Korean Corn Cheese
I can vividly remember the first time I tasted Korean Corn Cheese—about a decade ago during a KBBQ night, and from that very first bite, I was hooked. The sweet crunch of corn paired with the gooey, creamy mozzarella created a perfect harmony of flavors that blew me away. Since then, it's become a staple
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 oz Canned Whole Kernel Corn
- 1/2 tsp Salt
- 1 stalk Green Onion
- 1 clove Garlic
- 1 tbsp Butter
- 1/4 cup Kewpie Mayo
- 1/2 cup Shredded Mozzarella
Instructions
- 1
Prep:
- 2
Drain canned corn in a colander, and add a pinch of salt to help remove some moisture from the corn. Let the corn sit for a few minutes while we prep the rest of our ingredients
- 3
Chop up green onions and finely mince garlic
- 4
Cook:
- 5
Heat up dolsot or oven-safe pan on medium-high heat. Add butter and sauté green onions and minced garlic until fragrant
- 6
Add in drained corn, then squeeze in Kewpie Mayo. Season to taste with sugar, and then add half the mozzarella cheese. Mix well and flatten the corn mixture
- 7
Top with more mozzarella cheese, making sure to fully cover the corn
- 8
Broil in the oven on the top rack at the highest setting for 3-5 minutes or until cheese is melted, bubbling, and golden brown.
- 9
Serve immediately and enjoy!