10-min. Easy Creamy Korean Corn Cheese

Ingredients

• 1 can (15 oz) Canned Corn (drained)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Japanese Mayonnaise (e.g., Kewpie, creamy)
• 1 teaspoon Granulated Sugar
• ¼ teaspoon Ground Black Pepper
• 4 ounces Imitation Crab Meat (optional, cut into bite‑size pieces)
• 1 cup Shredded Mozzarella Cheese (prefer low‑moisture for better melt)

Instructions

1. Drain the corn

   Open the canned corn, pour it into a fine mesh sieve or colander and let the liquid drain completely; discard the liquid.

   Time: PT1M

2. Melt butter

   Place the non‑stick skillet over medium heat and add the butter pieces. Let the butter melt and become foamy but do not let it brown.

   Time: PT1M

3. Cook corn with seasonings

   Add the drained corn to the skillet. Stir in the Japanese mayo, sugar, black pepper, and optional imitation crab. Cook, stirring frequently, until most of the liquid evaporates and the mixture becomes thick and glossy.

   Time: PT4M

4. Add cheese and melt

   Sprinkle the shredded mozzarella over the corn mixture. Stir gently until the cheese is fully melted and incorporated, creating a creamy sauce.

   Time: PT2M

5. Top with extra cheese and cover

   Add a little extra mozzarella on top, cover the skillet with a lid, and let it sit for about a minute so the top layer melts evenly.

   Time: PT1M

6. Serve

   Remove the skillet from heat, transfer the creamy corn cheese to a serving plate, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

408

Protein

16g

Carbohydrates

33g

Fat

42g

Fiber

4g