Korean-Style Corn Cheese
A classic Korean-inspired combination of cheese and corn, seasoned with creamy mayonnaise and 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
- ⅓ cup red bell peppers, finely cubed
Seasoning
- 1 tbsp mayonnaise
- 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
- Add the corn, bell peppers, mayonnaise and sugar to a mixing bowl. Sprinkle with sea salt and black pepper. Mix well until combined and the corn and bell-peppers are evenly coated with the seasoning.
- Melt the butter in a small skillet/ cast iron pan over medium low heat.
- Add the seasoned corn mixture, gently spreading it around the skillet.
- Top off with the cheese. Cover the skillet, reducing the heat and allowing the mixture to evenly cook through and the cheese to melt.
- Serve hot, with a dash of hot sauce on top!
