Snacks & sweets · Korean home cooking

Easy pan corn cheese

Name: Easy pan corn cheese
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Canned sweet corn, drained; Shredded mozzarella; Mayonnaise; Butter; Onion, finely chopped; Sugar; Ground black pepper

A warm Korean corn-and-cheese skillet made with canned corn, mayonnaise and melting cheese. A low flame and a lid melt the top without an oven.

15 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Canned sweet corn, drained2 paper cupsOriginal quantity: 300 g
Substitute available
If Canned sweet corn, drained is unavailable

Use instead
Cooked frozen sweet corn, drained

Substitute quantity
2 paper cupsReference quantity: 300 g

Cook following its packet, cool and drain well before adding. Do not add frozen corn directly to the pan.
Shredded mozzarella1 paper cupOriginal quantity: 80 g
Substitute available
If Shredded mozzarella is unavailable

Use instead
Mild grated cheddar

Substitute quantity
1 paper cupReference quantity: 80 g

Use the same amount in the cheese layer. It melts with a richer flavour and less stretch; keep the heat low.
Mayonnaise2 level eating spoonsOriginal quantity: 30 g
Essential
This coats the corn. Use a mayonnaise suitable for your dietary needs and check its egg label.
Butter1 small teaspoonOriginal quantity: 5 g
Substitute available
If Butter is unavailable

Use instead
Neutral cooking oil

Substitute quantity
1 small teaspoonReference quantity: 5 ml

Use instead of butter when softening the onion; the flavour will be less buttery.
Onion, finely chopped3 level eating spoonsOriginal quantity: 30 g
Optional
Leave out if unavailable. Warm the butter briefly and proceed directly to the corn.
Sugar½ small teaspoonOriginal quantity: 2 g
Optional
Canned corn is already sweet. Leave this out or taste before adding.
Ground black pepper1 small pinch
Optional
Leave out for a milder flavour.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Drain the canned corn in a sieve and pat off extra moisture. Finely chop the optional onion. Have the cheese and mayonnaise ready before heating the pan; excess corn liquid makes the finished dish watery.
Step 1
Step 2

Melt the butter in a small nonstick frying pan over medium-low heat. Add the onion if using and cook for 2–3 minutes until softened, stirring so the butter does not brown. If omitting onion, just melt the butter.
Step 2
Step 3

Take the pan off the heat. Add the drained corn and mayonnaise, plus sugar and pepper only if wanted. Stir until evenly coated. Return to low heat and warm for 2 minutes, stirring gently.
Step 3
Step 4

Spread the corn in an even layer. Scatter all the shredded cheese across the top. Keep the layer fairly thin so it melts evenly; do not turn up the heat to brown the bottom.
Step 4
Step 5

Cover and heat on the lowest setting for 3–5 minutes, until the cheese has fully melted and the corn is hot throughout. Check briefly if needed. If the bottom catches, remove from the heat rather than adding more heat.
Step 5
Step 6

Turn off the heat and uncover carefully, keeping steam away from your face. Spoon small portions onto plates. Let children’s portions cool; both the corn and melted cheese can hold heat. Serve immediately while the cheese is soft.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Use fully cooked canned or packet-cooked corn. Makes two snack portions. A nonstick pan with a fitted lid is useful. Check mayonnaise and cheese labels for egg and milk. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.