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

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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.

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Questions

What should Korean Corn Cheese look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until evenly coated. Step 6: cook until the cheese is melted, bubbly, and golden brown in spots.

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.

Is Korean Corn Cheese vegan?

No, though it is vegetarian. What keeps it from vegan is 2 tbsp unsalted butter, 1 cup shredded mozzarella cheese and 3 tbsp mayonnaise. For fully plant-based entries, see the vegan appetizer collection.

Does Korean Corn Cheese contain eggs?

Yes: 3 tbsp mayonnaise. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Korean Corn Cheese?

Refrigerate what is left of Korean Corn Cheese within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

Serve it with

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