Korean Corn Cheese
A popular Korean bar-food snack of sweet corn and creamy mayo-seasoned filling topped with shredded cheese, broiled until molten and bubbling in a cast-iron skillet.
Ingredients
- 2 cups frozen or canned corn kernels, thawed or drained
- 2 tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp mayonnaise
- 1 cup shredded mozzarella cheese
- 2 scallions (for garnish), thinly sliced
Instructions
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1
Position an oven rack 6 inches from the broiler and preheat the broiler to high.
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2
Melt 2 tbsp unsalted butter in a small oven-safe skillet (cast-iron preferred) over medium heat. Add 2 cups thawed or drained frozen or canned corn kernels and cook, stirring occasionally, for 4-5 minutes until the corn is slightly caramelized.
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3
Season with 1 tsp granulated sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Remove from heat and let cool slightly, about 2 minutes.
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4
Stir 3 tbsp mayonnaise into the corn mixture until evenly coated. Spread it out evenly in the skillet.
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5
Cover the entire surface evenly with 1 cup shredded mozzarella cheese.
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6
Transfer the skillet to the oven and broil for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown in spots.
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7
Remove from the oven, garnish with 2 thinly sliced scallions (for garnish), and serve immediately directly from the skillet with crackers, chips, or toasted bread.