Sweet corn kernels covered in stretchy cheese washed down with cold beer. What’s not to love? Make this for your next Korean dinner party!






Skill level

Average: 5 (1 vote)


  • 20 g (¾ oz) unsalted butter
  • 1 420 g (15 oz) tin corn kernels, drained and rinsed
  • 2 spring onions (scallions), thinly sliced
  • 1 tbsp mayonnaise
  • 2 tsp caster (superfine) sugar
  • salt and freshly ground black pepper, to taste
  • 100 g (3½ oz/⅔ cup) shredded mozzarella cheese
  • cayenne pepper, for sprinkling (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat the grill (broiler) setting of your oven to medium.
  2. Melt the butter in a small cast-iron or ovenproof frying pan over medium heat. Add the corn kernels and fry for 3 minutes. Add the spring onion, give it a quick stir, then remove from the heat.
  3. Add the mayonnaise and sugar, and season to taste with salt and pepper. Mix well, then sprinkle the cheese over the corn.
  4. Transfer the frying pan to the top shelf of the oven and grill for 5–8 minutes or until the cheese has melted and turned golden brown in places.
  5. Remove from the oven and sprinkle with a little cayenne pepper, if using. Rest for 5 minutes and serve hot, with a cold beer.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99