If you’re searching for a dish that’s creamy, melty, and totally irresistible, let me introduce you to Korean Cheese Corn. This beloved Korean side is a total comfort-food superstar, with bursts of sweet corn, a blanket of golden mozzarella, and just the right touch of savory goodness in every bite. Whether you’re sharing at the BBQ table, snacking at home, or looking for the ultimate potluck surprise, Korean Cheese Corn brings pure joy and a taste of Korean comfort to any table.
Ingredients You’ll Need
The beauty of Korean Cheese Corn lies in its simplicity—you only need a handful of basic ingredients, and each one plays a starring role. The result? Maximum flavor, ultra-satisfying texture, and an irresistible color combination that’s all about fun, warmth, and comfort.
- Sweet Corn: Juicy and crisp, corn is the heart of this recipe—ready to soak up all those cheesy, buttery flavors.
- Unsalted Butter: Melts into the corn and helps carry all the flavors, making every bite extra luscious.
- Mayonnaise: The not-so-secret ingredient for ultra-creamy texture with a gentle tang.
- Sugar: A touch of sweetness brings out the corn’s natural sugars and balances the savory elements.
- Salt: Enhances all the flavors, so don’t skip it (but adjust if you’re sensitive to salt).
- Black Pepper: A subtle kick of heat and aroma lifts the entire dish.
- Shredded Mozzarella Cheese: The crowning glory that melts and bubbles into a glorious, stretchy layer—use mozzarella for the full effect!
- Green Onion (optional): Sprinkled on top for a fragrant, fresh finish and a pop of color.
How to Make Korean Cheese Corn
Step 1: Prep Your Oven
Start by preheating your oven to 425°F (220°C), or if you prefer extra browning power, set your broiler to high. This step ensures you get that signature bubbling, golden cheese topping that makes Korean Cheese Corn a showstopper. While the oven heats up, you’ll have just enough time to get everything else ready.
Step 2: Mix the Base
In a medium mixing bowl, combine the drained sweet corn, softened butter, creamy mayonnaise, sugar, salt, and a sprinkle of black pepper. Give it a good stir to coat every kernel with that rich, velvety dressing. The combination might sound unusual if you haven’t tried Korean Cheese Corn before, but trust me—the result is magical.
Step 3: Assemble Like a Pro
Transfer your corn mixture into an oven-safe skillet or a small baking dish, then use a spoon to spread it out evenly. This ensures every bite has just the right balance of creamy corn and gooey cheese. Next, scatter that glorious shredded mozzarella all over the top—generously! The cheese should fully blanket your corn so it bubbles up perfectly in the oven.
Step 4: Bake and Broil
Slide the dish into your preheated oven and bake for about 10 minutes. The cheese will melt and start to bubble, melding beautifully with the creamy corn beneath. For that iconic Korean Cheese Corn golden-brown finish, switch to broil for a final 1 to 2 minutes. Keep a close eye—the cheese goes from perfection to burnt in a heartbeat!
Step 5: Finish and Serve
Once your Korean Cheese Corn is gooey and golden, carefully remove it from the oven. Sprinkle with finely chopped green onion, if you like a little freshness and color on top. Serve it immediately while hot and melty, because that irresistible cheese pull waits for no one!
How to Serve Korean Cheese Corn
Garnishes
A sprinkle of freshly sliced green onions gives your Korean Cheese Corn a crisp, aromatic finish and a hint of color. You can also add a dash of red pepper flakes, a squirt of sriracha, or even a drizzle of honey for a gourmet touch—everyone loves a personal spin on this classic!
Side Dishes
This dish loves to hang out with classic Korean BBQ, crispy fried chicken, or tangy pickled veggies. Pair Korean Cheese Corn with grilled meats or spicy tofu for a full feast. It also shines as a playful appetizer or snack alongside other Korean favorites like kimchi pancakes or japchae.
Creative Ways to Present
For a party, portion Korean Cheese Corn into individual ramekins to create adorable, single-serve bites. Or, try layering the corn and cheese on tortilla chips for a Korean-style street corn nacho plate that’s guaranteed to disappear fast. It can even be spooned into lettuce cups or wrapped in tortillas for a fusion twist!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is a challenge, honestly), pop them into an airtight container and store in the fridge for up to 3 days. Korean Cheese Corn keeps its flavor beautifully, and the cheesy goodness is just as satisfying reheated.
Freezing
While freezing is possible, the texture of the cheese and corn may change a bit. If you do freeze, let the dish cool completely, transfer to a freezer-safe container, and store for up to one month. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To revive your Korean Cheese Corn, reheat it in a 350°F (175°C) oven until hot and the cheese is bubbly again—about 10 minutes. A microwave works in a pinch for single servings, just keep an eye so you don’t overcook the cheese. If you want to bring back a golden top, pop it under the broiler for a minute or two!
FAQs
Can I use frozen or fresh corn instead of canned?
Absolutely! If you have fresh or frozen corn, simply cook and drain it well before using. The key is to remove excess moisture so your Korean Cheese Corn stays creamy, not watery.
Is there a substitute for mayonnaise?
If you’re not a fan of mayonnaise, try using sour cream or Greek yogurt. It gives a similar creaminess and just the right hint of tang—just remember the taste will shift a bit!
Can I make Korean Cheese Corn spicy?
Definitely! Stir in a spoonful of gochujang, sriracha, or your favorite hot sauce with the corn mixture. Korean Cheese Corn is incredibly easy to customize, so don’t be shy with the flavors you love.
Why is my cheese not browning on top?
For that perfect golden-brown finish, use the broiler for the last minute or two of cooking. Just watch closely, as mozzarella can go from bubbly to burnt quickly. If your cheese still won’t brown, try sprinkling a little extra on top and returning it briefly to the broiler.
Can I make this dairy-free?
Yes! Substitute vegan butter, plant-based mayonnaise, and a good dairy-free shredded cheese. The result will still be delicious and satisfying, with all the creamy and cheesy goodness you crave from Korean Cheese Corn.
Final Thoughts
If you haven’t tasted Korean Cheese Corn before, I can’t recommend it enough—you’re just one cheesy, creamy bake away from instant happiness. Whether you’re new to Korean cooking or already a fan, this is one dish you’ll crave again and again. Gather your ingredients, invite some friends, and let the melty magic begin!
Print
Korean Cheese Corn Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Description
Korean Cheese Corn is a delicious and easy-to-make side dish that combines the sweetness of corn with gooey melted cheese, creating a comforting and flavorful dish perfect for any meal.
Ingredients
Corn Mixture:
- 2 cups canned sweet corn, drained
- 1 tablespoon unsalted butter
- 2 tablespoons mayonnaise
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1 cup shredded mozzarella cheese
- 1 green onion, finely chopped (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) or set a broiler on high.
- Mix Ingredients: In a mixing bowl, combine the corn, butter, mayonnaise, sugar, salt, and black pepper. Stir well to combine.
- Transfer and Bake: Transfer the mixture to an oven-safe skillet or baking dish and spread evenly. Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 10 minutes or until the cheese is melted and bubbly.
- Broil: For a golden top, broil for an additional 1–2 minutes, watching closely to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with chopped green onions if desired. Serve immediately while hot and melty.
Notes
- You can add a dash of gochujang or hot sauce for a spicy kick.
- Frozen or fresh corn can be used instead of canned; just be sure to cook and drain well before using.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
