Korean corn cheese is essentially baked corn and cheese casserole. It’s seasoned with creamy mayonnaise and a little sugar. And, it’s cooked over melted butter, so it smells wonderful too!
At the end of the cooking, you just scoop out the cheesy corn with a spoon or fork then shove it into your mouth. Or you can use it as a dip or spread over crackers too. It’s quite versatile in that manner.
It’s loaded with cheese and coated with butter, so it’s very savory and smells warm and heavenly! It also has a sweet note at the same time, so it gives a more complex flavor.
Korean Corn Cheese Recipe
Ingredients
MAIN
- 1 1/2 cups sweet corn kernels , (from a 420 g / 0.9 pounds tin), water drained
- 40 g colored bell peppers (1.4 ounces), diced
- 15 g butter (0.5 ounces - I used salted butter)
- 1 cup shredded mozzarella cheese
- A few sprinkles parsley flakes
SEASONING
- 2 1/2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- A few sprinkles fine sea salt
- A few sprinkles ground black pepper
Instructions
- Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
- Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet.
- Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.
Recipe Adapted : CORN CHEESE @ mykoreankitchen
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