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Corn Cheese

How to Make Korean Corn Cheese

Prep Time
5 mins
Cook Time
5 mins
Total Time
12 mins
Servings: 4
Calories: 227 kcal
Course: Appetizer
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
  2. 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.
  3. 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

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

% 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.