Korean Cheese Corn Damn Delicious Instructions. heat your oven to 400˚f. melt butter in a skillet over medium heat, then cook the onion and garlic until soft. remove the skillet from the heat, then stir in the corn, mayo, and sugar. add half of the mozzarella and half of the mexican cheese, blending well with the corn mixture. Preheat oven to 400 degrees f. lightly oil an oven proof skillet or coat with nonstick spray. in a large bowl, combine corn, mayonnaise, sriracha, sugar, 3 4 teaspoon salt and 1 4 teaspoon pepper. stir in 4 ounces mozzarella, about half. spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
Korean Corn Cheese Drbeckmann How to make corn cheese. 1. combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well. 2. preheat a skillet over medium high heat. add the butter and melt it, then reduce the heat to low. add the seasoned sweet corn and bell pepper mixture from step 1 and gently spread it around the skillet. 1 place a cast iron skillet on medium heat and add the drained corn kernels, butter, mayonnaise, and sugar. stir until the butter has melted and combined with the mayonnaise. 2 season the mixture with salt and pepper according to your taste preference. Set the stove to medium heat and melt the butter in a pan. add in the corn mixture and cook for 10 15 minutes. add in the green onions and mix together. top the corn with the mozzarella and cheddar cheese mixture, put a lid on it, and let it 'steam' the cheese for approx. 5 minutes until it has melted. Preheat the oven to 400˚f. combine all the ingredients into a mixing bowl and stir together. season with salt and pepper and give it one more good stir. pour mixture into a lightly greased baking dish. bake corn cheese for 10 minutes to melt the cheese and heat through.
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