About this recipe

A beloved Korean street food and BBQ side dish — sweet corn kernels folded into a creamy, lightly seasoned mayo base, then baked or broiled until bubbly and golden with melted mozzarella on top. It's irresistibly gooey, slightly sweet, and savory all at once. Ready in under 20 minutes and always the first dish to disappear at the table.

Instructions

1. 1

   Preheat your oven to ![400°F]. Drain the corn kernels very thoroughly in a colander — press it gently with a paper towel if needed. Excess moisture is the enemy of a good corn cheese; drier corn means a creamier, less watery result.

2. 2

   In a mixing bowl, combine the drained corn kernels, mayonnaise, softened butter, granulated sugar, kosher salt, and black pepper. Stir well until everything is evenly coated.

3. 3

   Transfer the corn mixture into a 6–8 inch cast iron skillet or small oven-safe baking dish and spread it into an even layer.

4. 4

   Sprinkle the shredded mozzarella cheese evenly over the top, covering the corn mixture completely.

5. 5

   Bake at ![400°F] for 8–10 minutes, until the cheese is fully melted and the edges are starting to bubble.

6. 6

   Switch the oven to ^[broil on high]. Broil for 2–3 minutes, watching closely, until the cheese is golden brown and blistered in spots. Do not walk away — it can go from golden to burnt quickly.

7. 7

   Remove from the oven and let it rest for 1–2 minutes. Garnish with sliced green onions if using, and serve immediately while hot and gooey, directly from the skillet.