Korean Corn Cheese Melt (Print Version)
# Ingredients:
→ Main Ingredients
01 -
680 ml canned corn, drained
02 -
120 g mozzarella cheese, shredded
03 -
15 g unsalted butter
04 -
6 sticks imitation crab meat, chopped (optional)
05 -
60 ml Japanese mayonnaise or regular mayonnaise
06 -
5 g white granulated sugar
07 -
0.5 g ground black pepper
# Instructions:
01 -
Drain the canned corn thoroughly to remove excess liquid and transfer the corn to a large mixing bowl.
02 -
Cut the imitation crab meat into 2.5 cm pieces and reserve.
03 -
Melt unsalted butter in a large non-stick pan over medium heat. Add the drained corn and stir to combine.
04 -
Add mayonnaise, sugar, black pepper, and chopped imitation crab meat to the pan. Mix thoroughly to combine and break up the crab meat. Cook uncovered for 4 to 5 minutes, stirring occasionally, until most of the pan liquids have evaporated.
05 -
Scatter half of the shredded mozzarella over the corn mixture and mix until evenly distributed.
06 -
Reduce the heat to low. Sprinkle the remaining cheese on top of the corn mixture, cover the pan with a lid, and allow the cheese to melt for 2 to 3 minutes.
07 -
Carefully transfer to a serving dish and enjoy while hot.
# Notes:
01 -
For enhanced flavor and texture, use fresh sweet corn when in season, and adjust the amount of mayonnaise based on desired creaminess.