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
This recipe was awesome and very easy to follow. It tasted 5/5 and didn’t require much fuss to make.
Could the mayonnaise be substituted for something else since there are egg allergies in my family? If yes, what would you recommend using instead?
There are a few options i would recommend. 1) vegan Mayo 2) sour cream 3) whipped cottage cheese …they all work great and can replace with a 1:1 ratio :)
I never comment on blogs, this is my very first time! But I had to, this corn is crazy good. I can’t believe how good it is. However, these portions are definitely not “American” size portions. Do yourself a favor and make a double batch, you won’t regret it!
So glad you enjoyed this! It’s one of my favorites! …and LOL about not being “American” sized portions
How much can corn should be used?
1 (15 ounce) can of corn, thoroughly drained and rinsed. 1 1/2 teaspoons of sugar should also be omitted from the recipe if using canned corn.
Just wondering if I need to follow the same baking time even for canned corn? The canned corn here in my area is usually cooked already.
Hi! Yes, this baking time won’t overcook the canned corn
So good I am asked to make it over and over again. Easy and delicious!
This is so very good. Like unreal!
I made this Korean Corn recipe as a side dish for our dinner tonight. It was so easy and quick to put together and make. We all loved it! It was so very flavorful. All the ingredients complimented each other and it was so tasty and delicious. I will be making it often. Even when fresh corn is out of season we will substitute canned corn. I especially liked the melted mozzarella cheese.
Ever since our their to South Korea I’ve been trying to find a recipe for the cheesy chicken and corn dish we had several times! This sounds like the delicious corn that we ate roped with a half of a BBQ roasted chicken with crispy skin! I’m trying this tonight!
I saw this dish on the Food Channel and knew I had to try it. I added mushrooms and red capsicum and yum! If you haven’t tried this …..do.
Do you have to blanch the corn first, or do you just cut the kernels off with a knife without boiling?
Nope, no need to blanch! Just cut the raw kernels! :)
For some reason corn and cheese go together so well!
Do you have a recipe for the ribs pictured with the Korean cheesy corn?
If I’m thinking of the image that you’re thinking ..the picture of ribs…your question got my attention bc I was thinking the exact thing myself, when I saw it. So anyways, maybe during the time you posted this, the link hadn’t been added yet but the name of it is just below the picture, as a link. It had hoisin, in its name.
I was hesitant to try it at first when my bestie’s unnie made some…i thought mayo and corn? no thanks. But it was salty and yummy!
Had this at Korea House in Asheville NC. Delicious!! So glad to find the recipe. Thanks. Korean food is the best!!!
have had this at a Korean restaurant with fried chicken……..loved it
I am a Korean myself, but I’ve never heard of pairing cheesy corn with Korean BBQ! Must be a fusion. Will make sure to make this the next time I make galbi=)
I saw cheese corn for the first time in a Korean style seafood restaurant in Korea. Cheese corn was served as a side dish for a big table course menu.
I’m Korean and this is a very common side dish in Korea. Everyone loves it! The more cheese the better. They often just make it with canned corns so no extra salt is needed and it still tastes amazing.
yes totally! My mom has always made it with canned corn, but I just prefer fresh. Either way, it’s delicious!
I’ve never even heard of this before, and yet somehow I’m wondering how I’ve ever lived without it. It looks amazing!!
Wow, time for more Korean BBQ. With BBQ ribs on the side, perfect!
I am into corn in all shapes and forms. I have absolutely ordered corn salad while having Korean BBQ (more like a mexican-style street corn), but never seen cheesy corn, so I will keep my eyes peeled for it!
Oh my gosh I am in LOVE with Korean cheesy corn. I can’t wait to make this at home ahhh!!!!
Dude. Who wouldn’t be into corn and dairy?! This looks good. I can even imagine a big heap of this scooped into a bowl of chili… YUM.
This looks like heaven! I actually bought some kimchee today too yippee!
This looks and sounds delicious! Can’t wait to try it. The pictures look like there is also some green onion in it….Was that ingredient omitted in the recipe?
you can put it in if you’d like
It’s the sliced green onions mentioned in the ingredients. I’ve seen this at a local ramen joint and it’s good!!
I’ve been to a few Korean BBQs but I have never seen cheesy corn. Ah well, I guess I’ll have to go more often so I can find it. Oh darn… :)
I see cheesy corn more commonly in actual Korean restaurants than KBBQ restaurants, like bibimbap or dububuchim