- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 11 g
- Cholesterol
- 40 mg
- Sodium
- 495 mg
Corn cheese is one of Mollyโs favorite sides at Korean BBQ. Itโs salty, sweet, super creamy and gives the best kind of cheese pull, thanks to the mozzarella. This version uses fresh sweet corn since they get some of the best around Grand Forks, but canned corn can easily be utilized.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 11 g
- Cholesterol
- 40 mg
- Sodium
- 495 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Position an oven rack directly under the broiler and preheat the broiler.
- Melt the butter in a large cast-iron skillet over medium heat. Add the bell pepper and cook until it begins to soften, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Stir in the corn and season with the salt, sugar and gochugaru. Increase the heat to medium-high and cook, stirring occasionally, until the corn is crisp-tender and the juices from the corn have evaporated, 2 to 3 minutes.
- Stir in the mayonnaise and spread the mixture in an even layer. Sprinkle evenly with the cheese. Broil until the cheese is browned, melted and bubbly, about 2 minutes. (Check often as broilers vary.) Garnish with gochugaru and the scallion greens and serve immediately.
- Corn cheese is best eaten as soon as it is made.
