Easy 10-min. Korean Corn Cheese
Sweet corn simmered in buttery melted cheese with imitation crab meat. This quick and easy Korean corn cheese is ready in 10 minutes on the stove with minimal ingredients. This is better than what you get at the Korean restaurant!
Ingredients
- 24 fl oz. canned corn
- ½ cup mozzarella cheese shredded
- 1 tablespoon butter unsalted
- 6 sticks imitation crab meat optional
- ¼ cup Japanese mayo aka Kewpie Mayo or regular mayo
- 1 teaspoon white granulated sugar
- ⅛ teaspoon black pepper
Instructions
- Strain canned corn of the excess water and discard the water. Transfer strained corn to a large bowl.
- Chop your imitation crab meat into 1-inch long pieces and set aside.
- Melt butter in a large non-stick pan on medium heat. Add strained corn and mix with butter.
- Then add mayo, sugar, black pepper, imitation crab meat and combine with the corn. Break up the imitation crab meat. Cook until liquids in the pan have evaporated for 4 to 5 minutes, uncovered.
- Add half the amount of shredded cheese and mix.
- Reduce to low heat. Add remaining cheese on top of the corn. Cover with a lid to melt the cheese for 2-3 minutes. Serve & enjoy!
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Nutrition
Calories: 385kcal | Carbohydrates: 53g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 436mg | Potassium: 466mg | Fiber: 5g | Sugar: 12g | Vitamin A: 649IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 1mg