There are few things as irresistibly comforting as Korean Corn Cheese—a sizzling, golden skillet of sweet corn and gooey cheese that instantly brightens up any table. The bubbly, melty mozzarella, mingling with velvety mayonnaise and pops of sweet corn, makes it a dish you’ll want to scoop up straight from the pan. It’s beloved as a sharing appetizer in Korean barbecue restaurants, but it’s laughably easy to whip up at home whenever you need a burst of cozy, cheesy joy.
Ingredients You’ll Need
It’s remarkable how a handful of everyday ingredients can come together to create something as crave-worthy as Korean Corn Cheese. Each one adds its own magic, whether it’s creaminess, crunch, or color—so don’t skip or skimp!
- Sweet Corn (2 cups, canned & drained): The star of the show, lending plump bites of juicy sweetness that hold their own against the richer ingredients.
- Mozzarella Cheese (1 cup, shredded): Melts into long, gooey strands for that classic cheesy pull.
- Mayonnaise (2 tablespoons): Adds luscious creaminess and binds everything together in the most delicious way.
- Butter (1 tablespoon, unsalted): For an irresistible richness that coats every kernel in flavor.
- Sugar (1 teaspoon): Balances out the salt and amplifies the corn’s natural sweetness.
- Salt (¼ teaspoon): Essential for bringing all the flavors into harmony.
- Green Onion (1, thinly sliced): A sprinkle of freshness and color right at the end.
- Black Pepper (¼ teaspoon): Adds just the right amount of gentle warmth.
How to Make Korean Corn Cheese
Step 1: Sauté the Corn
Start by warming up your skillet over medium heat, then melt the butter until it’s foamy and fragrant. Toss in the sweet corn, sugar, salt, and black pepper. Let them sauté together for about 2 to 3 minutes—just enough for the flavors to mingle and for the corn to get nicely warmed through.
Step 2: Mix in the Creaminess
Once you’re seduced by that buttery, sweet aroma, take the skillet off the heat. Stir in the mayonnaise and half of your shredded mozzarella cheese. This is where the magic happens—the mayo melts in, creating a supremely creamy base that’s already hard to resist sneaking a bite from.
Step 3: Top and Broil
Spread the cheesy corn mixture evenly in the skillet (or transfer to an oven-safe dish, if you need). Blanket it with the remaining mozzarella. Slide it under your broiler on high for 2 to 4 minutes; you’re looking for that signature bubbling and golden, crusty edges. Keep an eye on it, so the cheese doesn’t go from golden to charred!
Step 4: Garnish and Serve
Right before you dig in, shower the hot Korean Corn Cheese with sliced green onions. Serve it bubbling hot, either straight from the skillet or transferred to a serving bowl for sharing—you’ll have forks and spoons eagerly waiting!
How to Serve Korean Corn Cheese
Garnishes
A fresh pop of green onion is the traditional finishing touch, but you can also scatter on a sprinkle of toasted sesame seeds or a pinch of gochugaru for a gentle kick. Fresh herbs or finely diced red pepper add some lovely color, too.
Side Dishes
Korean Corn Cheese is a dream alongside smoky grilled meats or wrapped up in buttery lettuce leaves. It shines with banchan like kimchi, pickled radishes, or simple cucumber salads to cut through the richness. And honestly, crunchy tortilla chips or toasted baguette slices make great dippers if you’re serving it as a party snack!
Creative Ways to Present
Want to switch things up? Try stuffing Korean Corn Cheese into small toasted buns for sliders, or spoon it over baked potatoes for a cheesy, corn-filled twist. Serve individual portions in ramekins for a dinner party wow factor, or pile it high in a sizzling cast iron skillet for ultimate table-side drama.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (it happens rarely, trust me), simply let the Korean Corn Cheese cool to room temperature. Transfer to an airtight container, and refrigerate for up to 3 days. It keeps its flavor beautifully, though the cheese will be less stretchy after reheating.
Freezing
While not ideal, you can freeze it for up to a month in a tightly sealed container. The texture may change a little after thawing, as the mayo and cheese can separate, but a good stir and another broil can bring it back close to its original glory.
Reheating
To reheat, pop your leftovers in an oven-safe dish and warm under the broiler until bubbly and browned again, or use a microwave in 30-second bursts until hot. Add a sprinkle of fresh cheese on top before reheating if you want to revive that gooey cheese-pull effect!
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! Fresh or frozen corn kernels work just as well; just make sure to cook them first before proceeding with the recipe. You may even get a slightly crispier texture and more natural sweetness.
Is there a way to make Korean Corn Cheese spicy?
Yes! Add a pinch of gochugaru (Korean chili flakes) or finely chopped fresh chili before broiling. This adds a gentle heat and a hint of smokiness that pairs beautifully with the creamy cheese.
What kind of cheese is best for this recipe?
Mild, stretchy mozzarella is classic, but you can mix in Monterey Jack or a little cheddar for extra flavor and depth. Avoid cheeses that don’t melt well, as the gooeyness is part of the charm!
Can I make Korean Corn Cheese dairy-free?
You can certainly experiment with plant-based butter, vegan mayo, and dairy-free cheeses. Taste and texture will vary, but the spirit of the dish—warm, creamy, and savory—can still shine through.
What should I do if I don’t have a broiler?
If you’re without a broiler, you can bake the assembled dish in a preheated oven at 425°F (220°C) until the cheese bubbles and browns. Or simply cover your skillet and let it melt on the stovetop, though you’ll miss out on those golden edges.
Final Thoughts
If you’re craving something melty, sweet, and utterly joyful, give this Korean Corn Cheese a try. I promise, it’s the kind of simple, soul-soothing dish that quickly becomes a regular craving! Share it with friends as an appetizer, scooped onto chips, or just sneak spoonfuls straight from the pan. Your only regret will be not trying it sooner.
Print
Korean Corn Cheese Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Korean Corn Cheese is a popular Korean side dish or appetizer featuring sweet corn mixed with gooey melted cheese, a hint of mayo, and savory seasonings. This dish is a delightful blend of flavors and textures, perfect for any occasion.
Ingredients
Main Ingredients:
- 2 cups canned sweet corn (drained)
- 1 cup shredded mozzarella cheese
For Seasoning:
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- 1 green onion (thinly sliced)
Instructions
- Sauté Corn: In a medium skillet over medium heat, melt the butter. Add the corn, sugar, salt, and black pepper. Sauté for about 2–3 minutes until warmed through.
- Add Cheese: Remove from heat and stir in the mayonnaise and half of the mozzarella cheese.
- Bake: Spread the mixture in the skillet or transfer to an oven-safe dish. Top with the remaining mozzarella cheese. Broil on high for 2–4 minutes until cheese is melted and bubbly with golden edges.
- Serve: Sprinkle with green onions before serving. Enjoy hot as a side dish or appetizer.
Notes
- Use fresh or frozen corn instead of canned if desired—just cook it first.
- For extra richness, mix in a bit of cream cheese or add a pinch of gochugaru (Korean chili flakes) for a spicy twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Appetizer
- Method: Stovetop, Broiling
- Cuisine: Korean
Nutrition
- Serving Size: ¼ of recipe
- Calories: 220
- Sugar: 5g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
