15-minute Korean corn cheese toast
Two soft toast slices topped with creamy chopped corn and melted mozzarella. This quick pan version needs no oven, mayonnaise or added sugar; chop the corn finely and cut the toast into short pieces for children.
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✦ AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
- Substitute available
Use two slices of soft wholemeal sandwich bread instead. The flavour becomes nuttier; avoid very thick or hard-crusted slices.
- Substitute available
Cook frozen sweetcorn according to its packet, drain and weigh 100 g, then chop finely. Add the thawing/cooking time to the recipe.
- Optional
May be omitted; the dish will be less sweet and aromatic. Skip the onion-preparation step.
- Substitute available
Use 10 ml neutral oil: 5 ml for the corn and 5 ml for toasting. The toast will lose its buttery aroma.
- Substitute available
Use 50 g grated mild cheddar instead of mozzarella. It melts but has a stronger flavour and less stretch; keep the heat low.
- Optional
May be omitted; the filling will be a little firmer. Melt the cheese gently with the corn and keep the topping thin.
1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain the canned sweetcorn thoroughly, then weigh 100 g without liquid. Pat it dry and chop the kernels finely so the topping stays together and is easier to eat. Peel and finely mince 20 g onion. Prepare two slices of soft sandwich bread.
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Step 2
Melt 5 g of the 10 g butter in a nonstick skillet over medium-low heat. Add the onion and cook for 1 minute, then add the chopped corn and cook for 2 minutes, stirring. The onion should be soft and excess moisture should have evaporated.
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Step 3
Take the pan off the heat. Stir in 15 ml milk and 25 g of the 50 g shredded mozzarella until the mixture is creamy and holds together. Transfer to a bowl. The cheese does not have to melt completely yet; it will finish melting on the toast.
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Step 4
Wipe out the pan, add the remaining 5 g butter and warm over medium-low heat. Add both bread slices and lightly toast one side for about 1 minute. Turn them so the toasted faces are up, then immediately reduce the heat to low.
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Step 5
Spread half the corn mixture on each upward toasted face. Divide the remaining 25 g mozzarella over the tops. Cover with a lid and cook on low for 3–5 minutes until the cheese is melted and the bottoms are lightly golden. If the bottoms colour too quickly, remove from the heat and leave covered briefly.
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Step 6
Move the toast to a plate and let it cool for 3 minutes; the melted cheese can stay hot after the bread cools. Cut into short soft strips or small pieces appropriate for a child's chewing ability, trimming hard crusts if needed. Check the filling temperature before serving.
Finished dish
Makes two toast slices, one per snack serving; use a lidded pan wide enough for both, or allow extra time for two batches. Contains wheat and milk; check bread labels for egg, soy or other allergens. Milk makes the topping creamy without mayonnaise. Use drained canned corn, not uncooked kernels. This is a family snack, not an infant-feeding guide: tailor texture and portions to the child. Adults use the knife and pan; children can spread cooled topping. Best eaten freshly made. Cool leftovers promptly, refrigerate and use within 24 hours; reheat thoroughly and cool before serving.
This complete home version was written for this site using the public recipe as a reference. Open the original for another method.
Maangchi — Corn cheese; quick toast home adaptation without mayonnaise ↗