My Korean Kitchen · by Sue | My Korean Kitchen★ 4.6 (8)
Corn Cheese
NUTRITION · PER SERVING12M COOK
CAL 11%·PRO 17%
CARBS 13G24% OF CAL
1G FIBER5G SUGAR7G OTHER
FAT 16G68% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn kernels and bell peppers baked or grilled with melted mozzarella and a mayo-based topping. A Korean-style appetizer that is creamy, cheesy, and delicious.
starterkorean🍳 skillet🔥 oven♨️ grillgluten freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 cups sweet corn kernels (, (from a 420 g / 0.9 pounds tin), water drained)
- 40 g bell peppers ((1.4 ounces), diced)
- 15 g butter ((0.5 ounces - I used salted butter))
- 1 cup shredded mozzarella cheese
- A few sprinkles parsley flakes
- 2 1/2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- A few sprinkles fine sea salt
- A few sprinkles ground black pepper
At a glance
PER SERVING · TIME 12M
CAL 11%·PRO 17%
CARBS 13G24% OF CAL
1G FIBER5G SUGAR7G OTHER
FAT 16G68% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 7m
- Sodium
- 495mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 110mg
- Calcium
- 203mg
- Iron
- 0.28mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.