corn cheese
Source: Beyond Kimchee
I make this almost every week to go on top of my carbonara buldak. most recipes tell you to use fresh or canned corn, but I've never had any issue using frozen!
ingredients needed
| ❤ 1 tbsp butter | ❤ 1/4 small onion, finely chopped |
| ❤ 1 15 oz can corn, drained (or about 1 1/2 cups frozen corn) | ❤ 3 tbsp mayonnaise |
| ❤ 1 tsp sugar | ❤ 1 cup shredded mozerella cheese |
| ❤ 1/2 cup shredded mexican cheese blend | ❤ 1 green onion, finely chopped (optional) |
steps
| 1. Heat your oven to 400˚F. Melt butter in a skillet over medium heat, then cook the onion and garlic until soft. Remove the skillet from the heat, then stir in the corn, mayo, and sugar. Add half of the mozzarella and half of the Mexican cheese, blending well with the corn mixture. |
| 2. Spread the mixture in the skillet, sprinkle with remaining cheeses, and bake for 10 minutes or until cheese melts and bubbly. |
| 3. For a golden brown top, broil for 1-2 minutes at the end of baking. Keep a close eye to prevent burning. Enjoy the Korean corn cheese warm from the oven and serve with your favorite main dish. |