A popular Korean corn cheese snack that’s cheesy, sweet & savoury combined with the flavours of Elote (Mexican Grilled Corn) spice & tang.
- 2 corn on the cob (kernels removed, approximately 3 1/2 cups)
- 2 1/2 tablespoons mayonnaise
- 1 tablespoon butter
- 1/4 wedge of lime
- (Optional) 2 teaspoon of sugar – only if the corn is not sweet on it’s own.
- 1/3 cup cotija cheese (or feta, crumbled)
- 1 teaspoon cayenne pepper
- 1 stalk green onion (finely chopped)
- 1 ball of mozzarella (260 g, grated)
- Remove the husk and leaves of the corn
- (Optional) Brush the corn with a bit of oil and grill the corn on high heat until brown and charred
- Shave the kernels off of the corn cob and place it in a large bowl (See blog post for tip to easily remove the kernels from the cob, with less mess)
- Finely chop the green onions and set aside
- Crumble up the cotija cheese and add it to the bowl of corn
- Cut 1/4 of a lime and squeeze the juice into the bowl of corn (add more lime juice if you like a tangier flavour)
- Add in the cayenne pepper and mayonnaise and mix well
- Set the stove to medium heat and melt the butter in a pan.
- Add in the corn mixture and cook for 10-15 minutes
- Turn off the heat and add in the green onions and mix together.
- Move the corn to an oven safe pan and top with grated mozzarella cheese
- Broil for 3-5 minutes or until the cheese has melted at the top and is brown.
- Save the cobs (you can freeze them) and use it to make soup broths
- Taste the corn and decide if it is sweet it enough for you. Only use sugar if your corn is not sweet. Do not use it if you are using canned corn since the canned corn is usually soaking in a sugar syrup and is already very sweet.
- Substitute the corn for canned corn if you are in a rush
- Grilling the corn is optional
- Serving Size: 1 Serving
- Calories: 577 kcal
- Sugar: 6 g
- Sodium: 1235 mg
- Fat: 40 g
- Carbohydrates: 19 g
- Protein: 22 g
Keywords: corn cheese, korean corn cheese