Korean Cheesy Corn
Ingredients
- 3 cups corn kernels fresh, frozen, or canned
- 3 tablespoons butter
- 3 tablespoons mayonnaise
- 2 tablespoons sugar
- 1 cup mozzarella cheese shredded
- ½ cup heavy cream or milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons green onions chopped
- 1 tablespoon parsley chopped (optional)
Instructions
- Drain corn thoroughly if frozen or canned. Pat dry with paper towels
- Melt butter in large skillet over medium heat
- Add corn, cook 3-4 minutes stirring occasionally until heated and beginning to caramelize
- Sprinkle sugar over corn, stir and cook 2-3 minutes until sugar melts
- Add mayo, stir constantly until melted and coating corn
- Pour in cream or milk, stir well, simmer 2-3 minutes on medium-low
- Add salt and pepper, stir to combine
- Add shredded mozzarella, stir gently until cheese melts and creates creamy sauce
- Optional: transfer to oven-safe dish, top with extra cheese, broil 2-3 minutes until golden
- Garnish with green onions and parsley
- Serve immediately while hot
Notes
- Drain corn thoroughly—excess moisture makes watery sauce
- Shred cheese from a block—pre-shredded doesn't melt smoothly
- Sugar is essential for an authentic sweet-savory Korean flavor
- Japanese mayo (Kewpie) preferred, but regular works
- Keep the heat at medium—prevents burning sugar and cheese
- Stir constantly to prevent sticking
- Serve hot—best when cheese is melty
- Store 3 days refrigerated—add milk when reheating
- Not freezer-friendly
- Add gochugaru for a spicy version
- Fresh corn is best but frozen/canned work well
- Don't skip mayo—creates authentic Korean creaminess