Ingredients
- 1 can 15.25 oz/432 g of sweet corn, thoroughly drained
- ¾ cup of mozzarella cheese shredded (additional amount required for garnishing)
- 2 tablespoons of Kewpie mayonnaise
- 1 teaspoon of granulated sugar
- A pinch of salt
- Black pepper to taste
Instructions
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Adjust the oven’s baking rack to the position second from the top. Subsequently, preheat the oven to a temperature of 450°F (232°C). Simultaneously, prepare a small cast iron skillet, preferably between 5 to 6 inches in diameter, by lightly greasing it with oil or a cooking spray to prevent sticking.
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In a suitable mixing bowl, combine the sweet corn, mozzarella cheese, Kewpie mayonnaise, granulated sugar, salt, and black pepper. Ensure that the ingredients are uniformly mixed.
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Once mixed, transfer the combined ingredients into the previously prepared skillet. Ensure an even distribution across the skillet.
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For additional richness, garnish the mixture with an extra layer of shredded mozzarella cheese.
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Place the skillet in the preheated oven. Allow it to bake for approximately 10 minutes or until the cheese achieves a melted consistency with sporadic golden-brown spots.
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Upon completion, remove the skillet from the oven. Allow the Korean Cheese Corn to cool briefly before serving to ensure optimal taste and texture.
Nutrition
Calories: 283.8kcal | Carbohydrates: 30.7g | Protein: 11g | Fat: 15.3g | Saturated Fat: 5.2g | Monounsaturated Fat: 3.9g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 236.2mg | Potassium: 321.1mg | Fiber: 3.3g | Sugar: 7.9g | Vitamin A: 554.8IU | Vitamin C: 7.5mg | Calcium: 146.3mg | Iron: 0.8mg