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.
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
- Granulated sugar
- Salt and black pepper
- Shredded mozzarella cheese
- Green scallions or green onions for garnish
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.
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.
More Korean Recipes
- Korean Hot Dogs
- Korean Steamed Egg
- Korean Fried Chicken
- Instant Pot Korean Beef
- Korean Bibimbap Bowls
Korean Corn Cheese
- 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.
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.