Korean Corn Cheese Recipe 핫도그 레시피

Ingredients

• 1 cup Corn Kernels (drained from a 15‑oz can, cut into small pieces)
• 2 tablespoons Mayonnaise (regular mayo, room temperature)
• 1 tablespoon Unsalted Butter (softened, can be melted)
• 1.5 teaspoons Granulated Sugar (adds a subtle sweetness)
• to taste Black Pepper (freshly ground)
• 50 grams Mozzarella Cheese (shredded; about 1/2 cup)

Instructions

1. Prepare Corn

   Drain the canned corn using a strainer, then cut the kernels into small bite‑size pieces on a cutting board.

   Time: PT2M

2. Make Creamy Base

   In a mixing bowl combine the mayonnaise, softened butter, granulated sugar, and a pinch of black pepper. Stir until smooth.

   Time: PT2M

3. Coat the Corn

   Add the cut corn to the bowl and toss until each kernel is evenly coated with the mayo‑butter mixture.

   Time: PT1M

4. Cook the Corn Mixture

   Heat the non‑stick skillet over high heat. Add the coated corn, spreading it in an even layer. Stir continuously for about 3 minutes until the mixture is hot and slightly caramelized.

   Time: PT3M

   Temperature: high heat

5. Add Mozzarella

   Sprinkle the shredded mozzarella over the hot corn. Cover the pan with a lid (or use a kitchen torch) and let the cheese melt for 2 minutes, creating a golden‑brown top if desired.

   Time: PT2M

6. Serve

   Transfer the cheesy corn to a serving plate and enjoy immediately while hot and gooey.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g