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Korean Corn Cheese

By Darun Kwak

Published Oct. 16, 2020

Korean Corn Cheese
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
4(1,834)
Comments
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A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi.

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Ingredients

Yield:4 servings
  • 1(15-ounce) can corn kernels, drained
  • ¼cup finely chopped red bell pepper
  • 3tablespoons mayonnaise
  • 1teaspoon granulated sugar
  • ¼teaspoon kosher salt
  • ⅛teaspoon black pepper
  • 1tablespoon unsalted butter
  • ¾ to 1cup shredded mozzarella cheese (see Tip)
  • 1scallion, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

409 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 16 grams protein; 472 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.

  2. Step 2

    In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

  3. Step 3

    Spread the mixture evenly into a single layer, then cover with cheese.

  4. Step 4

    Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)

  5. Step 5

    Sprinkle with the scallions and enjoy while it's hot and cheesy!

Tip
  • For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.

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Ratings

4 out of 5
1,834 user ratings
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Comments

Nenis

Used mild jalapeños instead of bell peppers, cut sugar in half since corn is plenty sweet and used a mix of mozzarella and cheddar. Served with black bean turkey chili. Delish!

Helen

Add spicy chicken to this - and let the magic happen

Aaron

Make sure to check before 3 minutes, I pulled mine right at 3 and the cheese was burnt. I used part slim mozzarella so I wonder if full fat might have turned out better. Also I would recommend mixing some of the cheese in rather than just topping it so it is melty goodness throughout.

JWFB

I gave this 3 out of 5 stars mainly because it was just sort of meh. I followed the recipe (minus subbing Kewpie for regular mayo and mixing in medium cheddar cheese with the mozzarella) and served w/blue corn tortilla chips. Definitely could use a flavor boost of some sort. Maybe gochujang?

Christine

I would make again but without the sugar,

Savage babe

Very good. Used banana peppers as sub because I didn’t have red bell pepps. Cheesy gooey goodness

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