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 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.
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.
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.