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Korean Corn Cheese Recipe - With a Twist

Prep Time10 minutes
Cook Time20 minutes
Servings: 4

Ingredients

  • 3 Cups Sweetcorn
  • 1 cup Mayonnaise
  • 1½ tbsp Sugar (to taste - if corn isn't naturally sweet)
  • Pinch of Salt
  • 2 tbsp Unsalted Butter (melted)
  • 2 Sping Onions (Finely diced)
  • 1 tbsp Paprika
  • 1 medium sized Red Bell Pepper (Finely diced)
  • 1 tsp Chilli Flakes
  • 1 tbsp Sriracha Sauce (Optional)
  • 150 grams Mozarella Cheese

Instructions

  • Preheat your oven to medium (gas mark 4/180°)
  • Melt the butter and sugar (if using) in the microwave, or in a skillet on medium heat
  • In a bowl, mix together the mayonnaise, sriracha sauce, paprika, chilli, spring onions and diced bell peppers.
  • Then add in the melted butter.
  • Mix in the sweetcorn, stirring until well combined.
  • Transfer half of the corn mixture into an oven dish, then layer with half the mozarella cheese.
  • Add the second layer of corn, top with the rest of the mozarella cheese.
  • Transfer into the oven and let it bake for 15-20 minutes until the cheese has melted and is golden brown
  • Garnish with some spring onions or parsley

Notes

If you don't have an oven, you can also cook this dish in a skillet on the hob.
  • Mix all the ingredients (minus the cheese) and transfer to a skillet.
  • Add the cheese topping and set your hob to medium heat. 
  • Cover to melt the cheese and then garnish with some spring onions or parsley.