Korean Cheese Corn. PERFECT for BBQs

Ingredients

• 2 cups Fresh Corn Kernels (freshly shucked; can substitute canned or frozen corn (thawed and drained))
• 1.5 cups Mozzarella Cheese (shredded; divided (1 cup for mix, 0.5 cup for topping))
• 2 tablespoons Mayonnaise (optional; adds richness)
• 1 teaspoon Monk Fruit Sweetener (or any low‑calorie sweetener)
• 1/2 teaspoon Garlic Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground preferred)
• 2 stalks Green Onions (chopped; for garnish)
• 2 tablespoons Unsalted Butter (to coat the skillet)

Instructions

1. Prepare the Corn

   If using fresh corn, shuck the ears and slice the kernels off the cob; if using canned or frozen, drain and pat dry.

   Time: PT5M

2. Mix the Base

   In a large mixing bowl combine the corn kernels, 1 cup shredded mozzarella, mayonnaise, monk fruit sweetener, garlic salt, and black pepper. Stir until everything is evenly coated.

   Time: PT5M

3. Butter the Skillet

   Place the oven‑safe skillet on the stovetop over medium heat and add the butter, swirling to coat the bottom completely.

   Time: PT2M

   Temperature: Medium heat

4. Transfer to Skillet

   Pour the corn mixture into the buttered skillet, spreading it into an even layer.

   Time: PT1M

5. Bake

   Place the skillet in a pre‑heated oven at 400°F and bake for 15‑20 minutes, until the corn is tender and the cheese has melted.

   Time: PT18M

   Temperature: 400°F

6. Add Garnish

   While the corn is baking, finely chop the green onions. After the bake, sprinkle the chopped green onions and the remaining 0.5 cup mozzarella over the top.

   Time: PT2M

7. Broil

   Switch the oven to broil and cook for about 3 minutes, or until the top cheese is bubbly and lightly browned.

   Time: PT3M

   Temperature: Broil

8. Serve

   Remove the skillet with oven mitts, let it rest for 2 minutes, then serve hot as a side to Korean BBQ or any grilled meat.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

7g

Carbohydrates

22g

Fat

11g

Fiber

2g