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Easy Korean Corn Cheese (콘치즈)

Korean corn cheese is a simple but utterly delicious dish made with sweet corn, butter, mayo, and melty mozzarella. Quickly cooked in a pressure cooker, this dish is a perfect golden, stretchy treat!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 260 kcal

Equipment

  • 1 Pressure cooker with sauté mode

Ingredients
  

Main ingredients

  • 1 tablespoon Butter for flavor base and tender texture
  • 1 lb Frozen corn kernels or fresh or canned (about 2½ – 3 cups)
  • 1 teaspoon Sugar for a subtle sweet touch
  • 3 tablespoon Kewpie mayo or use regular mayo
  • 1 cup Mozzarella cheese, shredded for a stretchy, melty topping
  • Chopped parsley fresh pop of color and flavor

Instructions
 

Instructions

  • Start by melting butter in your pressure cooker’s sauté mode.
  • Sauté corn for about 5 minutes, stirring to heat evenly.
  • Mix sugar and mayo into the corn smoothly.
  • Seal lid and set to low pressure; cook for 3 minutes.
  • Quick release, then sprinkle mozzarella and broil till bubbly.
  • Garnish with parsley and serve.

Notes

For the best cheesy goodness, serve immediately after cooking.