Korean Corn Cheese Recipe
Korean corn cheese is a super addictive corn with cheese recipe that’s great as an anytime snack. Tucked between pockets of corn and spring onion, the burnished, bubbly cheese sings in your mouth with every bite.
Servings: 4 servings
Calories: 235kcal
Ingredients
- 3 cups Corn I used thawed frozen corn. You can use fresh or canned corn too.
- 2 -3 tbsp Mayonnaise
- 1 tsp Sugar
- 2-3 tbsp Spring onion, finely chopped
- 1 tsp Dried parsley
- Salt & Pepper to taste
- 1 cup Mozzarella cheese, grated
- 1 tsp Butter, for greasing the baking dish
Instructions
- Preheat your oven to 200 C. Grease your cast iron skillet or oven-proof dish, with butter.
- In a larger bowl, combine corn, mayonnaise, sugar, salt, pepper, dried parsley, and spring onions.
- Transfer to the greased pan and top with cheese.
- Bake at 200 C for 15 minutes until the mixture is bubbling, the cheese melted, and nicely browned on top.
- Take t out of the oven, let it cool for 5 minutes, and serve, Enjoy!
Nutrition
Serving: 1 Serving | Calories: 235kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 287mg | Fiber: 3g | Sugar: 7g | Vitamin A: 564IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 1mg