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!