Korean-style corn cheese

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 292, total fat 27 G., saturated fats 8 G., proteins 10 G., carbohydrates 4 G., fiber 0 G., cholesterol 41 mg, sodium 375 mg, sugar 2 G.

This creamy, sweet Korean appetizer and side dish is traditionally served sizzling straight from the pan or cooked during a Korean barbecue dinner. Canned corn is most often used, but this recipe uses fresh kernels cut from the cob. It's just as quick to prepare as canned corn and is undoubtedly delicious. You can sprinkle some gochukara pepper on top if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. rapeseed oil (canola)
Half a medium onion, diced (about 1/4 cup)
Half a medium red bell pepper, diced (about 1/3 cup)
Kernels from 5 small ears of corn (about 3.5 cups)
3 cloves garlic, crushed
0.5 cup mayonnaise
1.5 tsp sugar
2 and 1/4 cups grated whole milk mozzarella
Finely ground gochukaru (Korean chili pepper) and sliced green onions, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn kernels, mozzarella cheese, mayonnaise, garlic, chili pepper, sweet pepper

Cooking the dish according to the recipe:

Position a rack in the upper third of the oven and preheat the oven to grill mode.
Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the corn and cook, stirring occasionally, until the corn is tender and browned, 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.

In a large bowl, combine the corn mixture with mayonnaise, sugar, 1 teaspoon salt, and freshly ground black pepper to taste until well coated. Return the corn mixture to the skillet, spreading it into an even layer. Sprinkle with cheese and broil until the mozzarella is bubbly and golden brown, 2-3 minutes. Top with gochukara and chopped green onions, if desired.

Author of the recipe - Jackie Park – Menu Developer

Categories: