Korean Corn Cheese is a dish of easy imagination by its very name. The melted and gradually hardening layer of cheese on top of the corn. As long as you have fresh or canned sweet corn, you can make Korean Corn Cheese at any time and for any occasion.
The difference between fresh and canned sweet corn is that canned sweet corn is soaked in sweet brine to produce a tingling flavor when boiled and consumed. This dish has the same flavor whether cooked on the stove or in the oven.
This is one of the quickest recipes you can make in minutes. Korean Corn Cheese is a dish that draws inspiration from both Korean and American cultures.
This dish is frequently served and well-known dish in Korea as an evening snack. When a person goes to a Korean restaurant, he/she can’t stop eating this dish. He can’t turn away from this eye-catching, nutritious, and delicious dish.
INGREDIENTS
- Fresh Kernal Corn or Tinned Sweet Corn – 2 whole kernel corn (15.25 oz) (no salt added) drained
- Unsalted butter – 1 tablespoon
- Mayonnaise – 6 tbsp
- Paprika or Korean chili flakes pinch of oregano – 1tsp
- Salt and pepper to taste
- White granulated sugar – 2 tbsp
- Mozzarella cheese, shredded – 1 cup
- 2 finely sliced green scallions
Preparation:
To begin, sauté the corn in a mixture of butter, mayonnaise, and a pinch of sugar to enhance sweetness. The mozzarella cheese is then sprinkled on top and allowed to melt over the corn.
Combine corn, butter, mayonnaise, spices, and sugar in a large cast-iron skillet/pan. Put the skillet to medium heat, stirring constantly until the butter has melted and the corn is thoroughly coated with the butter and mayonnaise.
Season with salt, pepper, and paprika or Korean chili flakes and toss to combine. Sprinkle the surface with cheese after the mixture is bubbling and heated. You may either cover the skillet with a lid or place it in the oven until the cheese has melted.
Place skillet in the oven. Preheat the oven to a low broil setting. Allow cheese to broil for 3-5 minutes until there is a crispy layer on top, or until the surface turns light brown, as seen through the oven door. Remove from the oven and top with scallions. Serve when still hot.