Korean , corn , Cheese , Mayonnaise
Best for: The bubbling skillet side every Korean barbecue table fights over.
Korean corn cheese is the beloved barbecue-restaurant side: sweet corn folded with mayonnaise and a pinch of sugar, buried under mozzarella, and cooked until it bubbles and browns. On the grill it happens right in the cast-iron skillet, and it rarely survives the trip to the table.
Cast iron: Small cast-iron skillet over direct medium-high heat; about 425°F, lid closed to melt the top. Equipment: 8- or 10-inch cast-iron skillet, spoon.
Ingredients
Total: 22 minutes.
- 3 cups corn kernels (from about 4 ears, or thawed frozen corn)
- 1 tablespoon unsalted butter
- 1/4 cup mayonnaise
- 1 tablespoon sugar
- 1/4 teaspoon fine table salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded low-moisture mozzarella
- 1 scallion, thinly sliced
Directions
Heat the grill to about 425°F and set the cast-iron skillet on the grate to preheat for 5 minutes.
Melt the butter in the skillet and add the corn. Cook for 3–4 minutes, stirring once or twice, until hot and just starting to color at the edges.
Take the skillet off the heat briefly and stir in the mayonnaise, sugar, salt, and black pepper until the corn is evenly coated.
Spread the corn flat and cover it completely with the mozzarella.
Return the skillet to the grill, close the lid, and cook for 4–5 minutes, until the cheese is melted, bubbling, and golden in spots.
Scatter the scallion over the top and serve straight from the skillet with a spoon.
Grilling tip: Dry corn melts cheese better — if using thawed frozen corn, drain it well so the skillet bubbles instead of steaming.
