Korean Corn Cheese Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g fresh or frozen corn kernels (thawed if frozen)</li> <li class="ingredients-single-item">60g mayonnaise</li> <li class="ingredients-single-item">30g unsalted butter, softened</li> <li class="ingredients-single-item">150g mozzarella cheese, grated</li> <li class="ingredients-single-item">50g cheddar cheese, grated (optional)</li> <li class="ingredients-single-item">1 tablespoon sugar</li> <li class="ingredients-single-item">2-3 green onions, thinly sliced</li> <li class="ingredients-single-item">1 teaspoon gochugaru (Korean red pepper flakes) or paprika (optional)</li> <li class="ingredients-single-item">Salt and pepper to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">20cm (8-inch) cast-iron skillet or oven-safe dish</li> <li class="equipment-single-item">Mixing bowl</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan/400°F). If using a cast-iron skillet, you can use the same pan for cooking and serving, which helps maintain heat and creates a more impressive presentation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> If using fresh corn, cut the kernels from the cob. If using frozen corn, ensure it's completely thawed and pat dry with paper towels to remove excess moisture – this ensures your dish won't become watery and the cheese melts properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a mixing bowl, combine the corn kernels, mayonnaise, softened butter, half of the grated mozzarella, sugar, half of the sliced green onions, and salt and pepper to taste. The butter adds a rich flavor while the mayonnaise creates creaminess that coats the corn evenly. Mix thoroughly until all ingredients are well incorporated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the corn mixture to your skillet or oven-safe dish, spreading it into an even layer. The even distribution ensures consistent cooking and melting of the cheese. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Top the corn mixture with the remaining mozzarella cheese and the cheddar cheese (if using). The combination of cheeses creates a more complex flavor profile and that perfect cheese pull when served. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the skillet in the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbling around the edges. For a more caramelized top, switch to the grill/broiler setting for the final 1-2 minutes, watching carefully to prevent burning. This creates those irresistible brown spots on the cheese. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Remove from the oven and immediately sprinkle with the remaining green onions and gochugaru or paprika if using. The residual heat will slightly wilt the green onions, releasing their flavor while maintaining some freshness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow to cool for 2-3 minutes before serving – the mixture is extremely hot straight from the oven and the brief resting time allows the flavors to settle while still keeping the cheese wonderfully stretchy. Serve directly in the cooking vessel for a rustic presentation that keeps the dish warm longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Enjoy this Korean Corn Cheese as a side dish with Korean BBQ, as an appetizer with crusty bread for dipping, or simply as a delicious snack on its own. The contrasting textures of sweet corn kernels and melty cheese create an addictive dish that's sure to be requested again and again! </li> </ol>