by Jenny Park · Published: · Modified:
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A simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
I love corn so much, so I get really excited when summer rolls around and there’s so much fresh corn in the markets! One of my favorite things to make with corn is this Korean Corn Cheese. It’s so incredibly delicious.
It’s really simple to make, only uses a handful of basic ingredients and whips up in under 20 minutes! This dish is the perfect amount of sweet, salty, creamy and gooey! It makes for a really tasty side dish, or you can enjoy it like an appetizer with chips, like we have today.
What is Korean Corn Cheese?
It’s a simple and delicious side dish most commonly served and eaten with Korean BBQ. At restaurants it’s often made in an insert around the grill right at the table, or brought to the table in a sizzling, bubbling, hot dish. This dish also makes a great dip to be served with tortilla chips or toasted bread.
How to Make Korean Corn Cheese
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Ingredients Needed for Korean Corn Cheese
- fresh corn
- mayonnaise
- shredded mozzarella
- sugar
- green onions
- salt and pepper
Tools You Will Need
- Preheat the oven to 400˚F.
- Combine all the ingredients into a mixing bowl and stir together. Season with salt and pepper and give it one more good stir.
- Pour mixture into a lightly greased baking dish.
- Bake corn cheese for 10 minutes to melt the cheese and heat through.
- Transfer the dish into the broiler and broil for about 2 minutes to make it bubbly and brown on top.
- THAT’S IT! You can now serve the delicious Korean corn cheese to some happy people!
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Tips and Tricks for Delicious Korean Corn Cheese Success!
- Although fresh corn is our preference, you can definitely use canned corn or frozen corn. If using canned corn, thoroughly drain kernels from 1 (15 ounce) can and make sure to omit the 1 1/2 teaspoon of sugar as canned corn sits in a naturally sweet brine. If using frozen corn (about 1 1/3 cups), thaw completely and drain any excess water before continuing to make the recipe as instructed.
- We’re often asked if the sugar is important. Yes! A small amount of sugar is added to further bring out the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.
Make Ahead and Freezing Korean Corn Cheese
Make Ahead
This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.
Freezing
This dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.
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Variations
- Frozen or canned corn can replace the fresh corn, so you can enjoy this dish all year round.
- 3 tablespoons thinly sliced chives can be used instead of green onions.
- Although the flavor will slightly change, you can omit the sugar and still have a delicious corn cheese dish!
This Korean Corn Cheese is one of my favorite simple summer side dishes to make. I love that it’s so simple and takes less then 20 minutes to make! While it’s traditionally made to be eaten with Korean BBQ, it’s really wonderful with other BBQ recipes as well like our Honey Hoisin Baby Back Ribs, our Mango-Habanero Glazed Spare Ribs or even our Grilled Tri-Tip Sandwiches. Enjoy!
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Korean Corn Cheese
4.99 from 150 votes
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A simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
RECIPE BY
Prep Time: 5 minutes mins
Cook Time: 12 minutes mins
Total Time: 17 minutes mins
Servings: 4
INGREDIENTS
- 2 ears fresh sweet corn kernels kernels removed and cobbs discarded
- 1/2 cup mayonnaise
- 4 ounces shredded mozzarella
- 1 1/2 teaspoons sugar
- 2 green onions, thinly sliced
- salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400˚F.
Combine all ingredients into a mixing bowl and stir together.
Pour mixture into a lightly greased baking dish.
Bake for 10 minutes or until mixture melts and bubbles.
Transfer dish to broiler and broil for 2 minutes or until top is browned.
Serve immediately.
NOTES
Tips and Tricks for Success
- Although fresh corn is our preference, you can definitely use canned corn or frozen corn. If using canned corn, thoroughly drain kernels from 1 (15 ounce) can and make sure to omit the 1 1/2 teaspoon of sugar as canned corn sits in a naturally sweet brine. If using frozen corn (about 1 1/3 cups), thaw completely and drain any excess water before continuing to make the recipe as instructed.
- We’re often asked if the sugar is important. Yes! A small amount of sugar is added to further bring out the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.
Make Ahead and Freezing Korean Corn Cheese
Make Ahead
This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.
Freezing
This dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.
Variations
- Frozen or canned corn can replace the fresh corn, so you can enjoy this dish all year round.
- 3 tablespoons thinly sliced chives can be used instead of green onions.
- Although the flavor will slightly change, you can omit the sugar and still have a delicious corn cheese dish!
- You can replace the shredded mozzarella with another mild flavored melting cheese like fontina or even gouda.
Calories: 331kcal Carbohydrates: 13g Protein: 8g Fat: 28g Saturated Fat: 7g Cholesterol: 34mg Sodium: 357mg Potassium: 147mg Fiber: 1g Sugar: 5g Vitamin A: 401IU Vitamin C: 4mg Calcium: 147mg Iron: 1mg
CUISINE: korean
KEYWORD: cheese, corn
COURSE: Appetizer, Side Dish
DIET : Vegetarian
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About Jenny Park
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY
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Reader Interactions
/ 59 Comments
Comments
Leannamy husband and loved this! if you want a kid to eat corn, here ya go! we also used miracle whip instead of plain mayo.
Reply
- Leanna
my husband and loved this! if you want a kid to eat corn, here ya go!
Reply
- Sian
Loved this! my daughter loves eating cheesy corn when we visit the city but wanted to try at home. Do you use kewpie mayo or what type of mayo is best for authentic flavour?- Jenny Park
We definitely use kewpie, but any mayo will be just fine!
Reply
- Kailani
First the flavor of this dish is amazing. I could eat it forever. The tangyness is addictive. I however seem to be having a major problem with what looks like oil or grease pooling ontop of the cheese corn. To the point where it takes several paper towels to sop it all up. We think it’s the mayonnaise. I used japanese imported kewpie mayo. Do you have any advice on what to do?Reply
- Jenny Park
Unfortunately it’s hard to avoid the oil leaking from the dish. It’s the fat from the cheese. You can try cooking the corn cheese at a slightly lower temp, which may help.
Reply
- Glen
made this recipe two weeks ago and now making it again, I pulverized a qtr cup of flaming hot crunchy Cheetos and topped it off..Reply
- G
this has been a go-to in my house for many months now! it’s so easy to cook and tastes amazing! i like to throw in some red pepper flakes to make it a bit spicy. honestly 10/10!Reply
- Kathleen
If I’m using canned corn for 12 people how many cans does it take?
Reply
- Jenny Park
3 cans
Reply
- Jill
Is there a particular mayo brand you enjoy using for this? My recent go at this had it tasting way too mayo-y/egg-like…
Reply
- Jenny Park
Hi Jill! I love using kewpie (a Japanese Mayo), but it does have a strong flavor. Otherwise i think best foods/hellmans is great!
Reply
- Winnie
I can’t believe I’ve made it to my 50s and never heard of this recipe. I’m excited to try it. Just out of curiosity, do you think this would taste good using sour cream or cream cheese rather than mayo?
Reply
- Jen
There’s no measurements !!!
Reply
- Jenny Park
Yes, there are measurements. You need to go to the recipe card.
Reply
- Monica
This Korean corn cheese is amazing. It’s creamy and cheesy and the green onion gives it a great flavor. I’ll definitely make this again.Reply
- Andrea
We liked this but I think the sugar should be based on the sweetness of the corn. I used fresh corn and only a third of the sugar the recipe suggests and it was still pretty sweet. I’ll make this again but will most likely omit the sugar and add a bit more salt.Reply
- Joanna
What size dish would you use? And could you double the recipe, would you have to adjust the baking time? Thanks!
Reply
- Nick
Could you throw some franks red hot in for a Buffalo cheese corn situation?
Reply
- Jenny Park
Whoa! That sounds delicious. Absolutely!
Reply
- Jason
Best recipe yet. Been trying to nail the classic Korean cheese corn and it’s always a bit off. This is legit.Reply
- Kevin
Loved this! My wife and I had this for the first time at a sushi restaurant and wanted to recreate it at home. I didn’t realize how simple it was to make. We used roasted corn instead and the flavor was amazing! Thank you!Reply
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