Charim and HAP
Korean Corn Cheese (Buttery Skillet Corn Mozzarella) cooking process
HAP turned Charim's Korean Corn Cheese (Buttery Skillet Corn Mozzarella) recipe into a 18-second cooking video.
See more from HAP on YouTubeKorean Corn Cheese (Buttery Skillet Corn Mozzarella)
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Korean corn cheese starts with drained canned corn tossed in mayonnaise, sugar, and black pepper, then sauteed with diced onion in butter before being spread flat in the pan and topped with a generous layer of mozzarella.
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The lid goes on over low heat until the cheese melts into a stretchy, golden sheet that locks the corn mixture underneath. A teaspoon of sugar pushes the corn's natural sweetness forward, and the fat from the mayonnaise blends with the cheese to produce a rich, creamy texture that coats every kernel. For a finished crust, broiling at 220 degrees Celsius for five minutes chars the surface and adds a toasty, slightly smoky layer on top. Sliced green onion or chopped parsley scattered over the finished dish cuts through the richness and adds a fresh note.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Drain 200 g canned corn in a fine strainer, rinse it briefly, then shake off as much water as possible so the skillet does not turn watery. Dice 40 g onion into small pieces about 0.5 cm wide.
- 2Control
Warm the skillet over medium heat, melt 1 tablespoon butter, and add the diced onion.
Cook for about 1 minute, stirring often, just until the onion looks translucent and sweet-smelling, before it starts to brown.
- 3Control
Add the drained corn and keep cooking over medium heat for about 1 minute to drive off leftover moisture.
The kernels should look glossy, and there should be no visible water pooling on the bottom of the pan.
- 4Season
Lower the heat to low, then stir in 2 tablespoons mayonnaise, 1 teaspoon sugar, and 0.25 teaspoon black pepper.
Mix only until the sauce coats the corn thickly, so the mayonnaise stays creamy instead of splitting.
- 5Control
Spread the corn mixture evenly across the bottom of the skillet and cover it with 120 g mozzarella, leaving no large gaps.
Cover with a lid and melt over the lowest heat for 2 to 3 minutes.
- 6Step
Turn off the heat when the cheese is fully melted and the edges are gently bubbling.
If using an oven, broil at 220 degrees Celsius for about 5 minutes, just until the surface turns lightly browned.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A small amount of sugar lifts the natural sweetness of corn and mozzarella in this skillet dish.
- Finish cue
- Mix only until the sauce coats the corn thickly, so the mayonnaise stays creamy instead of splitting.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
13min, 7 ingredients
Category median
40min, 8 ingredients
Based on 168 recipes
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