Easy Korean Corn Cheese

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is a good melting cheese and often cheaper

Open a 12 ounce can of sweet corn and drain it before placing it in a mixing bowl.

Chop green onions and add them to the bowl with the corn; use a generous amount for crunch.

Add a pinch of black pepper and salt to taste.

Add 2 tablespoons of brown sugar to the mixture for sweetness, mixing it in thoroughly.

Add Kewpie mayonnaise to the bowl, using a generous amount to combine with the other ingredients.

Melt some butter in the microwave or directly in the bowl and mix it with the corn mixture.

Heat a 12-inch cast iron skillet over medium heat and add butter to prevent sticking.

Transfer the corn cheese mixture into the skillet and spread it evenly, cooking for about 3-4 minutes.

Sprinkle mozzarella cheese over the top of the corn mixture, covering it completely.

Broil the skillet in the oven for about 5 minutes until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens