Korean•indulgent
Corn Cheese
How to Make Korean Corn Cheese
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups sweet corn kernels (, (from a 420 g / 0.9 pounds tin), water drained)
- 40 g bell peppers ((1.4 ounces), diced)
- 15 g butter ((0.5 ounces - I used salted butter))
- 1 cup shredded mozzarella cheese
- A few sprinkles parsley flakes
- 2 1/2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- A few sprinkles fine sea salt
- A few sprinkles ground black pepper
Instructions
- 1
Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
- 2
Preheat a skillet over medium-high heat. Add the butter and melt it, then reduce the heat to low. Add the seasoned sweet corn and bell pepper mixture from Step 1 and gently spread it around the skillet.
- 3
Sprinkle the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted, about 4 to 5 minutes. Alternatively, you can cook it in the oven at 220°C (428°F) until the cheese is melted (approximately 5 minutes). Use the broiler/grill if you want to brown the cheese.