Korean Corn Cheese

Ingredients

• 1 can of unsalted corn (15¼ ounces, or 432 grams), strained
• ¾ C of onion, bell pepper, and carrot, chopped
• Pinch of kosher salt
• 1 tbs unsalted butter
• ¼ C mayonnaise
• 1 tbs sugar
• 5 to 6 oz mozzarella cheese, grated
• 2 oz white rice cake, sliced (Optional)

Directions

1. Prep Vegetables: Combine onion, red bell pepper, green bell pepper, and a pinch of salt. Let sit for 5 minutes, then wrap in a cloth and squeeze out excess moisture.
2. Cook Base: Heat an oven-safe heavy skillet. Add butter and corn, and cook until the corn absorbs the butter, 2-3 minutes. Add vegetables, stir briefly, then remove from heat and cool slightly.
3. Mix: Stir in mayonnaise and sugar until well combined.
4. Oven Finish Option: Heat a cast iron pan on the stovetop. Add corn mixture, then top with cheese and rice cake. Cover and cook over medium-high heat until sizzling, 3-4 minutes. Reduce heat and cook until cheese begins to melt. Transfer to broiler and cook until cheese is lightly scorched and rice cake is done.
5. Stovetop Finish Option: Add cheese and rice cake on top of the corn mixture. Cover and cook over low heat until cheese melts, 7-8 minutes.
6. Serve: Serve hot directly from the pan.

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