Korean Corn Cheese
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.
- Serves: 4 persons
- 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
- ¾to 1 cup shredded mozzarella cheese (see Tip)
- 1scallion, thinly sliced
Step 1Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
Step 2In 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.
Step 3Spread the mixture evenly into a single layer, then cover with cheese.
Step 4Set 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.)
Step 5Sprinkle with the scallions and enjoy while it's hot and cheesy!