeter the better! Also try to not use any of the corn liquid from the can as it will make the cookies too wet.
Ingredients
- 113g butter
- 150g sugar
- 1 egg
- 1 teaspoon vanilla extract
- 192g all purpose flour
- 58g cornmeal
- 123g corn kernels
- 104g american yellow cheese slices, cut into small bits (80g if using parmesan)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions
1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes
2. Add eggs and vanilla extract. Mix together until well combined.
3. In a separate bowl, sift together the flour, cornmeal, baking powder, and salt.
4. With the stand mixer on low speed, slowly add the dry ingredients into the wet ingredients a little bit at a time, just until combined (do not over mix).
5. Add the corn kernels and cheese bits. Mix on low speed just until combined.
6. Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
7. Chill the dough for at least 1 hour in the fridge.
8. Bake in a pre-heated 350ºF (175ºC) oven for 10-15 minutes, or just until the edges of the cookie has set (do not over bake).
9. Allow cookies to fully cool before enjoying
Recipe
Corn Cheese Cookies
Ingredients
- 113 g butter
- 150 g sugar
- 1 egg
- 1 teaspoon vanilla extract
- 192 g all purpose flour
- 58 g cornmeal
- 123 g corn kernels
- 104 g american yellow cheese slices cut into small bits (80g if using parmesan)
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes
- Add eggs and vanilla extract. Mix together until well combined.
- In a separate bowl, sift together the flour, cornmeal, baking powder, and salt.
- With the stand mixer on low speed, slowly add the dry ingredients into the wet ingredients a little bit at a time, just until combined (do not over mix).
- Add the corn kernels and cheese bits. Mix on low speed just until combined.
- Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
- Chill the dough for at least 1 hour in the fridge.
- Bake in a pre-heated 350ºF (175ºC) oven for 10-15 minutes, or just until the edges of the cookie has set (do not over bake).
- Allow cookies to fully cool before enjoying