Korean Corn Cheese

How to Make Korean Corn Cheese

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the grill to its highest setting.

   Mark done

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

   Mark done

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

   Mark done

4. Add the red pepper and cook 2 minutes.

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

8. Scatter the remaining spring onions over.

   Mark done

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

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• 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.

Changing the Recipe

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

Serving Suggestions

• Korean fried chicken
• Cold beer
• Kimchi

Leftovers and Storage

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

Korean Corn Cheese Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.