Easy 10-min. Korean Corn Cheese

Easy 10-min. Korean Corn Cheese

Sweet corn and imitation crab meat coated in a rich, buttery sauce with gooey melted mozzarella cheese. This easy Korean corn cheese recipe is ready in just 10 minutes on the stovetop without an oven. I cook off the excess moisture before adding the cheese to keep it creamy and cheesy instead of watery.

5 from 2 votes

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Prep Time 3

Total Time 7

Course Appetizer, Side Dish

Cuisine Korean

Servings as a side

Calories per serving 385 kcal

Ingredients

24 fl oz. canned corn
½ cup mozzarella cheese shredded
1 tablespoon butter unsalted
¾ cup imitation crab meat
¼ cup Japanese mayo
1 teaspoon white granulated sugar
⅛ teaspoon black pepper

Instructions

Drain the canned corn thoroughly using a fine-mesh sieve to remove excess liquid. Transfer to a large mixing bowl and set aside.
Chop the imitation crab meat into 1-inch pieces and set aside.
Melt the butter in a large nonstick pan over medium heat. Add the drained corn and stir to coat evenly.
Add the mayonnaise, sugar, black pepper, and imitation crab meat. Stir well, breaking up the crab meat as it cooks. Cook for 4-5 minutes, stirring occasionally, until no watery liquid pools at the bottom of the pan and the corn remains lightly coated in the creamy sauce.
Stir in half the shredded mozzarella until melted and evenly combined with the corn mixture.
Reduce the heat to low and sprinkle the remaining mozzarella evenly over the corn. Cover and cook for 2-3 minutes until the cheese is completely melted. Serve immediately.

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