Easy 10-Minute Korean Corn Cheese Recipe
A quick and delicious Korean corn cheese recipe featuring sweet corn, creamy Japanese mayo, and melted mozzarella cheese, perfect as a savory side or snack.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Main Ingredients
- 24 fl oz. canned corn
- 1/2 cup shredded mozzarella cheese
- 1 tbsp unsalted butter
- 3/4 cup imitation crab meat (optional)
- 1/4 cup Japanese mayo (Kewpie Mayo)
- 1 tsp white granulated sugar
- 1/8 tsp black pepper
Instructions
- Drain the Corn: Thoroughly drain the canned corn using a fine mesh sieve to remove excess liquid. Transfer the drained corn to a large mixing bowl and set it aside.
- Prepare Crab Meat: Chop the imitation crab meat into 1-inch pieces and set aside for later use.
- Melt Butter and Cook Corn: In a large non-stick pan, melt the unsalted butter over medium heat. Add the drained corn and stir until the corn is evenly coated with butter.
- Add Remaining Ingredients: Mix in the Japanese mayo, white sugar, black pepper, and the chopped imitation crab meat. Stir well, breaking up the crab meat as it cooks. Continue cooking the mixture until all the liquid evaporates, which should take about 4 to 5 minutes.
- Incorporate Cheese: Stir in half of the shredded mozzarella cheese into the corn mixture until it is evenly combined.
- Melt the Cheese Topping: Reduce the heat to low, sprinkle the remaining shredded cheese on top of the corn mixture, cover the pan, and let the cheese melt for 2 to 3 minutes. Once melted, serve immediately and enjoy.
Notes
- For a richer flavor, use real crab meat instead of imitation crab.
- You can adjust the sugar quantity to balance the sweetness to your taste.
- Serve as a side dish or appetizer; it’s great with Korean BBQ or as a snack.
- Use a non-stick pan for easy cooking and cleanup.
- Covering the pan when melting cheese helps achieve an even melt.
