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!