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Korean Corn Cheese
Hot, melted cheesy corn with mayo and gochujang, a Korean street food staple. Using a cast-iron pan rather than a regular dish lets the cheese get properly bubbling and browned at the edges under the grill.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
Korean
vegetariangluten-free
Ingredients
2 tinscorn kernels, drained
4 tbspmayonnaise
1 tspgochujang
1 tspsugar
150gmozzarella, grated
50gcheddar, grated
spring onion and sesame seedsto garnish
Instructions
1
Mix corn, mayo, gochujang and sugar.
2
Spread in a cast-iron pan or oven dish.
3
Top with mozzarella and cheddar.
4
Bake or grill at 220°C until cheese is bubbling and golden.
5
Garnish with spring onion and sesame.
6
Serve hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
271
Protein
14.2g
Fat
21.8g
Carbs
4.8g
Fiber
0.3g
Sodium
423mg
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