Creamy Korean Corn Cheese
A simple and easy creamy Korean corn cheese recipe that you can achieve in 30 minutes with pantry-staple ingredients.
Servings 4 people
Calories 307kcal
Ingredients
- 3 cobs corn approx. 2 cups
- 1 1/2 tsp sugar
- 1/2 cup mayonnaise
- 1 green onion thinly sliced
- 1 tbsp butter room temperature
- 1 cup mozzarella cheese
- 1/2 tsp gochugaru optional
Instructions
- Preheat oven at 400˚F.
- Boil the cobs of corn for 5 minutes. Remove kernels carefully with a knife and discard cobs.
- In a medium mixing bowl, add all your ingredients and mix well.
- Grease your cast iron skillet with the butter, and pour in the corn cheese mixture, making sure it is spread through the whole pan, creating a thin layer.
- Bake for 10 minutes or until mixture melts and bubbles.
- Transfer dish to broiler and broil for 2 minutes or until top is browned.
- Serve immediately.
Nutrition
Calories: 307kcal | Carbohydrates: 3g | Protein: 7g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 382mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 0.3mg