Korean Corn and Blue Cheese
Main Ingredients: Corn and Bell Peppers
Yield: 4 servings
Photo and Recipe courtesy of Jennerous Eats
-
- Prep
- 5 mins
-
- Total
- 12 mins
-
- Serving
Ingredients
- 1 1/2 cups sweet corn kernels
- 40 g colored bell peppers
- 15 g butter
- 1 cup shredded mozzarella cheese
- 1⁄2 cup of Salemville® Crumbled Blue Cheese, saving some for garnish
- 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
Directions
- Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
- Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet.
- Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.
Suggested Recipes
- Prep
- -
- Total
- -
Marinated Shish Kebabs with Blue Cheese Butter
- Prep
- -
- Total
- -
Baby Blue Cheese Cakes with Sticky Toffee Drizzle
- Prep
- 20 minutes
- Total
- 32 minutes
