Korean Corn Cheese
Servings:*
4 servingsIngredients
- 1 15-ounce can corn, drained
- ¼ cup small-diced red bell pepper
- 3 tablespoons mayonnaise
- 1 teaspoon granulated sugar
- ¼ teaspoons kosher salt
- ⅛ teaspoons freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup shredded mozzarella cheese
- 1 green onion, thinly sliced
Directions
-
Heat the broiler to high.
-
In a medium bowl, stir together the corn, red bell pepper, mayonnaise, sugar, salt and black pepper until well combined.
-
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.
-
Spread the corn into an even layer and top with the shredded mozzarella.
-
Broil until the cheese is melted and starting to brown, about 4 minutes.
-
Garnish with the green onion and serve hot.
-
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.