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.
Ingredients
- Corn kernels
- Unsalted butter
- Mayonnaise
- 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.
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.
More Korean Recipes
- Korean Hot Dogs
- Korean Steamed Egg
- Korean Fried Chicken
- Instant Pot Korean Beef
- Korean Bibimbap Bowls
Korean Corn Cheese
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
Instructions
- 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
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.
Come out awesome. Just like at the restaurant. Perfect recipe. ?
Thank you!
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
We’re so glad you loved it!
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 🙂
I’m so glad you liked it so much!
I have never heard of anything like this so I knew I had to try it!!! It was terrific.
Glad you enjoyed it!
I used the Korean mayo for this recipe and omg it was awesomeÂ
I’m glad you enjoyed!
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.
I hope you enjoy!
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?
yes
What type of mayo do you usually use with it?
regular full fat or low fat mayo
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?
yes using pyrex should be fine. I would still start on the stovetop to melt and mix everything together.
Love this! I make it all the time
We’re so glad you love it!
Do you use chips to dip it with? I’m wanting to use it as app for an Olympic s party. Thanks!
It’s usually just eaten as a side dish but it should work as a dip too!
I just made this and it was so good. Thank you for the recipe!
I’m so glad you enjoyed it!
This sounds delicious! If there is a work potluck, I may make this!!!
hope you like it!
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