Korean · Dinner
Korean Corn Cheese Bake with Rice
Korean corn cheese bake with sweetcorn, mayo, and mozzarella roasted until golden and bubbly, served alongside short-grain rice and toasted seaweed strips for the diner to fold together.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
562Calories
22gProtein
28gFat
58gCarbs
8gSugar
2gFiber
720mgSodium
65mgChol
Goes well with
Sauvignon BlancSauvignon Blanc — A crisp, dry white wit...
local
Chilled Cass lagerChilled Cass lager — A crisp, refreshing...
international
Instructions
1
Prep
Rinse 170g short-grain rice until water runs clear. Drain 400g tinned sweetcorn. Slice 2 spring onions thinly. Cut 2 sheets roasted seaweed into thin strips. Melt 30g butter. Mix sweetcorn, 60g Kewpie mayo, melted butter, 20g brown sugar, 1 tsp salt, 0.5 tsp black pepper, and half the mozzarella (150g) until combined.
2
Boil
Combine rinsed rice with 240ml water in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest heat, cook 12 minutes until water is absorbed. Remove from heat, keep covered.
3
Roast
While rice cooks, heat oven to 220C. Spread corn mixture evenly in a 10-inch oven-safe skillet. Scatter remaining mozzarella (150g) evenly over the surface. Roast 15 minutes until cheese turns deep golden and bubbles around the edges.
4
Rest
Remove corn cheese bake from oven. Let rest 2 minutes until bubbling subsides slightly.
5
Plate
Fluff rice with a fork. Divide rice between two wide bowls, set corn cheese bake alongside each portion. Scatter spring onion, sesame seeds, and seaweed strips over the rice. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) shredded low-moisture mozzarella
- 400g (14.1 oz) canned sweetcorn
- 60g (2.1 oz) Kewpie mayo
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 30g (1.1 oz) unsalted butter
- 20g (0.7 oz) light brown sugar
- 2 scallions
- 2 sheets roasted seaweed
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper