Korean Corn Cheese Recipe 3 Ways (Single Serving)

In a bowl, mix together the sweetcorn, mayonnaise, a quarter of the mozzarella cheese, sugar, salt, and pepper.

Melt butter in a large pan over medium heat.

Add the seasoned corn mixture to the pan and sauté. Then, cover the pan with a lid and let it steam over low heat until the cheese has melted.

Transfer the corn cheese into a ramekin and top it off with the rest of the mozzarella.

Place the ramekin in the oven and broil for 10 minutes under high heat until the cheese is crispy and golden.

Preheat your air fryer for 3 minutes at 200°C (400°F).

Mix the corn, mayonnaise, a quarter of the mozzarella, and seasonings together in a bowl.

Rim your dish with butter, pour in the corn mixture, and top it off with the rest of the mozzarella.

Cover the dish with a lid, place it in the air fryer, and cook for 10 minutes at 200°C (400°F).

At the halfway mark (5 minutes), remove the lid and continue air frying.

Mix together the corn, mayonnaise, a quarter of the mozzarella cheese, sugar, salt, and pepper.

Rim a microwave-safe dish with butter, add the corn mixture, and top with the rest of the mozzarella.

Cover the dish with a lid or cling film. Microwave at 600W for 1.5 minutes, and then for another 15 seconds at 900W.

First, cook your ramen as usual, mix with the seasoning packets, and place it in an oven-safe dish.

Prepare your corn cheese mixture and spread it over the ramen.

Bake in a preheated oven at 200°C (400°F) for 10 minutes. You can also broil it at the end to give the cheese a nice golden crust.

Grab a slice of bread and make a light indent in the middle.

Add your corn cheese mixture and top with the rest of the mozzarella.

Pop this into the air fryer at 200°C (400°F) for 8 minutes or until you start seeing it brown.