I love corn so much, so I get really excited when summer rolls around and there’s so much fresh corn in the markets! One of my favorite things to make with corn is this Korean Corn Cheese. It’s so incredibly delicious.
It’s really simple to make, only uses a handful of basic ingredients and whips up in under 20 minutes! This dish is the perfect amount of sweet, salty, creamy and gooey! It makes for a really tasty side dish, or you can enjoy it like an appetizer with chips, like we have today.
What is Korean Corn Cheese?
It’s a simple and delicious side dish most commonly served and eaten with Korean BBQ. At restaurants it’s often made in an insert around the grill right at the table, or brought to the table in a sizzling, bubbling, hot dish. This dish also makes a great dip to be served with tortilla chips or toasted bread.
How to Make Korean Corn Cheese
Ingredients Needed for Korean Corn Cheese
- fresh corn
- mayonnaise
- shredded mozzarella
- sugar
- green onions
- salt and pepper
Tools You Will Need
- Preheat the oven to 400˚F.
- Combine all the ingredients into a mixing bowl and stir together. Season with salt and pepper and give it one more good stir.
- Pour mixture into a lightly greased baking dish.
- Bake corn cheese for 10 minutes to melt the cheese and heat through.
- Transfer the dish into the broiler and broil for about 2 minutes to make it bubbly and brown on top.
- THAT’S IT! You can now serve the delicious Korean corn cheese to some happy people!
Tips and Tricks for Delicious Korean Corn Cheese Success!
- Although fresh corn is our preference, you can definitely use canned corn or frozen corn. If using canned corn, thoroughly drain kernels from 1 (15 ounce) can and make sure to omit the 1 1/2 teaspoon of sugar as canned corn sits in a naturally sweet brine. If using frozen corn (about 1 1/3 cups), thaw completely and drain any excess water before continuing to make the recipe as instructed.
- We’re often asked if the sugar is important. Yes! A small amount of sugar is added to further bring out the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.
Make Ahead and Freezing Korean Corn Cheese
Make Ahead
This dish can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.
Freezing
This dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake and serve, add an additional 10 to 15 minutes to the baking time, until the cheese has melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.
Variations
- Frozen or canned corn can replace the fresh corn, so you can enjoy this dish all year round.
- 3 tablespoons thinly sliced chives can be used instead of green onions.
- Although the flavor will slightly change, you can omit the sugar and still have a delicious corn cheese dish!
This Korean Corn Cheese is one of my favorite simple summer side dishes to make. I love that it’s so simple and takes less then 20 minutes to make! While it’s traditionally made to be eaten with Korean BBQ, it’s really wonderful with other BBQ recipes as well like our Honey Hoisin Baby Back Ribs, our Mango-Habanero Glazed Spare Ribs or even our Grilled Tri-Tip Sandwiches. Enjoy!
Korean Corn Cheese
INGREDIENTS
- 2 ears fresh sweet corn kernels kernels removed and cobbs discarded
- 1/2 cup mayonnaise
- 4 ounces shredded mozzarella
- 1 1/2 teaspoons sugar
- 2 green onions, thinly sliced
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400˚F.
- Combine all ingredients into a mixing bowl and stir together.
- Pour mixture into a lightly greased baking dish.
- Bake for 10 minutes or until mixture melts and bubbles.
- Transfer dish to broiler and broil for 2 minutes or until top is browned.
- Serve immediately.
NOTES
- Although fresh corn is our preference, you can definitely use canned corn or frozen corn. If using canned corn, thoroughly drain kernels from 1 (15 ounce) can and make sure to omit the 1 1/2 teaspoon of sugar as canned corn sits in a naturally sweet brine. If using frozen corn (about 1 1/3 cups), thaw completely and drain any excess water before continuing to make the recipe as instructed.
- We’re often asked if the sugar is important. Yes! A small amount of sugar is added to further bring out the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.
- Frozen or canned corn can replace the fresh corn, so you can enjoy this dish all year round.
- 3 tablespoons thinly sliced chives can be used instead of green onions.
- Although the flavor will slightly change, you can omit the sugar and still have a delicious corn cheese dish!
- You can replace the shredded mozzarella with another mild flavored melting cheese like fontina or even gouda.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Is it ok if we don’t broil it instead grill it or just leave it like that??
Yes, no need to broil!
I made this on a pizza crust. Yummy!
my husband and loved this! if you want a kid to eat corn, here ya go! we also used miracle whip instead of plain mayo.
my husband and loved this! if you want a kid to eat corn, here ya go!
Loved this! my daughter loves eating cheesy corn when we visit the city but wanted to try at home. Do you use kewpie mayo or what type of mayo is best for authentic flavour?
We definitely use kewpie, but any mayo will be just fine!
First the flavor of this dish is amazing. I could eat it forever. The tangyness is addictive. I however seem to be having a major problem with what looks like oil or grease pooling ontop of the cheese corn. To the point where it takes several paper towels to sop it all up. We think it’s the mayonnaise. I used japanese imported kewpie mayo. Do you have any advice on what to do?
Unfortunately it’s hard to avoid the oil leaking from the dish. It’s the fat from the cheese. You can try cooking the corn cheese at a slightly lower temp, which may help.
made this recipe two weeks ago and now making it again, I pulverized a qtr cup of flaming hot crunchy Cheetos and topped it off..
this has been a go-to in my house for many months now! it’s so easy to cook and tastes amazing! i like to throw in some red pepper flakes to make it a bit spicy. honestly 10/10!
If I’m using canned corn for 12 people how many cans does it take?
3 cans
Is there a particular mayo brand you enjoy using for this? My recent go at this had it tasting way too mayo-y/egg-like…
Hi Jill! I love using kewpie (a Japanese Mayo), but it does have a strong flavor. Otherwise i think best foods/hellmans is great!
I can’t believe I’ve made it to my 50s and never heard of this recipe. I’m excited to try it. Just out of curiosity, do you think this would taste good using sour cream or cream cheese rather than mayo?
There’s no measurements !!!
Yes, there are measurements. You need to go to the recipe card.
This Korean corn cheese is amazing. It’s creamy and cheesy and the green onion gives it a great flavor. I’ll definitely make this again.
We liked this but I think the sugar should be based on the sweetness of the corn. I used fresh corn and only a third of the sugar the recipe suggests and it was still pretty sweet. I’ll make this again but will most likely omit the sugar and add a bit more salt.
What size dish would you use? And could you double the recipe, would you have to adjust the baking time? Thanks!
Could you throw some franks red hot in for a Buffalo cheese corn situation?
Whoa! That sounds delicious. Absolutely!
Best recipe yet. Been trying to nail the classic Korean cheese corn and it’s always a bit off. This is legit.
Loved this! My wife and I had this for the first time at a sushi restaurant and wanted to recreate it at home. I didn’t realize how simple it was to make. We used roasted corn instead and the flavor was amazing! Thank you!