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
- 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
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.
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