Korean Corn Cheese

Name: Korean Corn Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tins corn kernels, drained; 4 tbsp mayonnaise; 1 tsp gochujang; 1 tsp sugar; 150g mozzarella, grated; 50g cheddar, grated; spring onion and sesame seeds to garnish

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

Mix corn, mayo, gochujang and sugar.

Spread in a cast-iron pan or oven dish.

Top with mozzarella and cheddar.

Bake or grill at 220°C until cheese is bubbling and golden.

Garnish with spring onion and sesame.

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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