Korean · PANTRYHOP RECIPE
Korean Corn Cheese
15 minutes · 4 servings · vegetarian
A popular Korean pub-style side, adapted to a simple baked home version.
Ingredients
Check you have the quantities below.
- 2 cups corn kernels, drained
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- 1 cup mozzarella cheese, shredded
- 1 tbsp butter
- 1 scallions, sliced
Let’s make it
- Mix corn, mayonnaise, sugar, and salt in an oven-safe skillet or small baking dish.
- Top with mozzarella and dot with butter.
- Bake at 220 C/425 F for 8-10 minutes until hot and melted. Broil 1 minute if needed for browning.
- Garnish with scallions and serve warm.
Serve with toast or crackers so kids can scoop it easily.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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