Corn Cheese — Bubbly Korean Sweet Corn & Cheese Skillet
A wildly addictive Korean bar snack turned brunch star, corn cheese is sweet canned corn folded with creamy mayo and a touch of sugar, then blanketed in mozzarella and broiled until bubbly, golden, and irresistible. It is sweet, salty, cheesy, and utterly craveable — the kind of dish that disappears before it has time to cool down.
Ingredients
- 2 cans (15 oz each) sweet corn kernels, well drained
- 2 tablespoons mayonnaise (Kewpie preferred)
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
+ 7 more ingredients
Instructions
Preheat your oven broiler to high. Position a rack about 6 inches from the heating element.
Drain the corn very thoroughly, pressing out as much liquid as possible with paper towels or a clean kitchen towel. Excess moisture will make the dish watery.
Melt the butter in an oven-safe skillet (cast iron is ideal) over medium heat. Add the drained corn and cook for 3-4 minutes, stirring occasionally, until heated through and slightly toasted.
Remove from heat and stir in the mayonnaise, sugar, salt, and pepper until everything is evenly coated.
Spread the corn mixture into an even layer in the skillet. Sprinkle the mozzarella and cheddar evenly over the top.
Place under the broiler for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and developing golden-brown spots.
Remove from the oven (the handle will be extremely hot) and garnish with diced red bell pepper, sliced scallions, and parsley if using.
Serve immediately with toast points, crackers, or simply eat with a spoon straight from the skillet.
Nutrition Estimate
Per serving • Estimated by Blinner AI