Easy Korean Corn Cheese
A simple Korean-inspired corn and cheese dish, combining corn kernels, mayonnaise, and mozzarella, is broiled in a skillet to achieve a satisfying melted cheese texture.
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Instructions
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Preheat the oven to 400F with a rack in the center.
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If using fresh corn, remove kernels from 4 to 5 medium ears.
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In a large bowl, combine the corn kernels, 1/4 cup mayonnaise, 3 minced garlic cloves, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and optional 1/4 teaspoon gochugaru or cayenne; adjust seasoning to taste.
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Melt 2 tablespoons unsalted butter in a 10-inch cast-iron skillet over medium heat. Add the corn mixture, stir, and scatter 2 cups (8 ounces) shredded mozzarella over top.
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Bake in the oven for 10 minutes until bubbly, then broil for 2 to 5 minutes until browned.
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Optionally garnish with 1 thinly sliced scallion before serving.