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Korean Corn Cheese
A simple and delicious side dish that is packed with gooey cheese, this Korean Corn Cheese is made with just a handful of ingredients and in a couple of minutes!
Course
Appetizer, Side Dish
Cuisine
Korean
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
301
kcal
Author
Carmy
Equipment
Cast Iron Skillet
Ingredients
1½
tbsp
unsalted butter
1
small
yellow onion
diced
½
tsp
salt
2
cups
corn
drained
½ - 1
cup
rice cakes
optional
1
jalapeno
deseed and diced
2
stalks
green onions
diced
¼
cup
mayonnaise
1
cup
shredded mozzarella cheese
or more
Instructions
On medium heat, melt the butter in a cast iron skillet.
Add in the diced onions and salt and sauté for 2 to 3 minutes, until the onions have softened.
Add in the corn, rice cakes, jalapeno, green onions, and mayonnaise. Stir to combine.
Top with shredded cheese and then transfer to the oven.
Broil for 3 to 4 minutes or until the cheese has melted and is starting to turn golden, keeping a close eye on it to make sure it doesn’t burn.
Notes
Calories are merely an estimate based on the plugin used for the recipe card. Calories do not include Korean rice cakes as it is listed as optional.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
19
g
|
Protein:
9
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
39
mg
|
Sodium:
558
mg
|
Potassium:
244
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
630
IU
|
Vitamin C:
11
mg
|
Calcium:
155
mg
|
Iron:
1
mg