- Prep
- 10 min
- Cook
- 15 min
- Total time
- 25 min
- Yield
- 4 servings (as a side dish)
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“A popular snack in Korean bars and barbecue restaurants, this dish features corn kernels sautéed in butter with onion, bell pepper, and mayonnaise under a generous layer of melted and gratinated cheese.”
What you need to know
- Draining canned corn completely prevents the accumulation of watery liquid at the bottom of the skillet.
- Mayonnaise acts as an emulsion that provides velvety creaminess and umami notes to the hot sauce.
- The mozzarella cheese on the corn should melt under high heat until bubbling and creating golden spots.
Ingredients
Main
- cans (340g each) Canned sweet corn
- tablespoons Unsalted butter
- picada finamente Small yellow onion
- finely chopped Small red bell pepper
- tablespoons Maionese
- teaspoon Açúcar
- teaspoon (or to taste) Salt
- Ground black pepper
- cup (or more) Queijo mussarela ralado
- cup (optional, for more flavor) Shredded cheddar cheese
- tablespoon (for garnish) Fresh chopped parsley
Instructions
Principal
- In simple terms: Drain the canned corn very well. The short answer is: a very dry corn is crucial for the final texture. Remove all excess liquid so the dish doesn't get watery and maintains the ideal creaminess.
- In a nonstick skillet (oven-safe if you want to broil), melt the butter over medium heat. The professional technique is: do not let the butter burn, just melt gently for a pure buttery flavor. This preserves the delicacy of the dish's aroma.
- Add the chopped onion and bell pepper. Sauté for 3-4 minutes until soft and translucent, but not browned. This step is vital for the aromatic complexity of the dish, developing a rich, slightly sweet flavor base.
- Incorporate the drained corn into the skillet. Cook for another 2-3 minutes, stirring occasionally, to heat the corn and intensify its natural flavor. The most important tip is: do not overcook, just heat gently to maintain the crunch of the grains.
- Remove the skillet from the heat. Mix the mayonnaise, sugar, salt, and black pepper. The secret to this recipe is: mayonnaise adds incomparable creaminess and a touch of umami, balancing the sweetness of the corn and the acidity, creating a unique and delicious flavor profile.
- Spread the corn mixture evenly over the skillet. Cover generously with the mozzarella cheese (and cheddar, if using). The professional technique is: create an even layer so the cheese melts evenly, forming a golden and appetizing blanket over the corn.
- Return the skillet to low-medium heat, covering it, or transfer to a preheated oven at 180°C (350°F). Cook for 5-8 minutes or until the cheese is melted, bubbly, and slightly golden at the edges. O erro mais comum é: overheating and burning the cheese, compromising the texture. Monitor carefully for the ideal point.
- Garnish with chopped fresh parsley and serve immediately, directly from the skillet. In simple terms: enjoy your Korean Corn Cheese hot and stretchy. This dish is a true celebration of textures and flavors, ideal for sharing and delighting.
Chef's tips
- Dry the corn kernels with paper towels after draining in the colander to facilitate caramelization.
- Use a cast-iron skillet or baking dish that can go directly from the stove to the oven or grill.
- Finish in the oven under the grill function for 3 to 5 minutes to brown the cheese surface evenly.
Variations
- Add 50 grams of well-fried and crispy chopped bacon over the gratin cheese before serving.
- Add 1 teaspoon of fresh chopped jalapeño pepper to introduce moderate heat to the sweetness of the corn.
- Sprinkle chopped green onions and toasted sesame seeds to enrich the visual presentation of the dish.
Substitutions
- Canned sweet corn can be substituted with fresh pre-cooked corn cut from the cob.
- Mozzarella cheese can be mixed with grated prato cheese or chopped provolone for a more intense flavor.
- Yellow onion can be substituted with red onion or the white part of finely sliced leek.
How to store
Keep in a closed container in the refrigerator for up to 2 days. Reheat in a covered skillet over low heat or in the oven at 180°C until the cheese melts again; avoid overheating to prevent the oil from separating.
Can it be frozen?
We do not recommend freezing this recipe. Mayonnaise and melted cheeses undergo phase separation after thawing, making the mixture greasy and altering the crunchy texture of the corn.
What to serve with
Perfect as a garnish for Korean barbecue, fried chicken, grilled meats, or served with corn chips.
Frequently asked questions
Can I prepare this dish exclusively on the stovetop without using the oven?
Yes. After covering the corn with the grated cheese in the skillet, cover with a tight lid and keep on low heat for 4 to 5 minutes until the mozzarella melts completely, serving immediately.
How to prevent butter from burning when sauteing chopped vegetables?
Keep the heat at medium temperature and add the onion and bell pepper as soon as the butter melts. The natural moisture of the vegetables prevents the milk solids present in the butter from browning.
What is the ideal proportion of sugar to keep the dish from being too sweet?
Use only half a teaspoon of refined sugar for two cans of corn. The sugar serves only to balance the acidity of the mayonnaise and enhance the natural sweetness of the canned corn.
Why does the recipe call for mayonnaise instead of heavy cream or requeijão?
In Korean street food, mayonnaise is the indispensable base ingredient. Its subtle acidity and emulsified fat bind the corn kernels without curdling under high heat, while also intensifying the natural sweetness.
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