Korean Corn Cheese
This Korean corn cheese is a quick and easy side dish made with sweet corn, creamy mayo and gooey melted mozzarella. Ready in under 10 minutes, it’s rich, cheesy and perfect served hot straight from the pan.
Servings: 4 serves
Ingredients
- 1 tin sweet corn kernels drained and rinsed
- ¼ cup Kewpie mayonnaise
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup shredded mozzarella cheese divided
- 20 g butter
- ¼ brown or white onion finely diced
- 1 clove garlic minced
- ½ teaspoon chilli flakes optional
- Sliced spring onions to serve
Instructions
- In a bowl, combine corn kernels, mayonnaise, sugar, salt, pepper and half of the mozzarella cheese. Stir until well combined.
- Heat butter in a frypan over medium heat. Once melted and bubbling, add diced onion, garlic and chilli flakes (if using). Sauté for 1–2 minutes until softened.
- Reduce heat to low and add the corn mixture. Toss well to combine with the onion and garlic.
- Spread the corn evenly over the pan and top with the remaining mozzarella cheese. Place under the grill for a few minutes until melted and lightly charred, or use a blow torch.
- Top with sliced spring onions and serve immediately.
Notes
Drain the corn well – Excess liquid will make the mixture watery.
Use low heat when adding the corn mixture – Helps the cheese melt smoothly without becoming oily.
Grill until just golden – Light charring adds flavour, but keep an eye on it to avoid burning.
Use low heat when adding the corn mixture – Helps the cheese melt smoothly without becoming oily.
Grill until just golden – Light charring adds flavour, but keep an eye on it to avoid burning.