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–+ servings
Korean Cheese Corn in a skillet, topped with scallions.

Korean Cheese Corn

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine Asian, korean
Servings 4 servings
Calories 239 kcal

Ingredients
  

  • Corn kernels from 2 ears or about 1 1/3 cups canned corn, drained
  • 1/2 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese plus extra for topping
  • 1 teaspoon sugar
  • 1 jalapeño seeded and finely chopped
  • 2 scallions chopped
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Preheat your oven to 400°F.
  • In a medium bowl, combine corn kernels, mayonnaise, shredded mozzarella, sugar, chopped jalapeño, and half of the chopped scallions. Season with salt and black pepper to taste.
    Combining corn kernels, mayonnaise, mozzarella, sugar, jalapeño, and scallions for Korean Cheese Corn.
  • Transfer the mixture to a small baking dish or an 8-inch cast-iron skillet, spreading it out evenly. Top with a little more shredded mozzarella.
    Korean Cheese Corn mixture in a skillet, topped with shredded mozzarella.
  • Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly. If needed, turn on the broiler for a few minutes to achieve a golden crust.
    Korean Cheese Corn baked in a skillet, topped with scallions.
  • Serve hot, with remaining chopped scallions sprinkled on top. Serve with chips for dipping.
    Korean Cheese Corn in a cast iron skillet, topped with melted cheese and chopped onion.

Nutrition

Calories: 239kcalCarbohydrates: 2gProtein: 4gFat: 24gSaturated Fat: 5gSodium: 329mgFiber: 0.3g
Keyword Korean Cheese Corn
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