Korean Corn Cheese
HB-10366 · Hand-built original · Korean
Korean corn cheese of corn and onion salted and drained, sautéed in butter with mayonnaise and sugar, then broiled under mozzarella.
KoreanSide40 minServes 4636 kcalVegetarianGluten-freeEgg-freeHigh Fiber
Main ingredient: cheese
Servings:4quantities adjust to match
Ingredients
- 4 cups corn, canned or fresh
- 1/4 cup onion, diced
- salt, to taste
- 2 tbsp butter
- 1/2 cup mayo
- 2 tbsp sugar
- 2 cups mozzarella cheese, shredded
Method
- Rinse the corn and drain it. Toss it in a large bowl with the salt and onion and let it sit for 30 minutes, then drain off the water that pools at the bottom; do the same with canned corn.
- Melt the butter in a pan over medium-high heat and sauté the corn and onion for 5 to 6 minutes, until softened. Take the pan off the heat and stir in the mayonnaise and sugar.
- Spread the corn mixture evenly in an oven-safe dish and cover it with the shredded mozzarella.
- Broil for 2 to 3 minutes, until the cheese is golden and bubbly, and serve hot from the dish.
Prep: 30 min · Cook: 10 min · Total: 40 min
Nutrition (per serving, where published)
636 kcalCalories
18.6 gProtein
55.1 gCarbs
41.5 gFat
15.1 gSaturates
5 gFibre
14 gSugars
1150 mgSodium
72 mgCholesterol
512 mgPotassium
302 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data