International dishesStir FriesKoreaabout 15 minutes
Korean cheese corn is a hot snack, sweet and salty under a stretchy layer of cheese. The difficulty is knowing exactly when to pull the pan from the oven, since half a minute too long scorches the surface.
A cast iron pan goes straight from the stove into the oven, which saves a transfer and holds the heat longer. The corn takes 5 to 7 minutes in the pan, and the cheese needs only 2 to 3 minutes under the broiler.
This batch weighs about 632g, at roughly 152 calories per 100g.
Method
Turn the oven to its broiler setting at 230C to preheat.
For fresh corn, husk the cobs, pull off the silk and strip the kernels. For canned corn, tip it into a sieve and drain. Put 450g corn kernels in a large bowl.
Add 1/2 teaspoon chili powder, 2.5 tablespoons Lean Mayo at about 37.5g, 1.5 teaspoons kOBE Monk Fruit Blend at about 6g, 1/4 teaspoon salt and 1/4 teaspoon black pepper to the corn.
Toss until the seasoning coats every kernel.
Set a cast iron pan over medium heat and add 28g salted butter. Once it has melted, tip in the corn and stir for 5 to 7 minutes until the kernels soften. Turn off the heat, scatter over 2 sprigs of chopped spring onion and fold through.
Leave the corn in the cast iron pan or move it to a heatproof dish, scatter 75g shredded cheese evenly over the top and put it under the broiler for 2 to 3 minutes.
Once the cheese has melted and turned lightly golden, take it out and eat straight away while hot.
Tips
A cast iron pan goes straight from the stove into the oven, which saves a transfer and holds the heat longer.
Cheese sets as the pan cools and loses its stretch.
Drain canned corn thoroughly in a sieve, because any water left behind makes the pan boil rather than catch color.
Fold the Lean Mayo through while the corn is still cool, as hot corn will split the dressing.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.