Cheese and corn. Oh, Korean Cheesy Corn. What a beautiful combination. Imagine those juicy, yellow knobs mixed together in creamy, savory, spicy flavors. To make it even better, melty mozzarella cheese gets smothered all over. Made in your favorite ovenproof skillet, it’s almost too picture perfect to enjoy. But the smells and the cravings will ensure that you enjoy the taste of Korean Cheesy Corn more than its looks!
Ingredients
- 1 (15-ounce) can corn, drained
- 3 tablespoons mayonnaise
- 1 teaspoon sugar
- 1/4 teaspoon salt
- black pepper, to taste
- 1/4 medium onion, finely chopped
- 1 red chili, finely chopped
- 1 tablespoon unsalted butter
- 1/3-1/2 cup mozzarella cheese, shredded
Directions
Step 1 –Preheat the oven to high broil.
Step 2 –In a mixing bowl, combine the corn, the mayonnaise, the sugar, the salt, the pepper, the onion, and the chili.
Step 3 –Heat an 8-inch cast-iron pan or small ovenproof skillet over medium-high heat.
Step 4 –Add the butter to the skillet and cook until it melts completely and is bubbly.
Step 5 –Add the corn mixture to the butter and sauté for 2-3 minutes.
Step 6 –Spread the corn mixture evenly over the pan and cover with the cheese.
Step 7 –Place the skillet in the oven and broil until the cheese has melted, about 2-3 minutes.
Step 8 –Serve hot.