November 10, 2017

Korean Corn Cheese

Name: Korean Corn Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 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)

by Kirbie

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 BBQ restaurant. I end up filling on this instead of the meat.

I’m actually thinking of serving Korean Corn Cheese at Thanksgiving this year instead of my traditional slow cooker creamed corn. It’s easier to make than creamed corn too.
a skillet of Korean corn cheese garnished with sliced scallions
You start by cooking the corn in some butter, mayonnaise and a little bit of sugar to add some sweetness. Then you sprinkle the surface with mozzarella cheese and let it melt over the corn.

If you want, you can finish it off in the oven, which gives the cheese some color and texture.
a close-up of a forkful of Korean corn cheese

Korean Corn Cheese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Appetizer, Side Dish

Cuisine: Korean

Servings: 6

A popular appetizer consisting of creamy corn topped with melted cheese.

Print Recipe

Ingredients:

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

Directions:

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.

Nutrition Facts

Korean Corn Cheese

Amount Per Serving

Calories 319 Calories from Fat 203

% Daily Value*

Fat 22.6g35%

Saturated Fat 8.4g53%

Trans Fat 0.1g

Polyunsaturated Fat 7.3g

Monounsaturated Fat 5.8g

Cholesterol 35.4mg12%

Sodium 482.6mg21%

Carbohydrates 26.3g9%

Fiber 3g13%

Sugar 11.1g12%

Protein 6.9g14%

Vitamin A 400IU8%

Vitamin C 4.1mg5%

Calcium 110mg11%

Iron 0.5mg3%

Net Carbs 23g46%

* Percent Daily Values are based on a 2000 calorie diet.

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. All images and content are © Kirbie's Cravings.

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Appetizers/Side Dishes, Asian dishes, Recipes

14 Comments // Leave a Comment »

14 comments on “Korean Corn Cheese”

Kelly | Maverick Baking — November 10, 2017 @ 3:40 am Reply
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!
- Kirbie — November 10, 2017 @ 10:07 pm Reply
  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
Lynn @ Oh-So Yummy — November 10, 2017 @ 11:36 am Reply
This sounds delicious! If there is a work potluck, I may make this!!!
- Kirbie — November 10, 2017 @ 10:06 pm Reply
  hope you like it!
Karrie — November 22, 2017 @ 8:23 pm Reply
I just made this and it was so good. Thank you for the recipe!
- Kirbie — November 27, 2017 @ 9:32 am Reply
  I’m so glad you enjoyed it!
Jessica — February 8, 2018 @ 2:20 pm Reply
Do you use chips to dip it with? I’m wanting to use it as app for an Olympic s party. Thanks!
- Kirbie — February 14, 2018 @ 11:37 am Reply
  It’s usually just eaten as a side dish but it should work as a dip too!
Danielle — January 28, 2019 @ 11:31 pm Reply
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?
- Kirbie — January 30, 2019 @ 11:19 am Reply
  yes using pyrex should be fine. I would still start on the stovetop to melt and mix everything together.
Ashley Mitchell — February 2, 2019 @ 6:37 pm Reply
What type of mayo do you usually use with it?
- Kirbie — February 3, 2019 @ 3:27 pm Reply
  regular full fat or low fat mayo
Jessica Antón — March 23, 2019 @ 10:27 pm Reply
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?
- Kirbie — March 26, 2019 @ 9:42 am Reply
  yes

Korean Corn Cheese