Corn Cheese
How to Make Korean Corn Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1 cup shredded mozzarella cheese
- 1/2 tbsp sugar
- 1 1/2 cups sweet corn kernels ( (from a 420 g / 0.9 pounds tin), water drained)
- 40 g colored bell peppers ((1.4 ounces) diced)
- 15 g butter ((0.5 ounces - i used salted butter))
- a few sprinkles parsley flakes
- 2 1/2 tbsp mayonnaise
- a few sprinkles fine sea salt
- a few sprinkles ground black pepper
- Carbohydrate 1.56324166731452 g
- Cholesterol 20.987916681635 mg
- Fat 7.48890833705671 g
- Fiber 0.00937500013969839 g
- Protein 6.76818333900727 g
- Saturated Fat 3.26695666903213 g
- Serving Size 1 1 Serving (52g)
- Sodium 682.002917696069 mg
- Sugar 1.55386666717482 g
- Trans Fat 2.84359833352605 g
- Calories 102 calories
Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well. Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet. Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.
