Korean Corn Cheese is a delightful blend of sweet corn,
creamy mayonnaise, and gooey melted cheese. This easy-to-make dish is perfect as a savory appetizer or side.
2 cups corn kernels, 1/2 cup mayonnaise, 1/4 cup sugar, 1 cup shredded mozzarella cheese, 2 tablespoons butter, 1/4 teaspoon salt, 1/4 teaspoon black pepper.
In a medium bowl, mix 2 cups of corn kernels, 1/2 cup of mayonnaise, 1/4 cup of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the corn mixture to the skillet and cook, stirring occasionally, until the corn is heated through and slightly caramelized.
Spread the corn mixture evenly in the skillet. Sprinkle 1 cup of shredded mozzarella cheese over the top. Cover the skillet with a lid to help the cheese melt evenly.
Once the cheese is fully melted and bubbly, uncover the skillet. For a golden-brown top, place the skillet under the broiler for 1-2 minutes, watching carefully.
Serve the Korean Corn Cheese hot, straight from the skillet. It’s best enjoyed while the cheese is still gooey and stretchy, making it an irresistible dish.
Try adding chopped green onions, diced jalapeños, or crumbled bacon to the corn mixture for added flavor and texture. Customize the dish to suit your taste preferences.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or skillet until warmed through and cheese is melted.
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