4 (1)

Best Recipes, Grilled, Quick and Easy, Sandwiches

Korean Corn Grilled Cheese

Korean Corn Grilled Cheese
Mariah Tauger / Los Angeles Times / Prop styling by Nidia Cueva

The beauty of this dish is in tasting the sweet corn mixing with the super stretchy cheese. If you want, you can just use low-moisture mozzarella (you can use fresh mozzarella if you’re against the low-moisture kind, but it won’t ... Read more

40 minutes. Serves 4.
  • 1 tablespoon unsalted butter
  • ½ cup minced yellow onion
  • 1½ cups corn kernels (from 3 to 4 ears)
  • Granulated sugar (optional), if you think the corn needs it
  • 2 tablespoons mayonnaise, plus more for brushing
  • 8 ounces low-moisture mozzarella, shredded (2 cups)
  • 4 ounces fontina or provolone cheese, shredded (1 cup)
  • 2 tablespoons minced flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 8 slices really good sourdough bread, cut ¾-inch thick

Step 1Heat the butter in a large cast-iron or nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft and just beginning to brown at the edges, 2 to 3 minutes. Add the corn and sugar (if using) and cook, stirring occasionally, until crisp-tender, about 3 minutes. Scrape the corn into a bowl and let cool for 10 minutes (wipe the skillet clean and reserve). Stir in the 2 tablespoons mayonnaise, followed by the mozzarella, fontina and parsley, and season with salt and pepper.

Step 2Brush a thin layer of mayonnaise on each slice of the sourdough bread, then turn the slices over. Divide the corn mixture among 4 slices of bread, then sandwich them with the other 4 slices. (Make sure the “mayonnaise sides” are facing outward.)

Step 3Heat the reserved skillet over medium heat. Add 2 sandwiches to the skillet, cover, and cook, flipping once, until golden brown outside and the cheese is melted inside, 8 to 10 minutes. Transfer the sandwiches to a cutting board and repeat with the remaining sandwiches.

Step 4As soon as they’re cooked, cut the sandwiches in half and eat, being careful not to burn your mouth on the molten cheese.


Elotes Grilled Cheese: Substitute queso Oaxaca for the mozzarella, substitute queso fresco for the fontina, substitute cilantro for the parsley, and add 1/2 teaspoon chile-lime salt, such as Tajin to the corn mixture. Serve hot with a squeeze of fresh lime.



Poached eggs in white wine gelee
Poached eggs in white wine gelee

Won ton
Won ton

Salmon hand rolls with avocado
Salmon hand rolls with avocado

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Best Recipes

Anchovy-Marinated Lamb Shoulder Chops With Minty Noodles
Dominick's spaghetti and meatballs
Roasted fillet of white sea bass en escabeche
Spicy Moroccan carrot salad