This Korean Cheese Corn recipe is a quick and irresistible dish that combines the sweetness of corn with the creamy richness of mozzarella and a kick of Sriracha. Perfect as a side dish, appetizer, or even a unique nacho topping, it’s an indulgent, crowd-pleasing favorite that’s ready in just 30 minutes.
Ingredients
4 cups fresh corn kernels (from 4–5 ears, or substitute with canned or frozen corn)
2 tablespoons butter
1/4 cup mayonnaise
1 tablespoon Sriracha sauce (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
2 green onions, thinly sliced (for garnish)
1 teaspoon sesame seeds (optional, for garnish)
Instructions
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