Recently, one of my Facebook friends, Lindsay, asked me if I can make “corn cheese.” I’ve heard of it, and actually tried a similar dish with no cheese, but never tried it with cheese before. After taste testing a few things, I made this delicious corn cheese recipe to share with Lindsay and you today. It is a popular side dish for some Korean restaurants in Korea. It may not be that great of a choice for your diet since it is high in calories and fat, however sometimes it is too delicious to avoid. 😉 The melted cheese with the sweet and buttery corn taste very good. Try it someday.
Yield: 2 Servings
Short Korean Lesson
- JuBang (주방) = Kitchen
- GeoSil (거실) = Livingroom
- 1 Can Low Sodium Sweet Corn (15 oz)
- ½ Cup Mozzarella Cheese
- 2 Tbsp Unsalted Butter
- 3 Tbsp Mayonnaise
- 1 Tbsp Sugar
- Some Parsley (Garnish)
Drain 1 can (15 oz) of low sodium sweet corn. You will get about 1½ cups of corn kernels.
Melt 2 Tbsp of unsalted butter in a heated pan. Since the mozzarella cheese and corn already has salt, it is best to use unsalted butter and low sodium sweet corn for this dish.
Add the corn in the pan. Fry for about 5 minutes on medium.
Add 3 Tbsp of mayonnaise and 1 Tbsp of sugar.
Cook for 2 minutes.
Now put the corn in a wide bottomed baking dish, or other oven safe dish.
Sprinkle about ½ cup worth of mozzarella cheese evenly on top.
Sprinkle some parsley on top of the cheese for garnish.
Broil it in the oven for about 3 minutes, or until the cheese melts and becomes nicely golden brown in spots.
You will have a delicious looking corn cheese dish in about 10 minutes.
Serve it when it is still hot and the cheese is melted.
I got another thumbs up from my son, Bryson, with this dish. 😉 This can be a good snack food for kids too. Enjoy!