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.
- 1 cup boiled corn/ tinned corn, drained
- ⅓ cup red bell peppers, finely cubed
- 1 tbsp mayonnaise
- 1 tsp sugar
- sea salt and black pepper
- 1 tbsp butter
- ½ cup mozzarella, shredded/ grated (can increase/ decrease depending on preference)
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!