Description
Korean Corn Cheese is a popular and easy-to-make dish that combines sweet corn with creamy, melted cheese. This recipe is perfect as a side dish or appetizer, offering a delightful blend of flavors and textures that are sure to please.
Ingredients
- 2 (15 oz each) cans corn kernels, drained
- 1/3 cup mayonnaise
- 2 teaspoons granulated sugar
- 3 tablespoons unsalted butter
- 1 cup shredded mozzarella cheese, grated
- 1 green onion, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Drain the canned corn kernels. Grate the mozzarella cheese. Thinly slice the green onion.
- Cook the Corn Mixture: Heat a skillet over medium heat. Add the drained corn kernels, unsalted butter, mayonnaise, and granulated sugar to the skillet. Stir continuously until the butter melts and combines. Season with kosher salt and freshly ground black pepper. Cook until bubbling.
- Add the Cheese and Broil: Sprinkle shredded mozzarella cheese evenly over the corn mixture. Place the skillet under a low broiler. Broil until the cheese is golden brown and bubbly. Watch closely to prevent burning.
- Garnish and Serve: Remove the skillet from the oven and let it cool slightly. Garnish with thinly sliced green onions. Serve the Korean Corn Cheese warm.
Notes
- Cheese Variations: Experiment with cheddar or Monterey Jack.
- Spice it Up: Add cayenne pepper or hot sauce.
- Add Vegetables: Include bell peppers or mushrooms.
- Use Fresh Corn: Cut kernels off the cob and cook them.
- Make it Vegetarian: Ensure all ingredients are vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Appetizer
- Method: Broiling, Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg