Corn cheese is a popular dish in Korea, usually eaten at Korean BBQ and paired with soju or beer.
3 words to describe this dish would be creamy, cheesy & rich.
This dish is meant to be shared and enjoyed as a side dish since it’s very rich and creamy. In other words, please don’t attempt to eat this entire dish by yourself! You might regret it 😅
Korean food typically adds sugar to most dishes and this is no exception! Don’t worry, though – it’s not overly sweet. Instead, I think it balances perfectly with the savory cheese.
The key ingredient: mayo
I used Japanese mayo for this recipe which is sweeter, creamier and more tart than American mayo. You can also use Korean mayo, but Japanese mayo is usually easier to find. If you only have American mayo, however, you can add extra sugar and rice vinegar. The taste will not be exactly the same, but it will still taste good!
Watch my video tutorial below!
Korean Corn Cheese
Ingredients
- 2 cans (15 oz each) sweet corn, drained
- 50g onion, finely diced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 100g shredded mozzarella cheese
- 1/4 cup (55g) Japanese mayo
- pinch of salt
Instructions
- Heat the corn and onions on the stove on medium heat until the liquid in the pot evaporates. Make sure to stir often.
- Reduce the heat and melt the butter and brown sugar. Then add the mayo and a pinch of salt and mix well.
- Flatten the corn and top with cheese, then cover til the cheese has melted. Garnish with parsley or scallions & enjoy!
Notes
Serve in the pot to keep it hot instead of transferring to a bowl!
