Description
Korean Cheese Corn is a delectable and easy-to-make side dish that features sweet corn mixed with gooey mozzarella cheese and Kewpie mayonnaise. Baked to golden perfection, it offers a delightful blend of creamy and slightly sweet flavors.
Ingredients
Scale
- 1 can (15.25 oz/432 g) sweet corn, drained
- ¾ cup mozzarella cheese, shredded (plus extra for garnish)
- 2 tablespoons Kewpie mayonnaise
- 1 teaspoon granulated sugar
- Pinch of salt
- Black pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) and lightly grease a small cast iron skillet (5-6 inches).
- Mix Ingredients: In a bowl, combine the drained sweet corn, shredded mozzarella cheese, Kewpie mayonnaise, granulated sugar, salt, and black pepper. Stir until well mixed.
- Transfer and Garnish: Transfer the mixture to the prepared skillet, spreading it evenly. Garnish with extra shredded mozzarella cheese.
- Bake: Place the skillet in the oven and bake for about 10 minutes, or until the cheese is melted and golden brown.
- Cool and Serve: Let the dish cool briefly before serving.
Notes
- Cheese Variation: Feel free to experiment with different types of cheese for varied flavors.
- Spicy Option: Add a pinch of chili flakes or chopped jalapeños if you prefer a spicy kick.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 220
- Sugar: 5g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg