Korean-Style Corn Cheese
A creamy yet spicy Korean-inspired combination of cheese and corn, cooked in a skillet until the cheese has melted! Serve it as a comforting side dish on a rainy day.
Equipment
- skillet/ cast-iron pan
Ingredients
- 1 cup boiled corn/ tinned corn, drained
- ½ onion, finely chopped
- ⅓ cup red , yellow and/or green peppers, finely diced
- 3-4 cloves of garlic, minced
Seasoning
- 1½-2 tbsp mayonnaise
- ½-1 tbsp gochujang/ sriracha/ hot sauce (optional)
- 1-2 tsp gochugaru (crushed Korean red pepper flakes)/ chilli flakes
- 1 tsp sugar
- sea salt and black pepper
To cook
- 1 tbsp butter
- ½ cup mozzarella, shredded/ grated (can increase/ decrease depending on preference)
Instructions
- Start by melting 1-2 tbsp of butter in a non stick pan/ skillet.
- Add the onion, minced garlic and finely diced peppers. Cook for a few minutes until the onion and garlic are fragrant; and the peppers have started to soften (but have not lost their bite!)
- Stir in Gochujang, gochugaru, mayo and sugar. Mix well so that the corn mixture is evenly coated, then spread the mixture out in an even layer.
- Add heaps of shredded mozarella or any melty cheese on top/ or 2 slices of processed cheese. Cover and let it cook until the cheese has melted.
- Serve hot and enjoy - you can serve it as is, or paired with crusty bread or crackers for scooping.