Corn cheese is a delicacy influenced by two cultures that is unique to Korean-American cuisine
The simple ingredients — canned corn, mayonnaise, and mild shredded cheese — result in a very straightforward banchan,
or side dish, that smells and tastes like comfort. It is very kid-friendly, but it is also used as anju,
or food that goes well with alcohol. (Soju, a popular Korean alcoholic beverage,
makes an excellent match.) This adaptable, sweet-savory meal is best served hot and paired with a variety of foods such as kimchi, gochujang-glazed eggplant, bulgogi, and galbi.
Ingredients: 1 (15-ounce) can corn kernels, drained, and 1/4 cup finely chopped red bell pepper. 3 tablespoons mayonnaise.
1 teaspoon of granulated sugar. ¼ teaspoon kosher salt ⅛ teaspoon black pepper.
1 tablespoon unsalted butter Add ¾ to 1 cup shredded mozzarella cheese (see Tip). 1 scallion, thinly sliced
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