Korean Corn Cheese
Korean Corn Cheese is a creamy, cheesy, and slightly sweet dish that's perfect as a side or appetizer. Made with corn, mayo, and mozzarella, this dish is finished under the broiler for a golden, bubbly top and garnished with fresh green onions for a pop of flavor.
Ingredients
- 2 cans corn kernels 15 oz each, drained
- 1/3 cup mayonnaise
- 2 teaspoons granulated sugar
- 3 tablespoons unsalted butter
- 1 cup shredded mozzarella cheese grated
- 1 green onion thinly sliced, for garnish
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Drain two 15-ounce cans of corn kernels thoroughly to remove excess liquid. Thinly slice one green onion for garnish, and grate 1 cup of mozzarella cheese for a creamier texture.
- Preheat a cast iron skillet over medium heat. Add the drained corn and 3 tablespoons of unsalted butter. Stir until the butter melts and coats the corn evenly. Stir in 1/3 cup mayonnaise and 2 teaspoons granulated sugar, mixing well. Season with kosher salt and freshly ground black pepper to taste.
- Sprinkle 1 cup of grated mozzarella cheese evenly over the bubbling corn mixture. Place the skillet under the broiler on low for 3-5 minutes until the cheese is melted, bubbly, and golden brown on top. Watch closely to prevent burning.
- Remove the skillet from the oven and let cool slightly. Sprinkle the sliced green onions on top. Serve hot, directly from the skillet, as a side dish, appetizer, or pairing for Korean BBQ.
Notes
For added flavor, mix in a small amount of gochujang (Korean chili paste) with the corn mixture for a spicy kick. Leftovers can be stored in an airtight container and reheated in the oven or microwave.
Nutrition
Calories: 250kcal
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