Name: Korean Corn Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 250 g drained sweet corn kernels (from one 425 g can); 2 Tbsp mayonnaise; 1 small onion, finely chopped (about 50 g); 1 Tbsp butter (about 14 g), softened; 100 g mozzarella cheese, grated and divided; White pepper, to taste; 1 pinch salt, or to taste

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Ingredients

250 g drained sweet corn kernels (from one 425 g can)
2 Tbsp mayonnaise
1 small onion, finely chopped (about 50 g)
1 Tbsp butter (about 14 g), softened
100 g mozzarella cheese, grated and divided
White pepper, to taste
1 pinch salt, or to taste

How to Make It

Drain the corn kernels thoroughly.
Finely chop the onion and grate the mozzarella.
Combine the corn, mayonnaise, onion, softened butter, white pepper, salt, and half of the mozzarella in a bowl.
Mix until evenly combined.
Transfer the mixture to a nonstick pan over low to medium-low heat.
Cook, stirring regularly, until the butter and cheese melt and the onion softens.
Spread the corn mixture into an even layer.
Sprinkle the remaining mozzarella evenly over the top.
Cover the pan and cook over low heat until the topping melts and the mixture is hot and bubbling.
Remove from the heat and serve immediately.

Kubo Tips

Drain the corn well so the finished dish stays creamy rather than watery.
Chop the onion finely so it softens quickly and mixes evenly with the corn.
Keep the heat low once the cheese is added to prevent the bottom from scorching.
Cover the pan to help melt the topping without needing an oven.
Taste before adding more salt because the mayonnaise, butter, and cheese already contribute saltiness.
Serve while warm for the best melted-cheese texture.