Cook and Scale
Korean Corn Cheese
2 servings · 22 min total
The Korean pub classic: buttery sweetcorn bound with mayonnaise and a pinch of sugar, buried under mozzarella and grilled until blistered and stretchy.
Ingredients
- 300 g sweetcorn, drained well
- 1 tbsp butter
- ½ red bell pepper, finely diced
- 3 tbsp mayonnaise
- 1 tsp white sugar
- ¼ tsp black pepper
- 2 spring onion, thinly sliced
- 150 g mozzarella, coarsely grated
Contains: Milk, Egg, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
Heat the grill and dry the corn — Heat the oven grill to its highest setting. Tip the drained sweetcorn onto kitchen paper and blot it dry — wet corn will water down the sauce.
- 2.
Blister the corn in butter — Melt the butter in a small ovenproof frying pan over medium-high heat. Add the corn and the diced red pepper and cook for 3-4 minutes without stirring much, until you hear the kernels pop and see brown spots on them.
- 3.
Stir in the mayonnaise — Take the pan off the heat and stir in the mayonnaise, sugar, black pepper and half the spring onion. The residual heat should just loosen the mayonnaise into a creamy coating, not split it.
- 4.
Blanket with mozzarella and grill — Level the surface and blanket it with the grated mozzarella right to the edge of the pan. Slide it under the grill for 5-7 minutes, until the cheese has melted into a single sheet and is blistered dark gold in patches.
- 5.
Finish with spring onion — Scatter over the remaining spring onion and serve straight from the pan while the cheese still pulls into strands, with spoons for everyone.