Lowkey Chef
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Corn cheese with melted mozzarella and sliced scallions in a white bowl on a blue background.
Snack · Korean

Corn Cheese

The Korean bar snack, made from one can of corn and one skillet. Butter and mayo turn the corn rich and creamy, and a lid traps the steam so the mozzarella melts into one stretchy layer without an oven. Twelve minutes, start to spoon.

Quick facts

12 min(3 prep, 8 cook)

2 servings

  • Vegetarian
  • Gluten-free

Contains: Milk, Egg

Step 0

Get it all out

Tick things off as they hit the counter.

  • 1 can whole kernel sweet corn, about 15 oz, drained
  • 1 tbsp butter
  • 3 tbsp mayonnaise
  • 2 tsp sugar
  • 1 pinch salt
  • 1 cup shredded low-moisture mozzarella, check the label for vegetarian (microbial or non-animal) rennet
  • 1 pinch black pepperoptional
  • 1 scallion, thinly slicedoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Pour the corn into a strainer in the sink and shake it until no more liquid drips out, about 30 seconds. Pat it dry with a paper towel until the towel comes away dry.

    • 1 can whole kernel sweet corn
  2. 2

    Melt the butter in a 10-inch nonstick skillet over medium-high heat until it foams. Add the corn and cook, stirring every 30 seconds or so, until it's hot and a few kernels turn light golden, about 3 minutes.

    • 1 tbsp butter
    • 1 can whole kernel sweet corn
  3. 3

    Turn the heat down to medium-low. Add the mayonnaise, sugar, salt and a pinch of black pepper, if using, and stir until every kernel is coated and glossy, about 30 seconds. Spread the corn into an even layer.

    • 3 tbsp mayonnaise
    • 2 tsp sugar
    • 1 pinch salt
    • 1 pinch black pepper
  4. 4

    Scatter the mozzarella evenly over the corn. Cover the skillet with a lid or a sheet of foil and cook for 3 minutes, then lift the lid and check. It's ready when the cheese has fully melted into one layer and the edges are bubbling; if not, cover and cook up to 1 minute more, then take off the lid.

    • 1 cup shredded low-moisture mozzarella
  5. 5

    Turn off the heat. Sprinkle with the scallion, if using, and let it sit until the cheese stops bubbling, about 1 minute. Spoon it into a bowl, or two small bowls, to serve. The skillet and its handle stay hot, so leave the skillet on the stove. Refrigerate any leftovers within 2 hours.

    • 1 scallion