Spice up your favorite vegetable with this Korean Corn Cheese, a medley of corn, onion, melty cheese, and chewy rice cakes all in one sweet and savory dish!
Korean dishes are finally making it to mainstream America, and it is about time! So many delicious dishes hail from South Korea, which is a hotspot of culinary diversity. If you have not yet tried authentic Korean food, you are truly missing out!
Korean Corn Cheese is one of the most delicious dishes that has been taking the US by storm! Crunchy kernels of corn combine with sweet onion before topping with melty mozzarella cheese and chewy, textured rice cakes. This dish is the perfect snack or side dish and will truly be unlike anything you have ever tasted!
What Are Rice Cakes and Are They Gluten-Free?
Rice cakes are a pasta-dumpling hybrid that are very popular in Korean cooking, also known as “tteok”. Their unique texture is chewy, light, and slightly sticky. They are made with white rice flour and are typically gluten-free. Each package will indicate whether or not that brand contains gluten.
Finding rice cakes might be hard for some, but thankfully you can find Korean rice cakes online or in the freezer section of common stores, such as Trader Joe’s. Asian supermarkets should also sell rice cakes either freshly-made or frozen.
Ingredients in Korean Corn Cheese
- 1 tablespoon unsalted butter
- 1 package of frozen corn kernels, thawed and squeezed of excess moisture
- ½ onion, diced fine
- ¼ teaspoon kosher salt
- ⅛ cup Kewpie mayonnaise
- ½ tablespoon white sugar
- 6 ounces sliced mozzarella cheese
- 2 ounces frozen white rice cake, cooked as per package directions and sliced
- 1 tablespoon fresh parsley or cilantro, chopped, for serving
How to Make Korean Corn Cheese
Melt the butter in an oven-safe skillet over medium heat.
Add the corn, onion, and salt. Cook 3-4 minutes until warmed through and softened lightly.
Remove the veggies from the heat allow to cool slightly in the pan.
Preheat the broiler to 500 degrees F.
To the cooled veggies, add the mayo and sugar. Mix to combine.
Top with the cheese and rice cakes over the top. Broil until the rice cakes and cheese have charred spots, about 3 minutes.
Remove from the oven and top with herbs. Enjoy!
Korean Corn Cheese
Ingredients
- 1 tbsp unsalted butter
- 1 package frozen corn kernels, thawed and squeezed of excess moisture
- 1/2 onion, diced fine
- 1/4 tsp Kosher salt
- 1/8 cup Kewpie mayonnaise
- 1/2 tbsp white sugar
- 6 ounces sliced mozzarella cheese
- 2 ounces frozen white rice cake, cooked as per package instructions and sliced
- 1 tbsp fresh parsley or cilantro, chopped, for serving
Instructions
- Melt the butter in an oven-safe skillet over medium heat.
- Add the corn, onion, and salt. Cook 3-4 minutes until warmed through and softened lightly.
- Remove the veggies from the heat allow to cool slightly in the pan.
- Preheat the broiler to 500 degrees F.
- To the cooled veggies, add the mayo and sugar. Mix to combine.
- Top with the cheese and rice cakes over the top. Broil until the rice cakes and cheese have charred spots, about 3 minutes.
- Remove from the oven and top with herbs. Enjoy!
