Ingredients
- •4 ears fresh corn, kernels cut from cob (about 3 cups)
- •1 tbsp unsalted butter
- •½ tsp kosher salt
- •¼ tsp sugar
- •For cheese topping:
- •1 cup shredded mozzarella cheese
- •3 tbsp Japanese Kewpie mayo (or regular mayo + pinch of sugar)
- •1 tbsp unsalted butter, melted
- •1 tsp sugar
- •¼ tsp kosher salt
- •2 scallions, thinly sliced
- •Fresh parsley or perilla leaves for garnish
Instructions
1
Place corn kernels in a vacuum-seal bag with butter, salt, and sugar.
2
Seal and preheat sous vide bath to 183°F (84°C).
3
Submerge and cook for 30–40 min until tender and sweet.
4
When done, drain corn kernels and transfer to a bowl.
5
Toss with Kewpie mayo, melted butter, sugar, and salt.
6
Spread the corn mixture into a small oven-safe skillet or baking dish.
7
Top with an even layer of shredded mozzarella.
8
Preheat broiler to high.
9
Broil 3–4 min until the cheese is melted, bubbly, and golden brown in spots.
10
Scatter sliced scallions on top.
11
Serve immediately while the cheese is still stretchy and bubbling.
Notes
- •Kewpie mayo is the secret - it's richer and sweeter than American mayo
- •The sugar in the corn mixture is intentional - Korean corn cheese is sweet-savory
- •Use a small dish so the corn layer is thick enough to be scoopy, not thin and dry
- •This is traditionally served as an anju (drinking snack) with beer or soju
Nutrition information
Calories
280 cal
Protein
10g
Fat
16g
Carbs
24g
Tags
koreancheesebar snackside dish