Korean Corn Cheese


Korean Corn Cheese

Korean Corn Cheese


4 servings


  • 1 15-ounce can corn, drained
  • ¼ cup small-diced red bell pepper
  • 3 tablespoons mayonnaise
  • 1 teaspoon granulated sugar
  • ¼ teaspoons kosher salt
  • teaspoons freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 cup shredded mozzarella cheese
  • 1 green onion, thinly sliced


  1. Heat the broiler to high. 

  2. In a medium bowl, stir together the corn, red bell pepper, mayonnaise, sugar, salt and black pepper until well combined.

  3. In an 8-inch cast-iron skillet over high heat, melt the butter. Add the corn mixture and sauté until warm, 2 to 3 minutes.  

  4. Spread the corn into an even layer and top with the shredded mozzarella. 

  5. Broil until the cheese is melted and starting to brown, about 4 minutes.

  6. Garnish with the green onion and serve hot.

  7. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.