Easy 10-min. Korean Corn Cheese
Sweet corn simmered in buttery melted cheese with imitation crab meat. This easy Korean corn cheese recipe uses minimal ingredients and is ready in 10 minutes on the stovetop. A delicious vegetable side dish that's restaurant quality, family-friendly, and budget-friendly!
- Prep time
- 3 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 fl oz. canned corn
- 1/2 cup mozzarella cheese (shredded)
- 1 tbsp butter (unsalted or salted)
- 3/4 cup imitation crab meat (optional)
- 1/4 cup Japanese mayo ((aka Kewpie Mayo) or sub with regular mayo with a thicker texture)
- 1 tsp white granulated sugar (or cane sugar)
- 1/8 tsp black pepper
Instructions
- 1
Strain canned corn of any excess liquid using a fine mesh sieve. Transfer the strained corn to a large mixing bowl and set aside.
- 2
Chop the imitation crab meat into 1-inch long pieces and set aside.
- 3
Melt the butter in a large non-stick pan on medium heat. Add corn and mix until evenly coated in butter.
- 4
Then add mayo, sugar, black pepper, imitation crab meat, and mix until evenly incorporated while breaking up the crab meat. Cook until liquids in the pan have fully evaporated, about 4-5 minutes.
- 5
Add half of the shredded cheese and mix until evenly incorporated.
- 6
Reduce to low heat and add remaining cheese on top of the corn. Cover and melt the cheese, about 2-3 minutes. Serve and enjoy!