Korean Corn Cheese

Method

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1. Heat the grill to its highest setting.

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2. Melt the butter in an ovenproof frying pan over a medium heat.

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3. Add the drained sweetcorn and cook 2 minutes, stirring, to drive off the water.

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4. Add the red pepper and cook 2 minutes.

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5. Take off the heat and stir in the mayonnaise, sugar, salt, pepper and two thirds of the spring onions.

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6. Level the surface and scatter the mozzarella evenly over the top.

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7. Grill 5 minutes, until the cheese is melted, blistered and brown in patches.

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8. Scatter the remaining spring onions over.

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9. Serve straight from the pan while the cheese still pulls.

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Chef’s Tips

• Dry the corn in the pan first or the mayonnaise splits.
• Low-moisture mozzarella, not the kind in water.
• Straight from the pan — it sets fast.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Korean fried chicken
• Cold beer
• Kimchi

Storage & Reheating

Best immediately. Keeps 2 days refrigerated; re-grill to bring the cheese back.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.