Sweet corn and red bell pepper tossed in mayonnaise and butter with a pinch of salt then topped with mozzarella cheese. This Korean Style Corn Cheese is simple, delicious, and a great side for any dish.
Happy Wednesday!
Just a few more days, and we’re headed up to Portland for a weekend getaway. I’m a little nervous about this trip since it’s the first time I’ll be traveling by plane since November 2019. The anxiety is definitely there. But I have never been to Portland so I’m excited to explore a new city, especially a city known for all of its great eats. Have you been to Portland, Oregon before? I would love recommendations!
In the mean time, I wanted to share this Korean style corn cheese with you.
One of our favorite things to order when we’re at a Korean BBQ restaurant is corn cheese. When you think about it, there aren’t many ingredients or steps involved.
Made in a cast iron skillet, the edges of the corn cheese are crispy. Sweet corn and diced red bell pepper tossed in mayonnaise and butter then lightly seasoned with salt and pepper. Then the corn is topped with mozzarella and baked until the cheese has completely melted and browned.
The result? Sweet creamy corn with melted mozzarella in every single bite. I can sit there and eat this all up all myself.
If you’ve never had it before, it’s seriously good and compliments all the Korean BBQ you might be ordering.
Hope you’ll enjoy this version at home.
Preheat the oven to 350F.
In a cast iron skillet, add corn, butter, mayonnaise, sugar, diced bell pepper, and chopped scallions. Cook over low to medium heat until all the ingredients have combined. Lightly season with salt and pepper and mix until combined.
Top the corn with shredded mozzarella cheese.
Bake the corn cheese in the oven for several minutes until the cheese has melted and browned.
Serve this Korean style corn cheese warm topped with chopped scallions.
Enjoy!
- 3 cups canned corn or fresh corn
- ½ cup diced red bell pepper
- ⅛ cup butter
- 4 tablespoons mayonnaise
- 1 tablespoon granulated sugar
- Salt and pepper, to taste
- 1 ½ cups shredded mozzarella cheese
- Preheat the oven to 350F.
- In a cast iron skillet, add corn, butter, mayonnaise, sugar, diced bell pepper, and chopped scallions. Cook over low to medium heat until all the ingredients have combined. Lightly season with salt and pepper and mix until combined.
- Top the corn with shredded mozzarella cheese.
- Bake the corn cheese in the oven for several minutes until the cheese has melted and browned.
- Serve this Korean style corn cheese warm topped with chopped scallions.
Omg this looks amazing. Great pictures too!
Thanks, Diana!
It looks delicious…Can I ask do you think it needs the sugar? I don’t add sugar to savoury recipes as a general rule 🙂
You can leave the sugar out if you like =)
Perfect side dish for a summer barbecue.