Corn Cheese
User Reviews
4.6
24 reviews
Excellent
Corn Cheese
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How to Make Korean Corn Cheese
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Ingredients
MAIN
- 1 1/2 cups sweet corn kernels , (from a 420 g / 0.9 pounds tin), water drained
- 40 g bell peppers (1.4 ounces), diced
- 15 g butter (0.5 ounces - I used salted butter)
- 1 cup shredded Mozzarella cheese
- A few sprinkles parsley flakes
SEASONING
- 2 1/2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- A few sprinkles fine sea salt
- A few sprinkles ground black pepper
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Instructions
- Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
- Preheat a skillet over medium-high heat. Add the butter and melt it, then reduce the heat to low. Add the seasoned sweet corn and bell pepper mixture from Step 1 and gently spread it around the skillet.
- Sprinkle the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted, about 4 to 5 minutes. Alternatively, you can cook it in the oven at 220°C (428°F) until the cheese is melted (approximately 5 minutes). Use the broiler/grill if you want to brown the cheese.
Notes
- *1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition Information
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Calories
227kcal
(11%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
33mg
(11%)
Sodium
371mg
(15%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
625IU
(13%)
Vitamin C
13.8mg
(15%)
Calcium
141mg
(14%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 371mg | 15% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 141mg | 14% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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