Korean Corn Cheese
Is there a better combination than sweet corn and gooey mozzarella cheese? I first came across this dish at a Korean BBQ restaurant and totally fell in love. You can serve it as a snack with soju or strawberry milk. It works equally great as a side with some Korean-style ribs. Or you can use it as a dip with tortilla chips. It’s so versatile. This corn and cheese casserole is seasoned with creamy mayonnaise and a little sugar and is cooked in melted butter, so it smells absolutely divine. I am using canned sweet corn for the dish which is already quite sweet but if you use fresh corn kernels, you might want to add some more sugar.
Ingredients
- 14 oz (400 g) canned sweet corn, drained
- 1/4 cup (40 g) diced bell peppers
- 3 tablespoon (45 ml) mayonnaise
- 2 teaspoon (10 g) granulated sugar
- Salt and freshly ground black pepper, to taste
- 3 tablespoon (42 g) unsalted butter
- 1 cup (112 g) shredded mozzarella cheese
- 1 teaspoon cayenne pepper, to serve
- 1 tablespoon (3 g) chopped scallions, to serve
Directions
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In a medium-sized bowl, mix together the sweet corn, bell peppers, mayonnaise, sugar, salt and pepper.
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Turn on the rice cooker, set the mode to Cook and add the lid to let the rice cooker preheat for about 1 minute. Add the butter to the rice cooker pot. Put the lid on and give the butter 1 to 2 minutes to begin melting.
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As the butter melts, add the corn mixture to the pot. Cook it for 1 to 2 minutes, stirring constantly. Then stir in the mozzarella and let it cook, covered, for another 4 to 5 minutes, or until the cheese has melted. Stir it midway through. Season it with salt.
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Serve the corn cheese with a sprinkle of cayenne pepper and scatter some chopped scallions over top.