Korean Corn Cheese

A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi.

Ingredients

• 1

  (15-ounce) can corn kernels, drained

• ¼

  cup finely chopped red bell pepper

• 3

  tablespoons mayonnaise

• 1

  teaspoon granulated sugar

• ¼

  teaspoon kosher salt

• ⅛

  teaspoon black pepper

• 1

  tablespoon unsalted butter

• ¾ to 1

  cup shredded mozzarella cheese (see Tip)

• 1

  scallion, thinly sliced

Preparation

1. Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
2. In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
3. Spread the mixture evenly into a single layer, then cover with cheese.
4. Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
5. Sprinkle with the scallions and enjoy while it’s hot and cheesy!