Name: Korean Corn Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 ears fresh corn -; 2 tablespoons grated Parmesan cheese -; 1/4 cup mayonnaise ( Kewpie brand preferred) -; 2 cups shredded mozzarella cheese, divided -; 1 teaspoon gochugaru, divided -; 3 green onions, chopped -; 3/4 teaspoon salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Korean Corn Cheese

1. 4 ears fresh corn -

2. 2 tablespoons grated Parmesan cheese -

3. 1/4 cup mayonnaise ( Kewpie brand preferred) -

4. 2 cups shredded mozzarella cheese, divided -

5. 1 teaspoon gochugaru, divided -

6. 3 green onions, chopped -

7. 3/4 teaspoon salt -

How to cook deliciously - Korean Corn Cheese

1. Stage

Prepare the corn: Shuck the corn, removing the husks and silks. Set a large, shallow bowl in the sink. Hold a shucked ear of corn by the stalk end and position it upright with the tapered end steadied against the bottom of the bowl. Use a sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom of the bowl.

2. Stage

Mix the corn cheese: Add the corn to a small nonstick or cast iron skillet, or into the well of a Korean BBQ pan, and mix in the Parmesan, mayonnaise, 1 1/2 cups mozzarella cheese, 1/2 teaspoon gochugaru, green onions, and salt.

3. Stage

Melt the corn cheese: Place the skillet over low heat, stirring until the cheese melts. Turn off the heat, and top with the remaining 1/2 cup mozzarella cheese and sprinkle with 1/2 teaspoon gochugaru. Cover the skillet with a lid for a few minutes until the cheese is melted, and serve immediately. Love the recipe? Leave us stars and a comment below!