Korean Corn Cheese

Name: Korean Corn Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
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

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.

35 minEasyServes 4290 cal/serving

KoreanAppetizerStovetop and OvenVegetarianLow CarbHalal-friendlyKosher-styleNut-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-Free

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

1

Position an oven rack 6 inches from the broiler and preheat the broiler to high.
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.
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.
4

Stir 3 tbsp mayonnaise into the corn mixture until evenly coated. Spread it out evenly in the skillet.
5

Cover the entire surface evenly with 1 cup shredded mozzarella cheese.
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.
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.

Questions

Can I make Korean Corn Cheese dairy-free?

Not cleanly. Here the dairy (2 tbsp unsalted butter, 1 cup shredded mozzarella cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

How long does Korean Corn Cheese keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Korean Corn Cheese?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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