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Cheesy Korean corn cheese baked in a cast iron skillet.

Korean Corn Cheese Skillet

Print Recipe
Hot, bubbly Korean corn cheese made in one skillet with sweet corn, mayo, and melty cheeses. A quick 15-minute side dish or snack.
Course Appetizer, Side Dish
Cuisine Korean
Diet Gluten Free
Keyword baked corn cheese, cheese corn, cheesy corn, corn cheese, corn cheese skillet, korean cheese corn, korean corn cheese, skillet corn
Prep Time 5 minutes
Bake time 10 minutes
Total Time 15 minutes
Servings 4
Calories 343
Author Hyegyoung K. Ford

Ingredients

  • 1 tbsp (14 g) butter
  • 1/4 small onion finely chopped
  • 1 clove (3 g) garlic minced
  • 1 15 oz (430 g) canned whole kernel corn drained
  • 3 tbsp (45 g) mayonnaise
  • 1 tsp (4 g) sugar
  • 1 cup (8 oz / 225 g) shredded mozzarella cheese divided
  • 1/2 cup (4 oz / 115 g) shredded Mexican cheese blend divided
  • 1 green onion finely chopped, optional

Instructions

  • Heat your oven to 400˚F. Melt butter in a skillet over medium heat, then cook the onion and garlic until soft. Remove the skillet from the heat, then stir in the corn, mayo, and sugar. Add half of the mozzarella and half of the Mexican cheese, blending well with the corn mixture.
  • Spread the mixture in the skillet, sprinkle with remaining cheeses, and bake for 10 minutes or until cheese melts and bubbly.
  • For a golden brown top, broil for 1-2 minutes at the end of baking. Keep a close eye to prevent burning. Enjoy the Korean corn cheese warm from the oven and serve with your favorite main dish.

Nutrition

Calories: 343kcal | Carbohydrates: 5g | Protein: 21g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 672mg | Potassium: 101mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 649mg | Iron: 0.4mg