Keyword: cheese corn, corn cheese, korean corn cheese
Servings: 4
Calories: 227kcal
Author: Sue | My Korean Kitchen
Ingredients
MAIN
1 1/2cupssweet corn kernels, (from a 420 g / 0.9 pounds tin), water drained
40gbell peppers(1.4 ounces), diced
15gbutter(0.5 ounces - I used salted butter)
1cupshredded mozzarella cheese
A fewsprinkles parsley flakes
SEASONING
2 1/2Tbspmayonnaise
1/2Tbspsugar
A fewsprinkles fine sea salt
A fewsprinkles ground black pepper
Instructions
Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
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.
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.