Kirbie's Cravings

Korean Corn Cheese

Korean Corn Cheese is a popular appetizer or side dish which can be easily made at home. It tastes similar to creamed corn with melted cheese on top.

a close-up photo of Korean corn cheese

You’ll often see this dish offered at Korean BBQ restaurants and it’s also a popular drinking food. I can never stop eating this dish when I’m at a Korean restaurant. I end up filling on this instead of the meat.

It’s rich, creamy, and cheesy with just a hint of sweetness. It’s a really great side dish that pairs with all kinds of main dishes.


  • Corn kernels
  • Unsalted butter
  • Mayonnaise
  • Granulated sugar
  • Salt and black pepper
  • Shredded mozzarella cheese
  • Green scallions or green onions for garnish

a skillet of Korean corn cheese garnished with sliced scallions

Best Corn for Corn Cheese

  • I like to use drained canned corn because it’s very convenient.
  • You can use frozen corn kernels, but you should thaw them first and then pat them dry so there’s no extra moisture.
  • Fresh corn kernels will work, too, but I recommend steaming them first and patting them dry before using them in the recipe.

How to Make It

Place the corn, butter, mayo, and sugar in a large oven-safe skillet. Heat the skillet over medium heat and stir until the butter is melted and the corn mixture is well combined.

Stir in the salt and pepper, and then sprinkle the cheese over the top.

Turn on the oven broiler and place the skillet under the broiler for a few minutes until the cheese is melted and golden brown in spots.

Garnish with sliced scallions or green onions for serving.

Recipe Tips

If you don’t have an oven-safe skillet, you can use a regular one and cover the pan with a lid to melt the cheese.

Or, you can transfer the corn cheese mixture to a baking dish and place it in the oven.

Storage: Leftover Korean corn cheese will keep in an airtight container in the refrigerator. It should keep well for a couple of days and can be reheated on the stove or in the microwave.

a close-up of a forkful of Korean corn cheese

More Korean Recipes

Korean Corn Cheese

Servings: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Appetizer, Side Dish
Cuisine: Korean
A popular appetizer consisting of creamy corn topped with melted cheese.
4.80 from 5 votes


  • 2 (15.25-oz) cans whole kernel corn (no salt added) drained
  • 1/4 cup unsalted butter
  • 6 tbsp mayonnaise
  • 2 tbsp white granulated sugar
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 2 green scallions thinly sliced


  • In a large cast iron skillet, add corn, butter, mayonnaise, and sugar. Bring skillet to medium heat and stir contents continuously until butter is melted and corn is evenly mixed in the butter and mayonnaise. Sprinkle salt and pepper and mix in. When the mixture is bubbling and hot, sprinkle the surface with cheese. You can cover skillet with a lid until cheese is melted or you can put the skillet into the oven.
  • To finish off in the oven, place skillet in oven. Set your oven to low broil. Watch through oven door carefully and let cheese broil about 3-5 minutes or until the surface turns a light brown. Remove from oven and garnish with fresh scallions. Serve while warm.


Calories: 319kcal, Carbohydrates: 26.3g, Protein: 6.9g, Fat: 22.6g, Saturated Fat: 8.4g, Sodium: 482.6mg, Fiber: 3g, Sugar: 11.1g, NET CARBS: 23

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Korean Corn Cheese

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Recipe Rating

28 comments on “Korean Corn Cheese”

  1. Come out awesome. Just like at the restaurant. Perfect recipe. ?

  2. Gyu kaku got me hooked on this so I’m grateful it’s as easy as it seemed. Thanks to you I didn’t have to struggle with ratios and slightly wrong flavors

  3. SERIOUSLY delicious. Did only stove top and put a lid on when melting the cheese. Looks very aesthetically pleasing, and even though there was an unexpected amount of liquid left at the bottom of the skillet when I picked up some corn cheese (like a soup?), it was SO SO good! Thanks for this 🙂

  4. I have never heard of anything like this so I knew I had to try it!!! It was terrific.

  5. I used the Korean mayo for this recipe and omg it was awesome 

  6. Thanks, this is just the recipe I was looking for! I love this stuff, and used to get at at my favorite bar in my wife’s hometown all the time. Definitely making this with dinner tonight.

  7. If I cover the pan with a lid -instead of putting it in the oven- do you think I can get away with using a nonstick pan?

  8. What type of mayo do you usually use with it?

  9. Hi there! I want to make this side dish that would serve 30 people. Do you think it would work if I use a pyrex baking dish and just bake it in the oven?

  10. Do you use chips to dip it with? I’m wanting to use it as app for an Olympic s party. Thanks!

  11. I just made this and it was so good. Thank you for the recipe!

  12. This sounds delicious! If there is a work potluck, I may make this!!!

  13. Wow! I’ve never seen or heard of anything like this before (we don’t have a huge Korean influence in Scotland, as I’m sure you can imagine!) but it looks so creamy and delicious, definitely pinning for a time that I need something cheesy!

    • I hope you try it out! I really like it. It got to the point where I wanted to go to Korean restaurants just to eat this dish and then I realized I can just make it at home. haha