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Korean Corn Cheese

Korean corn cheese is a creamy, buttery skillet side topped with mozzarella and broiled until bubbling and lightly browned. It comes together quickly in a 10-inch oven-safe skillet for a warm, cheesy appetizer or side dish.
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Prep Time 5 minutes
Cook Time 7 minutes
resting 2 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the corn
  • 2 tbsp butter unsalted
  • 1 can (15 oz) whole-kernel corn drained well
  • 0.25 cup mayonnaise
  • 1 tsp granulated sugar
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
For the topping
  • 1.5 cup mozzarella cheese shredded, low-moisture

Equipment

  • 1 10-inch oven-safe skillet

Method
 

Cook the corn
  1. Position an oven rack about 6 inches from the broiler and preheat the broiler.
  2. Melt the butter in a 10-inch oven-safe skillet over medium heat.
  3. Add the corn and cook for 3 minutes, stirring occasionally.
  4. Remove the skillet from the heat and stir in the mayonnaise, sugar, salt, and pepper until the corn is evenly coated.
Top and broil
  1. Spread the corn mixture evenly in the skillet.
  2. Top with the mozzarella.
  3. Broil for 2–4 minutes, until the cheese is melted, bubbling, and lightly browned.
  4. Let the skillet rest for 2 minutes before serving.

Notes

For the best browning, keep the skillet about 6 inches from the broiler and watch closely as the cheese cooks. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use plant-based butter and mozzarella.