Korean Corn Cheese

• servings: 3 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 cans of corn, or 2 ears of corn on the cob (~3 cups, kernels removed)

1/2 teaspoon cayenne pepper

2 1/2 tablespoon Kewpie mayonnaise

1 1/2 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoon salted butter

2 stalks green onion (finely chopped)

2/3 cup shredded mozzarella

Directions

Prepare the oven. Preheat broil to 450˚F.

Prepare the corn. If using fresh ears of corn, first remove the husk and leaves on the corn and shave the corn kernels. For canned corn, drain liquid from can. Place in a large mixing bowl. Set aside.

Mix in the ingredients. Add the cayenne pepper, and kewpie mayonnaise, sugar, salt and pepper into the corn bowl and mix well.

Melt the butter and cook the corn mixture. Melt the butter on a cast iron skillet or medium skillet on medium heat. Add the corn mixture and mix well. Cook for about 5-7 minutes or until the corn has softened.

Add the green onions. Remove the cast iron from the heat and mix in the green onions.

Top with mozzarella cheese and broil. Top the corn with the shredded mozzarella cheese and broil at 450˚F for 2-3 minutes until the cheese has melted and is slightly brown. (If you don't have a cast iron you can use a baking dish to broil the corn)

Serve immediately. Enjoy!

Nutrition

• Serving Size: 1 g
• Calories: 237 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Cholesterol: 28 mg
• Sodium: 463 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 6 g