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Korean (Cheese) Corn

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 280 gr canned corn drained
  • 3 tbsp mayonnaise I used Hellmann’s
  • 1 tsp sugar
  • 1 tsp Buldak Sauce optional
  • 1 garlic clove minced
  • 1 cup shredded Mozzarella cheese + ½ cup extra for the top
  • 2 green onions (the white ends, finely chopped) 
  • 1 tbsp butter

For garnish

  • extra spring onions (finely sliced) finely sliced
  • black sesame seeds
  • red chili flakes / red pepper corns

Instructions

  • Preheat your oven or Airfryer on 180 C / 356 F. Then mix all the ingredients (except for the ½ cup extra cheese and butter) in a bowl.
  • Place the mixture in an ovenproof dish and finally layer it with the butter and cheese.
  • Bake the cheesy corn in a preheated oven / Airfryer on 180 C / 356 F for 7 min.
  • Garnish with some extra spring onions, black sesame seeds and chili flakes and serve over spicy Instant noodles, with tortilla chips, over a hotdog or my Mini Scones w/ Gochujang, Sun-Dried Tomatoes & Mozzarella!TIPS:- Add a mixture of Cheddar and Mozzarella cheese.- Swap the Buldak Sauce with Sriracha or Ketchup.- You can veganize this dish but then you have to use a plant based mayo and cheese.If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you've made.