AI-generated imageKorean Bubbly Mozzarella Corn Cheese
Four small portions of Korean skillet corn with mayonnaise and golden bubbly melted mozzarella.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Preheat oven to 200°C. Thoroughly drain 300 g canned corn, then finely chop 60 g onion and 15 g scallion.
- 02
Combine corn, onion, 55 g mayonnaise, 8 g sugar and 0.5 g pepper. Melt 10 g butter over medium heat in an ovenproof pan and cook the mixture 3–4 minutes to reduce moisture.
- 03
Top with 140 g mozzarella. Bake the whole ovenproof pan at 200°C for 8–10 minutes until fully melted, bubbling and lightly golden around edges; use oven mitts for the hot handle.
- 04
Scatter 15 g scallion; cool about 3 minutes to avoid burns from molten cheese. Serve four and refrigerate leftovers within two hours.
Before you cook
Contains milk and egg; check mayonnaise for mustard and soy. Use pasteurized commercial mayonnaise and let hot cheese cool before eating. Refrigerate within two hours at 4°C or below.
Allergens: milk, egg (mayonnaise), check mayonnaise for soy and mustard
Image & source credits
AI-generated image.
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