Korean Beoteo Oksusu Cup (Butter Corn Cup)
Quick answer
Butter corn cup is a Korean street snack made by stir-frying drained sweet corn in butter, then mixing it with mayonnaise and topping it with mozzarella in a heatproof cu...
What makes this special
- Stir-frying corn in butter and mayonnaise creates a savory base for this mozzarella-topped snack.
- Butter-frying drives off moisture, lightly caramelizing the corn surface
- Mayo mixed off-heat stays creamy without breaking
Key ingredients
Core cooking flow
- 1 Drain 280g sweet corn in a sieve for 5 minutes to remove all excess moisture.
- 2 Heat a pan over medium heat and melt 20g butter until it foams and fully melts.
- 3 Remove from heat, then add 2 tbsp mayonnaise, 1 tsp sugar, 0.25 tsp salt, an...
Butter corn cup is a Korean street snack made by stir-frying drained sweet corn in butter, then mixing it with mayonnaise and topping it with mozzarella in a heatproof cup before a final round of heating. Cooking the corn in butter drives off residual moisture from the canned or frozen kernels and lightly caramelizes their surfaces, concentrating the natural sweetness and adding a layer of nuttiness that plain steamed corn cannot provide. Mayonnaise coats every kernel in a creamy, slightly tangy film, while the mozzarella melted over the top creates a stretchy, gooey cheese layer that pulls apart with each spoonful. Sugar, salt, and black pepper balance the overall profile into a sweet-salty combination with just enough seasoning to keep the corn flavor central. A sprinkle of parsley adds a faint herbal note at the finish. The dish is rich from the combination of butter and mayonnaise, and mozzarella loses its stretch quickly as it cools, which makes eating it immediately out of the cup the correct approach.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Season
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.
- 4Prep
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.
- 5Heat
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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