Go Back
Korean Cheese Corn

Korean Cheese Corn Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 422
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) whole kernel corn, drained
  • 2 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 2 tbsp mayonnaise (optional)
  • 1 cup shredded low-moisture mozzarella cheese
  • 1 green onion, thinly sliced
  • ½ tsp gochugaru or black pepper

Method
 

  1. In a skillet over medium heat, melt butter. Add drained corn, sugar, salt, and mayo (if using). Cook, stirring, for about 2 minutes until hot and glossy.
  2. Reduce heat to low, spread corn evenly, and scatter cheese on top. Cover and let melt undisturbed for 3 minutes, until cheese is fully melted and stretchy.
  3. Remove lid, garnish with green onion and gochugaru or pepper. Serve immediately straight from the skillet.

Notes

Canned corn must be drained well so the dish stays creamy, not watery. If you like more heat, drizzle a little gochujang or sriracha over the melted cheese before serving.