Description
A simple, cheesy, and slightly sweet side dish popular in Korean cuisine.
Ingredients
Scale
- 1 (15 ounce) can whole kernel corn, drained
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup heavy cream
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a small oven-safe skillet or baking dish.
- Melt the butter in a small saucepan over medium heat.
- Add the drained corn to the melted butter and cook for 2 minutes, stirring occasionally.
- Remove the pan from the heat. Stir in the mayonnaise, heavy cream, sugar, salt, and pepper until well combined.
- Pour the corn mixture into the prepared skillet or baking dish.
- Top evenly with the mozzarella and cheddar cheeses.
- Bake for 10 to 15 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
- Serve immediately.
Notes
- You can add a sprinkle of paprika on top before baking for color.
- If you prefer a spicier version, add a dash of gochugaru (Korean chili flakes) to the corn mixture.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 2
- Protein: 15
- Cholesterol: 60
Keywords: Korean corn cheese, cheesy corn, Korean side dish, banchan, baked corn