Korean Corn Cheese (Buttery Skillet Corn Mozzarella)
Korean corn cheese starts by sauteing drained canned corn with diced onion in butter, then mixing in mayonnaise, sugar, and black pepper before spreading the mixture flat and piling mozzarella on top. The pan is covered on low heat until the cheese melts into a stretchy, golden layer that binds the sweet corn beneath. A teaspoon of sugar amplifies the corn's natural sweetness against the salty, fatty cheese, and broiling at 220 degrees Celsius for five minutes adds a browned crust on top.
Adjust Servings
Instructions
- 1
Drain canned corn thoroughly.
- 2
Finely chop onion and saute in butter for 1 minute.
- 3
Add corn, mayonnaise, sugar, and pepper; stir to combine.
- 4
Spread evenly and top generously with mozzarella.
- 5
Cover and cook on low heat until cheese fully melts.
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Nutrition (per serving)
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