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.
- 14 oz (400 g) canned sweet corn, drained
- 1/4 cup (40 g) diced bell peppers
- 3 tablespoons (45 ml) mayonnaise
- 2 teaspoons (10 g) granulated sugar
- Salt and freshly ground black pepper, to taste
- 3 tablespoons (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
In a medium-sized bowl, mix together the sweet corn, bell peppers, mayonnaise, sugar, salt and pepper.
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.
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.
Serve the corn cheese with a sprinkle of cayenne pepper and scatter some chopped scallions over top.
Reprinted with permission from The Essential Rice Cooker Cookbook by Shree Mitra. Page Street Publishing Co. 2022. Photo credit: Ha Le and Shree Mitra.
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