Wait for the cheese pull! 🧀 Korean Corn Cheese is the side dish that always steals the show. It’s bubbly, sweet, and extra salty.
Ingredients:
- 1 can (340g / 12 oz) Sweet corn, drained 🌽
- 3 tbsp (45g) Japanese Mayo 🥚
- 1 tbsp (15g) Sugar 🍬
- 1 cup (120g) Shredded Mozzarella cheese 🧀
- 1 tbsp (15g) Butter 🧈
- 1/2 Green bell pepper, finely diced 🫑
- Black pepper to taste 🧂
Step-by-Step Instructions:
- Melt the butter in a small cast-iron skillet or non-stick pan.
- Add the corn and diced bell pepper.
- Fry for 3 minutes until the corn starts to smell toasted.
- In a small bowl, mix the mayo and sugar.
- Pour the mayo mixture over the corn and stir until every kernel is coated.
- Flatten the corn into one even layer.
- Cover the entire top with a thick layer of mozzarella cheese.
- Place a lid on the pan for 2 minutes until the cheese is melted and bubbly.
- Optional: Place under a broiler for 1 minute to get brown, crispy cheese spots.
- Serve while it is still sizzling and stretching.
Secret Tip: Use Japanese mayo (Kewpie) if possible. It is much creamier and tangier than regular mayo, which cuts through the heavy cheese.