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Korean Corn Cheese (콘치즈)

American Measurement
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Equipment

  • 1 Bowl
  • 1 oven safe dish (shallow and not huge)

Ingredients

  • 1 cup Canned corn
  • 2 tbsp Kewpie mayo
  • 1 tsp White sugar
  • 1 1/2 cup Shredded mozzarella
  • 1/4 tsp Fine Sea Salt 꽃소금
  • Paprika optional topping

Instructions

  • Drain the water from the canned corn very well. We do not want the texture to be soupy.
  • Mix all ingredients very well in a bowl.
  • Add a thin layer of the mixture to a shallow, small baking dish.
    If it is too thick, it will not melt the cheese well and may get too dark on the surface. It is better to make a thin layer and then do multiple batches if more portions are needed.
    • You can line the dish with tin foil before adding the mixture for an easy cleanup.
    A cast-iron oval dish is perfect for making this dish, but you can use any shallow baking dish.
  • Optional: sprinkle a line of paprika on top.
  • Broil on high and remove once the dish is slightly golden and bubbling. This should not take more than a couple of minutes. There may be some "charred" bits, and that is fine; just do not let it burn.
    • Keep an eye on this it burns sooooo easily
  • Serve this immediately and get ready to make another batch.