Cheesy Corn Korean Corn Cheese

Ingredients

• 2 tablespoons Unsalted Butter (divided: 1 tbsp for sauté, 1 tbsp for pan)
• 2 cups Yellow Corn Kernels (canned, drained or frozen and thawed)
• 1/2 cup Onion (diced, about 1 small onion)
• 1 piece Red Chili Pepper (finely chopped, optional for mild heat)
• 3 tablespoons Mayonnaise (regular mayo)
• 1 teaspoon Granulated Sugar (enhances corn sweetness)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Shredded Mozzarella Cheese (100% mozzarella, can substitute with Fontina, Gouda, or Pepper Jack)

Instructions

1. Prep Ingredients

   Dice the onion, finely chop the red chili (if using), and measure out corn, mayo, sugar, salt, pepper, and shredded mozzarella.

   Time: PT5M

2. Sauté Aromatics

   Heat 1 tablespoon of butter in a small skillet over medium heat. Add the diced onion and chopped chili, sauté until the onion becomes translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

3. Combine Corn Mixture

   In a mixing bowl, combine the corn kernels, sautéed onion‑chili mixture, mayonnaise, sugar, salt, and pepper. Stir until evenly coated and the mixture turns a bright yellow‑red hue.

   Time: PT2M

4. Heat Pan for Cooking

   Wipe the skillet clean, return it to the stove and add the remaining 1 tablespoon of butter. Melt over medium heat.

   Time: PT2M

   Temperature: medium

5. Cook Corn Base

   Pour the corn mixture into the skillet, spreading it evenly. Reduce heat to medium‑low and let it cook for about 5 minutes, stirring once, until the mixture thickens slightly and the bottom is lightly golden.

   Time: PT5M

   Temperature: medium‑low

6. Add Cheese and Finish

   Sprinkle the shredded mozzarella evenly over the top. Cover the skillet or place it under a pre‑heated broiler for 2‑3 minutes until the cheese melts and turns golden brown.

   Time: PT2M

   Temperature: broiler

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

3g