Korean Corn Cheese
269kcal
Ingredients
- 15 oz fresh corn kernels (or use drained canned whole kernel corn)
- 2 oz diced yellow onion
- ½ cup mayo
- a pinch of black pepper (to taste)
- ½ teaspoon coarse kosher salt (or about ¼ teaspoon of table salt)
- 1 tablespoon unsalted butter
- ½ tablespoon chopped green onion (or as needed) for sprinkling
- 5-6 oz freshly shredded low-moisture mozzarella cheese
Method
- In a bowl, combine the fresh corn, salt, mayonnaise, black pepper, and chopped yellow onion. Stir everything together until well mixed.
- Melt butter in a medium skillet over medium-high heat. Add the corn mixture and sauté for about 3 minutes, or until the corn is cooked and slightly golden. Taste the mixture and add about ½ teaspoon of sugar if you’d like it sweeter.
- Sprinkle the cheese over the corn mixture. Then, transfer the skillet to the oven on the top rack and broil for 2-3 minutes, or until the cheese is bubbly and golden. Garnish with green onions and serve immediately.
Nutrition
Calories269kcalCarbohydrates15gProtein8gFat21gSaturated Fat6gPolyunsaturated Fat9gMonounsaturated Fat5gTrans Fat0.1gCholesterol28mgSodium470mgPotassium231mgFiber2gSugar5gVitamin A322IUVitamin C6mgCalcium191mgIron0.5mg
Notes
Sugar: I chose to skip the sugar since I used fresh corn kernels, which I found sweet enough on their own. However, if you prefer a sweeter taste, feel free to add about ½ teaspoon of sugar.
Storage: Store the container in the refrigerator. It should last for about 3-4 days.