Korean corn cheese
Sweet buttery corn stirred with mayo, blanketed in mozzarella and broiled in the skillet until bubbling and spotted brown. A gooey Korean bar snack.
- Prep
- 3 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 320 kcal
Ingredients
Method
Heat the broiler to high with a rack about 6 inches from the element. Drain the corn well and shake off as much liquid as you can.
Melt the butter in a 10-inch ovenproof skillet (cast iron is ideal) over medium-high heat. Add the corn and cook, stirring, until hot and starting to catch in a few spots.
Take off the heat and stir in the mayonnaise, sugar and a pinch of salt. Smooth into an even layer and cover completely with the mozzarella.
Broil until the cheese is melted, bubbling and spotted golden brown. Watch closely, as broilers vary.
Carefully take the skillet out with an oven mitt (the handle will be very hot), scatter with the scallions and serve straight from the pan with spoons or tortilla chips.
Tips
- No broiler? Cover the skillet with a lid over low heat for 3 to 4 minutes until the cheese melts. You'll miss the browned spots but it's just as gooey.
- Frozen corn works too: cook it a couple of minutes longer in the butter until any water has steamed off.
- Most US supermarket mozzarella uses non-animal rennet, but check the label if you're strictly vegetarian.
