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Creamy cheesy casserole with corn and onions in a cast iron skillet.

Korean Cheese Corn

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine Asian, korean
Servings 4 servings
Calories 239 kcal

Ingredients
  

  • Corn kernels from 2 ears or about 1 1/3 cups canned corn, drained
  • 1/2 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese plus extra for topping
  • 1 teaspoon sugar
  • 1 jalapeño seeded and finely chopped
  • 2 scallions chopped
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Preheat your oven to 400°F.
  • In a medium bowl, combine corn kernels, mayonnaise, shredded mozzarella, sugar, chopped jalapeño, and half of the chopped scallions. Season with salt and black pepper to taste.
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  • Transfer the mixture to a small baking dish or an 8-inch cast-iron skillet, spreading it out evenly. Top with a little more shredded mozzarella.
    Creamy corn casserole in a skillet with shredded cheese and vegetables.
  • Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly. If needed, turn on the broiler for a few minutes to achieve a golden crust.
    Creamy corn casserole baked in cast iron skillet with cheese and onions.
  • Serve hot, with remaining chopped scallions sprinkled on top. Serve with chips for dipping.
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Nutrition

Calories: 239kcalCarbohydrates: 2gProtein: 4gFat: 24gSaturated Fat: 5gSodium: 329mgFiber: 0.3g
Keyword Korean Cheese Corn
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