Korean Corn Cheese (Printable)
Sweet corn mixed with creamy cheeses and butter, topped with mozzarella and baked until melty and golden.
# What You'll Need:
→ Vegetables
01 - 2 cups sweet corn kernels, fresh, frozen, or canned and drained
02 - 2 green onions, thinly sliced
→ Dairy
03 - 1 cup mozzarella cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons mayonnaise
06 - 2 tablespoons cream cheese, softened
→ Seasonings
07 - 1 teaspoon sugar
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - Preheat oven to 425°F (220°C) or adjust broiler to high setting.
02 - In a medium mixing bowl, thoroughly blend corn kernels, sliced green onions, mayonnaise, softened cream cheese, unsalted butter, sugar, salt, and ground black pepper until uniform.
03 - Spoon mixture evenly into a small oven-safe skillet or baking dish, spreading to create an even layer.
04 - Distribute shredded mozzarella cheese in an even layer over the mixture.
05 - Bake or broil for 10 to 15 minutes until cheese is melted, bubbling, and golden brown on top.
06 - Present immediately while hot and creamy.
# Expert Suggestions:
01 -
- You get that glorious, gooey cheese pull without the fuss of a complicated dish.
- Every scoop brings together creamy, sweet, and savory flavors that feel oddly irresistible.
02 -
- Once I forgot to soften the cream cheese, and it left little curdles—let it warm up first for perfect creaminess.
- If you use canned corn, drain it really well so the dish turns out lush, not watery.
03 -
- If you like an extra crispy edge, use a cast iron skillet and let the sides brown up before serving.
- A touch more mayo keeps the cheese silky even after cooling a bit—trust this secret.