Put all the seasonal sweet corn to good use by making this classic Korean Corn Cheese
Put all the seasonal sweet corn to good use by making this classic Korean Corn Cheese. This cheesy skillet of goodness and comfort is extremely easy to make. The corn and bell pepper give it a lot of natural sweetness which pairs really well with cheese. A must-have side dish for your next weekend meal. You can use any cheese of your choice, but a combination of mozzarella and cheddar works best to get that stringy and cheesy pull. You can cook it directly on fire like this recipe or bake it once you add the cheese for 2-3 minutes in the oven. Either way, it tastes amazing!
Here’s the recipe.
2 cups boiled corn
1 cup finely chopped onions
1 tbsp finely chopped garlic
1 tbsp oil
1 tbsp butter
Salt to taste
Grated cheddar and mozzarella cheese
1 tsp black pepper powder
1 tbsp sugar
½ cup finely chopped red bell pepper
Heat the oil and butter in a skillet and let it melt. Add the onions and fry till they turn brown and translucent.
Add the chopped garlic and cook for a minute.
Add the bell peppers and boiled corn and cook for 3-4 minutes.
Season with salt and black pepper powder. Mix well.
Flatten the mixture on the skillet. We recommend a heavy duty cast iron skillet for best results.
Sprinkle the grated cheese mix on top. And let it cook on low heat till the cheese starts to bubble. You can also put it in the oven for 2-3 minutes.
Enjoy hot with some garlic bread or dive straight in!