That Melty Korean Corn Cheese Hit Every Time (Print Version)
Sweet corn folded with mayo and butter, covered in mozzarella, and broiled until bubbly, golden, and stretchy.
# Ingredients:
For the corn cheese
01 -
2 cans (15.25 oz each) sweet corn, drained very well, about 3 cups (495 g drained)
02 -
2 tablespoons (28 g) unsalted butter
03 -
1/4 cup (60 g) mayonnaise, preferably Japanese-style
04 -
2 teaspoons granulated sugar
05 -
2 scallions, thinly sliced, plus more for topping
06 -
1/2 teaspoon black pepper
07 -
1/4 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon gochugaru or red pepper flakes, plus more for topping
09 -
1 1/4 cups (140 g) shredded low-moisture mozzarella cheese
# Instructions:
01 -
Position an oven rack about 6 inches from the broiler and heat the broiler to high. Have an 8-inch oven-safe skillet ready.
02 -
Drain the corn thoroughly, then press it with paper towels to remove extra moisture. This helps the finished skillet stay creamy instead of watery.
03 -
Melt the butter in the skillet over medium heat. Add the corn and cook, stirring often, for 3-4 minutes until hot and lightly glossy.
04 -
Turn off the heat. Stir in the mayonnaise, sugar, scallions, black pepper, salt, and gochugaru until the corn is evenly coated.
05 -
Spread the corn into an even layer. Sprinkle the mozzarella evenly over the top, keeping most of it inside the edges of the skillet.
06 -
Broil for 2-4 minutes, watching closely, until the cheese is melted and browned in spots. Garnish with extra scallions and gochugaru, then serve hot.
# Notes:
01 -
Serve immediately for the best cheese pull.
02 -
Use canned or thawed frozen corn, but remove as much moisture as possible.
03 -
If you do not have a broiler, cover the skillet over low heat until the cheese melts.