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    Home > Blog > Asian Inspired > Korean Corn Cheese

    Korean Corn Cheese

    by Jenny Park · Published: Jul 6, 2020 · Modified: May 19, 2023

    Jump to Recipe
    A simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
    Korean Corn Cheese in a skillet with tortilla chips.

    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.

    Ingredients for Korean cheese corn.

    How to Make Korean Corn Cheese

    Jump to Recipe

    Ingredients Needed for Korean Corn Cheese

    • fresh corn
    • mayonnaise
    • shredded mozzarella
    • sugar
    • green onions
    • salt and pepper

    Tools You Will Need

    • Mixing Bowl
    • Wooden Spoon
    • Small Skillet or Baking Dish
    1. Preheat the oven to 400˚F.
    2. Combine all the ingredients into a mixing bowl and stir together. Season with salt and pepper and give it one more good stir.
    3. Pour mixture into a lightly greased baking dish.
    4. Bake corn cheese for 10 minutes to melt the cheese and heat through.
    5. Transfer the dish into the broiler and broil for about 2 minutes to make it bubbly and brown on top.
    6. THAT’S IT! You can now serve the delicious Korean corn cheese to some happy people!
    Korean Corn Cheese ingredients in a bowl ready to mixed.
    Combine all ingredients in mixing bowl.
    Korean Corn Cheese ingredients in a bowl completely mixed ready to be added to a skillet.
    Stir together until fully combined.
    Jump to Recipe

    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.
    Korean Corn Cheese fresh out of the oven in a skillet overhead so you can see the crust on top.
    Pour ingredients into a skillet and bake until bubbling.

    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.

    Korean Corn Cheese recipe overhead shown with tortilla chips.
    Jump to 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!

    Close up of honey hoisin baby back ribs garnished with green onions.
    Honey Hoisin Baby Back Ribs
    Mango Habanero Glazed Spare Ribs recipe overhead.
    Mango Habanero Glazed Spare Ribs
    Grilled Tri Tip Sandwiches overhead before the tops get put on.
    Grilled Tri Tip Sandwiches
    Korean Corn Cheese shot into with a scoop out with cheese pulls.

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    Korean corn cheese with a spoon in it and some chips on the side.

    Korean Corn Cheese

    4.99 from 150 votes
    PRINT RECIPE Pin Recipe
    A simple and delicious recipe for creamy, gooey Korean Corn Cheese. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish. We love it with freshly grilled meat.
    RECIPE BY Teri & Jenny
    Prep Time: 5 minutes mins
    Cook Time: 12 minutes mins
    Total Time: 17 minutes mins
    Servings: 4

      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  

    Tips and Tricks for 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!
    • You can replace the shredded mozzarella with another mild flavored melting cheese like fontina or even gouda.
     
    Calories: 331kcal Carbohydrates: 13g Protein: 8g Fat: 28g Saturated Fat: 7g Cholesterol: 34mg Sodium: 357mg Potassium: 147mg Fiber: 1g Sugar: 5g Vitamin A: 401IU Vitamin C: 4mg Calcium: 147mg Iron: 1mg
    CUISINE: korean
    KEYWORD: cheese, corn
    COURSE: Appetizer, Side Dish
    DIET : Vegetarian

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    July 6, 2020 / 63 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    July 6, 2020 / 63 Comments

    Comments

      4.99 from 150 votes (129 ratings without comment)

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    1. Shannon

      November 23, 2024 at 3:45 pm

      I can’t wait to try this! Can you pretty please share what little skillet you used? I ove using my cast iron but with cheese it makes me cringe, lol. So I’d love to know which enamel clad cast iron one your chose for the pictures…. Plus the actual size… thank you in advance!😍

      Reply
    2. Vidya

      September 23, 2024 at 2:44 am

      Is it ok if we don’t broil it instead grill it or just leave it like that??

      Reply
      • Jenny Park

        September 24, 2024 at 1:02 am

        Yes, no need to broil!

        Reply
    3. Linda

      July 17, 2024 at 10:43 am

      I made this on a pizza crust. Yummy!

      Reply
    4. Leanna

      April 04, 2024 at 5:39 pm

      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.

      Reply
    5. Leanna

      April 04, 2024 at 5:38 pm

      my husband and loved this! if you want a kid to eat corn, here ya go!

      Reply
    6. Sian

      January 27, 2024 at 1:45 am

      5 stars
      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?

      Reply
      • Jenny Park

        January 27, 2024 at 9:12 am

        We definitely use kewpie, but any mayo will be just fine!

        Reply
    7. Kailani

      December 19, 2023 at 10:26 pm

      5 stars
      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?

      Reply
      • Jenny Park

        December 23, 2023 at 11:58 am

        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.

        Reply
    8. Glen

      July 30, 2023 at 12:43 pm

      5 stars
      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..

      Reply
    9. G

      May 30, 2023 at 3:08 pm

      5 stars
      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!

      Reply
    10. Kathleen

      May 18, 2023 at 3:44 pm

      If I’m using canned corn for 12 people how many cans does it take?

      Reply
      • Jenny Park

        May 20, 2023 at 9:38 am

        3 cans

        Reply
    11. Jill

      February 01, 2023 at 9:27 am

      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…

      Reply
      • Jenny Park

        February 01, 2023 at 8:21 pm

        Hi Jill! I love using kewpie (a Japanese Mayo), but it does have a strong flavor. Otherwise i think best foods/hellmans is great!

        Reply
    12. Winnie

      January 14, 2023 at 2:37 am

      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?

      Reply
    13. Jen

      October 11, 2022 at 5:59 am

      There’s no measurements !!!

      Reply
      • Jenny Park

        October 11, 2022 at 7:03 am

        Yes, there are measurements. You need to go to the recipe card.

        Reply
    14. Monica

      August 07, 2022 at 9:02 pm

      5 stars
      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.

      Reply
    15. Andrea

      July 18, 2022 at 3:41 pm

      3 stars
      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.

      Reply
    16. Joanna

      June 28, 2022 at 6:24 am

      What size dish would you use? And could you double the recipe, would you have to adjust the baking time? Thanks!

      Reply
    17. Nick

      June 26, 2022 at 12:05 pm

      Could you throw some franks red hot in for a Buffalo cheese corn situation?

      Reply
      • Jenny Park

        June 26, 2022 at 1:06 pm

        Whoa! That sounds delicious. Absolutely!

        Reply
    18. Jason

      December 04, 2021 at 5:27 pm

      5 stars
      Best recipe yet. Been trying to nail the classic Korean cheese corn and it’s always a bit off. This is legit.

      Reply
    19. Kevin

      April 06, 2021 at 4:00 pm

      5 stars
      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!

      Reply
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    A skillet of Korean corn cheese with tortilla chips on the side.
    Korean Corn Cheese in a skillet with chips next to it.
    Korean Corn Cheese with a spoon taking some out.
    Korean Corn Cheese with a spoon in the skillet.
    Korean corn cheese with a spoon in it and some chips on the side.

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