Recipe Cuisine: Korean
Theme: Fast & Fab
Korean Corn cheese
By: Christine
Ingredients
- 420g can corn kernels / 500g frozen corn kernels
- 1/4 cup Kewpie mayonaise
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
- Pinch dried parsley, salt & pepper to taste
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- Preheat oven to 200 degrees celcius (fan forced).
- Drain 1 can of can corn kernels (420g, frozen also works, I used about 500g).
- In a bowl, combine with ¼ cup kewpie mayo, 1 tsp. sugar, ½ tsp. garlic powder, ½ cup shredded mozzarella, dried parsley and salt and pepper to taste.
- Pour into an oven-safe dish.Sprinkle with more mozzarella (a handful, or around ¼ cup).
- Into the oven to bake for around 10-12 minutes, until the cheese is fully melted and the mixture is warmed through.
