Korean Beoteo Oksusu Cup (Butter Corn Cup)

Name: Korean Beoteo Oksusu Cup (Butter Corn Cup)
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Cuisine: Korean
Ingredients: sweet corn kernels 280 g; butter 20 g; mayonnaise 2 tbsp; mozzarella 70 g; sugar 1 tsp; salt 0.25 tsp; black pepper 0.25 tsp; parsley flakes 0.5 tsp

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Corn sauteed in butter is folded with mayonnaise, covered with mozzarella and heated in the cup it is served in.

A microwave or an oven both do the job. Each spoonful pulls up a string of cheese, and the corn underneath is sweet and salty.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Drain 280g sweet corn in a sieve for 5 minutes to remove all excess moisture.

Residual water causes oil to splatter when sauteed and makes the cheese runny.
2

Heat a pan over medium heat and melt 20g butter until it foams and fully melts.

Add the corn and saute for 2 minutes until the remaining moisture evaporates and the kernels take on a buttery aroma.
3

Remove from heat, then add 2 tbsp mayonnaise, 1 tsp sugar, 0.25 tsp salt, and 0.25 tsp pepper and fold to combine.

Adding mayonnaise off the heat prevents it from separating.
4

Divide the corn mixture among heat-safe cups or ramekins and top each with an equal portion of the 70g mozzarella, about 15 to 20g per cup.
5

Microwave at 600W for 1.5 to 2 minutes, or bake in a 200C oven for 5 to 7 minutes.

Remove as soon as the cheese fully melts and begins to bubble.
6

Sprinkle 0.5 tsp parsley over the top and serve immediately.

The cheese hardens as it cools, so serve straight in the cup without transferring.