Ingredients
Scale
- 1 can corn, drained well
- ¼ large onion, chopped fine
- 1 large clove garlic, minced
- 1 Tablespoon unsalted butter
- ¼ cup mayonnaise
- 1 teaspoon sugar
- A couple dashes salt and ground black pepper
- 4 ounces (1 cup) shredded mozzarella cheese
For garnish:
1 scallion, trimmed and minced
Instructions
- Heat a small skillet over medium heat for several minutes. Add the butter, onions, and a dash of salt.
- Saute for 5-6 minutes until the onion softens and turns translucent. Add the garlic and stir for 10 seconds. Then add the corn and stir to combine. Take the pan off the heat and set aside.
- Turn on the broiler and move the oven shelf to the upper middle shelf (if your oven only has 3 shelves, put the rack at the top).
- Add the mayonnaise and sugar to the corn and stir to combine. Season with salt and pepper to taste.
- If your skillet is not oven safe, transfer the corn to an oven safe dish or skillet. Sprinkle the mozzarella cheese evenly over the top of the corn.
- Place the skillet in the oven and broil for several minutes until the cheese is melted and slightly browned. Sprinkle with the green onions.
- Serve Corn Cheese immediately.
Notes
*If you’re vegan, substitute the mayo, cheese, and butter for vegan products.
*Any leftovers store well in the fridge for several days. Heat in the microwave for a couple minutes before serving.
Keywords: kon-chijeu, corn cheese, Korean, snacks, veggie sides, street food