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A skillet of Korean corn cheese, melted cheese pulled back to show buttery corn kernels underneath

Korean Corn Cheese Recipe

The Korean corn cheese recipe behind every pub side dish table: canned corn, mayonnaise, sugar, and melted cheese. Ready in 15 minutes, one skillet.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4
Course: Side Dish
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 cans (about 340 g / 12 oz drained total) sweet corn kernels, drained well
  • 3 tbsp mayonnaise
  • 1 tbsp sugar, more or less depending on your corn's sweetness
  • 1/4 tsp fine salt
  • 1 tbsp butter
  • 150 g / 1 1/2 cups shredded mozzarella
  • 2 tbsp finely chopped scallion or parsley, for garnish
  • Black pepper, to taste

Method
 

  1. Preheat the oven broiler, or have a stovetop-to-oven-safe skillet ready.
  2. Drain the corn thoroughly, pressing out excess liquid with a spoon or paper towel — wet corn waters down the sauce and stops it from thickening.
  3. In a small oven-safe skillet or cast iron pan, combine the corn, mayonnaise, sugar, salt, and butter over medium heat.
  4. Stir constantly for 3 to 4 minutes, until the butter melts in and the mixture turns glossy and slightly thickened, coating each kernel.
  5. Taste and adjust the sugar — canned corn varies a lot in sweetness between brands, so this step matters more than the recipe number does.
  6. Smooth the corn mixture into an even layer in the pan and scatter the shredded mozzarella evenly over the top.
  7. Slide the pan under the broiler for 2 to 3 minutes, watching closely, until the cheese is fully melted and browned in spots. Alternatively, cover the pan and cook over low heat on the stovetop for 4 to 5 minutes until the cheese melts through.
  8. Remove from the heat, scatter scallion or parsley and a crack of black pepper over the top, and serve immediately, straight from the pan, with spoons for scooping.