Korean Corn Cheese
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1(15-ounce) can corn kernels, drained
- ¼cup finely chopped red bell pepper
- 3tablespoons mayonnaise
- 1teaspoon granulated sugar
- ¼teaspoon kosher salt
- ⅛teaspoon black pepper
- 1tablespoon unsalted butter
- ¾ to 1cup shredded mozzarella cheese (see Tip)
- 1scallion, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
409 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 16 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
- Step 2
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
- Step 3
Spread the mixture evenly into a single layer, then cover with cheese.
- Step 4
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
- Step 5
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
- For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Nenis
Used mild jalapeños instead of bell peppers, cut sugar in half since corn is plenty sweet and used a mix of mozzarella and cheddar. Served with black bean turkey chili. Delish!
Helen
Add spicy chicken to this - and let the magic happen
Aaron
Make sure to check before 3 minutes, I pulled mine right at 3 and the cheese was burnt. I used part slim mozzarella so I wonder if full fat might have turned out better. Also I would recommend mixing some of the cheese in rather than just topping it so it is melty goodness throughout.
SUE
I made this EXACTLY as written. There's no way it would feed 4! I had trouble not eating the whole thing. I will definitely be making this over and over again. WOW. And I did mix some muenster in with the mozzarella.
Mary H
Yes, you can use frozen corn BUT take into account the weight of the water in canned corn, so don’t use equal weights! I used 8 oz of frozen corn, defrosted in the microwave - the perfect amount. I also used Colby Jack cheese (a COVID substitute), which melted nicely. Delicious!
Andrea
This is really yummy! I used a jalapeno in place of a bell pepper. Just the right amount of spice. Served with Trader Joe's Korean ribs and a green salad. Perfect.
Jane Norton
From the first line of the recipe's description: "A uniquely Korean-American creation".
RosebudTX
Didn’t deviate from the recipe and it was great! Would be an impressive side dish to serve guests, but equally good (and easy) for burger night which is what we did.
LHC
This popped up right when I planned to use up a bag of frozen sweet corn (which worked fine; still needed draining which at first I forgot to do). Putting it in the oven with the broiler on did not work that well, probably because our broiler is on the bottom. So I cooked it in the oven for about 6 mins and then when it was not browning, finished it off with 20 seconds right under the broiler. As promised, it is VERY kid-friendly.
chris b
Really late modification to this cook, using TJ's frozen grilled corn instead of the listed canned corn puts this recipe over the top for me and my crew. 8P
Beth
Tortilla chips would work. So would a spoonful on those party rye slices or toast crisps. We use something similar to top baked potatoes but add lots of green onions to the corn.
PearMer
I could see my foodie family wanting to fuse this with a deconstructed elote recipe. Yum!
Mardee
Sure, but you will need to defrost it and then drain first.
Tammi
Any ovenproof skillet. I use my stainless steel for stovetop-to-oven all the time. (I know it's blasphemy, but I can't even deal with cast iron.)
Julia K
Can I make this with frozen corn?
Srenee99
This recipe is best doubled. I ate half of it before it ever made it to the table. L
AW
Made it tonight; it was a great and easy side dish. I used 3 fresh corns from Costco; next time I will use more. It was delicious.
cooked
Made w Kate and Adam and Kara and Nick delish!!
Michelle
Strangely tasty. Like others I will add a bit of spice next time, maybe some dried shallots. Quick and easy side dish.
Fig
I used fresh corn. Absolutely delicious.
marosborne
Very good! Doesn't taste "Korean" in any way, shape, or form, but it's balanced and tasty with a nice mouth feel. As I'm sure many others have posted here, use fresh local corn if you can, instead of canned corn.
Rebecca Patterson
Absolutely delicious! Made it with 4 ears of fresh corn and it was perfection!
linda
Made for four with red pepper flakes for a little kick. Not enough. People were scraping the bowl
linda
Made this for four. Used red pepper flakes instead of regular pepper to give it a small kick. People were licking the bowl. Recipe for four needs to be expanded-maybe by twice
B Raney
Saw this recipe and prepared it as a side dish to beef fajitas. I used frozen corn because that is what I had on hand. Like another poster, I added a little cumin and chopped jalapeños. Based on other's connects, I didn't add the sugar. The corn was sweet enough. It was a hit. My husband even loved it. He is planning the leftovers to accompany his grilled ribeye steak.
Lydia Sugarman
Mozzarella is like a pladeholder chees to me, lacking in contributing any real flavor and then, clumpy as it cools. Gimme good ol' Velveeta! that would take this dish to another level!
Ann Stevenson
I used fire-roasted frozen corn and cut up sliced ham to make it a one-dish meal.
Diane S
I made this as a side for our bulgogi dinner. Easy dish. Mild flavor, might spice it up a little next time.
Debbie
I used the recipe as a starting point— added a drained can of green chilies to corn, peppers and may mix. Then topped that with cooked thin sliced beef with fajita seasoning. Topped that with the cheese to broil for gooey golden dinner. My husband loved it and he’s a bit finicky. I left out the sugar and salt for our needs, but my sister noted serving it as a warm dip with salted tortilla chips would be delicious. Oh yeah.
Mrs. P
Here’s my take: Trader Joe’s super Sweet frozen white corn - do not defrost Diced red pepper No butter. Seemed unnecessary. Into a screaming hot 10 inch cast iron skillet till corn is a bit scorched. Allow to cool. Mix mayo, sugar, salt pepper in a small bowl, fold in one diced scallion on the bias. Toss into corn and peppers. Cover with cheese. Skillet under broiler till cheese melts. Garnish with more scallions.
Private notes are only visible to you.
Advertisement
