Korean Corn Cheese (콘치즈)

Ingredients

• 2 cups Sweet Corn Kernels (drained, from 2 juice‑box style cans)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons Mayonnaise (regular mayo, room temperature)
• 1 teaspoon Granulated Sugar (adds subtle sweetness)
• ¼ teaspoon Black Pepper (freshly ground)
• 1 cup Mozzarella Cheese (shredded; use 2‑3 small pre‑packaged portions if buying Korean convenience packs)
• 1 tablespoon Fresh Parsley (chopped for garnish)
• to taste Salt (optional, adjust after tasting)

Instructions

1. Drain the corn

   Open the two corn juice‑box containers and pour the kernels into a colander, discarding the liquid.

   Time: PT1M

2. Melt butter and dry the corn

   Place the cast‑iron skillet over medium heat, add the butter, and let it melt. Add the drained corn and sauté for about 3 minutes, stirring occasionally, until most of the remaining juice evaporates and the corn looks slightly dry.

   Time: PT3M

   Temperature: Medium heat

3. Mix mayo, sugar, and pepper

   In a small bowl, combine the mayonnaise, granulated sugar, and freshly ground black pepper. Stir until smooth.

   Time: PT1M

4. Combine corn with mayo mixture

   Pour the mayo mixture over the sautéed corn, stirring to coat evenly. Cook for another minute just to warm the mixture through.

   Time: PT1M

   Temperature: Medium heat

5. Add mozzarella cheese

   Evenly sprinkle the shredded mozzarella over the corn‑mayo mixture. Do not stir; let the cheese sit on top.

   Time: PT1M

6. Melt the cheese

   Cover the skillet tightly with aluminum foil. Turn off the heat and let the residual heat melt the cheese for about 5 minutes. Alternatively, place under a pre‑heated broiler for 1‑2 minutes for a lightly browned top.

   Time: PT5M

7. Garnish and serve

   Remove the foil, sprinkle chopped parsley over the melted cheese, add a pinch of salt if desired, and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

22 g

Fat

14 g

Fiber

2 g