Korean Corn Cheese (AUTHENTIC!)
Korean Corn Cheese is a super popular Korean side dish that is loaded with lots of corn and melty, gooey mozzarella cheese! It's a decadent side that goes with anything!
Servings: 4
Ingredients
Instructions
- In a large bowl, rinse the corn and drain. Add the salt, onion, and mix together and let sit for 30 mintues. Drain the excess water that has pooled to the bottom. Do the same process if using canned corn.
- Melt butter in a pan over medium high heat and add corn and onions and sauté 5-6 min until the corn and onions have softened. Turn off the heat, then add mayo and sugar to the pan and mix to combine.
- In an oven safe dish, add the corn mixture and spread evenly in the dish. Top with shredded mozzarella cheese.
- Broil for 2-3 minutes or until cheese is golden and bubbly. Enjoy!
Video
Notes
Whether you are using canned or fresh corn (I use canned for convenience), you will need to remove as much moisture as possible from the corn before broiling. If you do not remove excess moisture, you will end up with a soggy, watery Korean Corn Cheese. The way to combat excess moisture is by salting the corn for 30 minutes before cooking - this extra step is key!
If using fresh corn, remove kernels and place in a small bowl with diced onions. Lightly salt for 30 minutes. Remove any water that has pooled on the bottom of the bowl before mixing with mayo and sugar.
If using canned corn, drain the corn and rinse with water. Add drained corn into a small bowl with diced onions and lightly salt for 30 minutes. Remove any water that has pooled on the bottom of the bowl before mixing with mayo and sugar.
Use unsalted butter. You can always add more salt if the dish needs it.
I love using Kewpie (Japanese mayo) - Kewpie mayo is used with only egg yolks, so it is richer and creamier than conventional mayo. You can use whatever mayo you prefer or have on hand.
Storage, Reheating, and Make-Ahead Instructions - Korean Corn Cheese can be stored in an airtight container in the refrigerator for up to 3 days. I usually microwave it to quickly reheat before eating.
If you want to prepare his dish in advance, cook the corn and onions and mix with mayo, sugar, and top with mozzarella cheese. Cover with saran wrap and store in the refrigerator for up to 3 days. Pull out of the refrigerator and pop into the oven to broil for 2-3 minutes before serving.
Nutrition
Calories: 584kcal | Carbohydrates: 41g | Protein: 18g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 576mg | Potassium: 400mg | Fiber: 4g | Sugar: 14g | Vitamin A: 977IU | Vitamin C: 9mg | Calcium: 294mg | Iron: 1mg
