Corn Cheese
Recipe: #32158
May 19, 2019
Categories: Spreads, Side Dishes, Dairy, Cheese, Mozzarella, Vegetables, Corn, Appetizers, Peppers, Korean, 5-Minute Prep, Stove Top, Gluten-Free, Vegetarian, Kosher Dairy more
"Korean corn cheese is basically a baked corn and cheese casserole. It's seasoned with creamy mayonnaise and a little sugar. It can be served as a side dish or as a spread over crackers."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (111.6 g)
- Calories 194.4
- Total Fat - 10.3 g
- Saturated Fat - 5.4 g
- Cholesterol - 26 mg
- Sodium - 370 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 1.3 g
- Sugars - 3.4 g
- Protein - 12 g
- Calcium - 269.8 mg
- Iron - 0.6 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
Step 2
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 and gently spread it around the skillet.
Step 3
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.
Tips & Variations
No special items needed.
2 Reviews
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