How To Make Korean Corn Cheese 🌽🧀

Ingredients

• 1 can (15 oz) Canned Sweet Corn (drained)
• 2 tbsp Mayonnaise (regular or light)
• 0.5 tbsp Granulated Sugar (adds a subtle sweetness)
• 0.25 tsp Black Pepper (freshly ground if possible)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Vegetable Oil (for high‑heat cooking)
• 0.5 cup Shredded Mozzarella Cheese (or Korean cheese blend, loosely packed)

Instructions

1. Drain the Corn

   Open the can of sweet corn, pour the kernels into a colander and let them drain completely.

   Time: PT0M

2. Combine Corn with Seasonings

   Transfer the drained corn to a mixing bowl. Add 2 tbsp mayonnaise, 0.5 tbsp sugar, 0.25 tsp black pepper, and 1 tbsp butter. Stir vigorously until everything is evenly coated.

   Time: PT2M

3. Heat the Pan

   Place the skillet on the stove over high heat. Add 1 tsp vegetable oil and let it heat for about 30 seconds until shimmering.

   Time: PT1M

   Temperature: High heat

4. Cook the Corn Mixture

   Add the seasoned corn to the hot pan. Stir‑fry for 1–2 minutes, allowing the butter to melt and the corn to get a light golden edge.

   Time: PT2M

   Temperature: High heat

5. Add the Cheese

   Sprinkle the shredded mozzarella evenly over the hot corn. Cover the pan with a lid for 1–2 minutes, or until the cheese melts into a gooey “mountain.”

   Time: PT2M

6. Serve

   Turn off the heat, transfer the cheesy corn to a serving plate, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g