Corn Cheese (콘치즈)

Ingredients

• 1 can (15 oz) Canned Corn Kernels (drained and squeezed dry)
• 1 oz Onion (about ¼ small onion, minced)
• 1 oz Red Bell Pepper (diced)
• 1 oz Green Bell Pepper (diced)
• 1 pinch Salt (to draw out moisture from corn)
• 0.25 cup Mayonnaise (regular mayo, room temperature)
• 1 tablespoon Sugar (granulated)
• 5 oz Mozzarella Cheese (shredded or torn into small pieces)
• 1 tablespoon Butter (unsalted, cut into cubes)
• 2 oz Korean Rice Cakes (Tteok) (frozen, thawed in refrigerator)

Instructions

1. Drain and Squeeze Corn

   Place the canned corn in a strainer, then use a cheesecloth (or clean kitchen towel) to press out as much liquid as possible. You can also squeeze with clean hands.

   Time: PT3M

2. Season Corn and Rest

   Transfer the squeezed corn to a bowl, add a pinch of salt, and let it sit for 5 minutes. After 5 minutes, squeeze again to remove any released moisture.

   Time: PT5M

3. Prep Vegetables

   While the corn rests, mince the onion and dice the red and green bell peppers into roughly 1‑inch pieces (about 1 oz each).

   Time: PT4M

4. Sauté Corn in Butter

   Heat the cast‑iron skillet over medium‑high heat. Add 1 Tbsp butter, let it melt, then add the drained corn. Stir‑fry for 2–3 minutes until lightly golden.

   Time: PT3M

   Temperature: Medium‑high heat

5. Add Vegetables and Cook Out Moisture

   Add the minced onion and diced peppers to the skillet. Continue stir‑frying, pressing with the spatula, for another 4–5 minutes until most of the released water evaporates.

   Time: PT5M

   Temperature: Medium‑high heat

6. Cool the Mixture Slightly

   Remove the skillet from heat and let the corn‑vegetable mixture cool for about 2 minutes so the mayo won’t separate when added.

   Time: PT2M

7. Create the Creamy Base

   Return the skillet to low heat. Stir in ¼ cup mayonnaise and 1 Tbsp sugar until fully incorporated and the mixture becomes glossy.

   Time: PT2M

   Temperature: Low heat

8. Add Cheese and Rice Cakes

   Sprinkle the shredded mozzarella over the creamy mixture and add the thawed rice cake pieces. Reduce heat to low and stir gently until the cheese melts and coats everything, about 4–5 minutes.

   Time: PT5M

   Temperature: Low heat

9. Broil for a Golden Bubbles

   Turn the oven to broil. Place the skillet (or transfer to a broiler‑safe dish) under the broiler for 1–2 minutes, watching closely, until the cheese surface bubbles and turns lightly golden.

   Time: PT2M

   Temperature: Broil

10. Serve Hot

    Remove from oven, let stand 1 minute, then serve immediately with beer or soju. Enjoy the gooey, cheesy goodness!

    Time: PT1M

Nutrition Facts

Calories

250

Protein

9 g

Carbohydrates

22 g

Fat

13 g

Fiber

2 g

Ingredient Substitutions

• Instead of Canned Corn Kernels: Fresh corn kernels, frozen corn
• Instead of Onion: Shallot
• Instead of Red Bell Pepper: any red pepper
• Instead of Green Bell Pepper: any green pepper
• Instead of Mayonnaise: Greek yogurt, aioli
• Instead of Sugar: honey, maple syrup (use less)
• Instead of Mozzarella Cheese: Cheddar, Monterey Jack
• Instead of Butter: vegetable oil, margarine
• Instead of Korean Rice Cakes (Tteok): Mochi pieces, glutinous rice sticks

Equipment Needed

• Cheesecloth or Clean Kitchen Towel
• Strainer or Colander
• Cutting Board
• Chef’s Knife
• Cast Iron Skillet
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Oven with Broil Function

Critical Steps — Do Not Skip

• Draining and squeezing the canned corn to remove excess water
• Pressing the vegetable mixture to evaporate moisture before adding mayo
• Melting the mozzarella slowly on low heat to avoid burning
• Broiling just until the cheese bubbles and lightly browns, watching constantly

Chef Tips from the Video

• Use shredded mozzarella for faster melting; a blend of mozzarella and a touch of cheddar adds extra flavor.
• Add a pinch of smoked paprika or gochugaru for a subtle heat.
• For extra crunch, sprinkle toasted sesame seeds just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat or under the broiler.

Freezer: Not recommended; texture of cheese and rice cake changes.

Room temperature: Serve immediately; does not keep well at room temperature.

Make-Ahead Tips

• Drain and season the corn up to 30 minutes before cooking
• Dice the peppers and mince the onion and store in a sealed container in the fridge
• Melt the cheese and combine with rice cakes; keep warm until ready to broil

Frequently Asked Questions