Korean corn cheese
Korean corn cheese, from above
Non vegEggKorea

Korean corn cheese

Sweet corn, mayo and mozzarella bubbling in a hot skillet. The side that steals the show.

15 minTime
12 gProtein each
mildSpice
Barbecue side star2 chapters · 1 min read

Make it your way

Grandma's waySweet corn with mayo and mozzarella, baked in a skillet.
The original
322kcalsame
12 gproteinsame
3 gfibresame
15minutessame

Korean corn cheese.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet corn kernels (corn kernels)2 cups, drained
Onion2 tbsp, finely chopped
Capsicum (green capsicum, green bell pepper)a little, diced
Mayonnaise3 tbsp
Sugar2 tsp
Salta pinch
Butter1½ tbsp
Mozzarella150 g, grated
Spring onion (green onion, scallion)1 stalk, chopped

Method

4 steps
  1. 1Mix corn, onion, capsicum, mayonnaise, sugar and salt.
  2. 2Melt butter in a small cast iron pan and add the corn mix.
  3. 3Cook 3 minutes, top with mozzarella, cover and cook until melted, or grill until spotted brown.
  4. 4Scatter spring onion and serve in the pan.
Serve it like this

Serve sizzling in the cast iron pan with spoons, next to fried chicken or barbecue.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Korean corn cheese: a bread or rice, a side, something to drink and something sweet.

Bread or rice Kongnamul bap35 min
Bread or rice Methi thepla40 min
With a main Dakgangjeong45 min
With a main Cheese buldak40 min
With a main Samgyeopsal gui30 min
With a main Ganjang chicken50 min
To drink Omija cha10 min
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