Korean corn cheese (Konchijeu)
Toss drained sweetcorn with mayonnaise, cook it in butter and melt mozzarella over the top.
- Prep
- 8 min
- Cook
- 8 min
Scale the recipe
Ingredients
- Canned sweetcorn Kernels weighed after draining and blotting dry
- 200 g
- Shredded mozzarella Low-moisture pizza mozzarella
- 70 g
Seasonings
- Unsalted butter
- 6 g
- Mayonnaise
- 15 g
- Sugar
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Drain the sweetcorn
Discard any can that is swollen, leaking or badly dented. Drain the corn in a strainer, blot the kernels dry and weigh out 200 g.
-
Mix with mayonnaise
Put the corn, mayonnaise 15 g and sugar 2 g in a bowl and stir until the kernels are lightly coated.
-
Melt the butter
Melt the unsalted butter 6 g in a skillet about 20 cm across over medium-low heat. Tilt the skillet to coat the base evenly.
-
Warm the corn
Add the dressed corn and stir over medium-low heat for 2–3 minutes. When the kernels are warm and no liquid pools at the bottom, spread them evenly. Use a larger pan or work in batches for more servings so the corn layer stays thin.
-
Top with mozzarella
Reduce the heat to low and sprinkle the shredded mozzarella 70 g over the corn in a thin, even layer.
-
Cover and melt the cheese
Cover the skillet and cook on low for 4–5 minutes. Switch off the heat when the shreds have melted together into a smooth layer.
-
Serve from the pan
Open the lid away from you to release the steam, then spoon the corn and cheese onto a plate. Refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour if the room temperature is above 32°C.
