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Cottage Cheese Korean-Style Corn Skillet



– 2 tablespoons Real California unsalted butter – 3 cups frozen corn kernels, thawed and patted dry – 1/4 cup diced red bell pepper – 1/2 teaspoon each kosher salt and freshly ground black pepper – 3 tablespoons mayonnaise – 1 cup Real California cottage cheese – 2 cups Real California shredded Mozzarella cheese, divided – 1 green onion, thinly sliced Korean, Mozzarella
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Prep time: 10 minutes

Cook time: 6 minutes

Preheat oven to broil. Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add corn, bell pepper, mayonnaise, salt and pepper, and cook until warm, about 2 to 3 minutes. Stir in cottage cheese and 1 cup mozzarella until combined. Sprinkle evenly with remaining mozzarella.

Broil until cheese is melted and golden-brown, about 2 to 3 minutes. Top with green onions and serve.

Serves: 6

Tip: Serve with tortilla chips, crostini or bread!