Korean Corn Cheese

Course: Appetizer

Cuisine: Korean

Diet: Vegetarian

Prep Time: 5

Cook Time: 8

Total Time: 13

Servings: servings

Calories: 271kcal

Author: Shruthi Baskaran-Makanju

I love whipping up this Korean corn cheese in just 15 minutes! With gooey mozzarella, sweet corn, and a hint of maple, it’s a quick, satisfying dish for busy home cooks.

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Ingredients

15 oz corn drained
3 tablespoons mayonnaise
1 teaspoon maple syrup
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup red onion finely chopped
1 tablespoon unsalted butter
¾ cups mozzarella cheese shredded
1 scallion thinly sliced

Instructions

If you have an oven with a broiler, place the rack on the top tier and preheat your oven to 350ºF / 180ºC. Keep the rack in the middle if your oven doesn’t have this feature.
In a medium bowl, mix together corn, mayonnaise, maple syrup, salt, black pepper and red onion.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high heat. Add the corn mixture and sauté until just warmed, about 2 to 3 minutes.
Spread the mixture evenly into a single layer in the skillet, then top with cheese.
Broil until the cheese is golden brown in spots, approximately 3 to 4 minutes. Keep a close eye on it, as oven temperatures may vary. If using an oven without broiling features, bake for 15 to 20 minutes.
Sprinkle with scallions and serve immediately.

Notes

Use a well-drained can of corn kernels to avoid a watery dish. Sauté the corn mixture just until it's warmed to prevent overcooking the corn.
Finely chop the red onion for even cooking and better integration into the corn mixture.
Use an ovenproof skillet for easy transition from stovetop to broiler.
If your oven doesn't have a broiler, bake until the cheese is melted and bubbling, adjusting the time as needed.

Nutrition