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    Home > Blog > Asian Inspired > Korean Corn Cheese

    Korean Corn Cheese

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

    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.
    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.
    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

    4.98 from 82 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 mins
    Cook Time: 12 mins
    Total Time: 17 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 / 47 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 / 47 Comments

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    1. Michael

      January 01, 2021 at 3:40 am

      5 stars
      This recipe was awesome and very easy to follow. It tasted 5/5 and didn’t require much fuss to make.

      Reply
    2. Angela

      December 23, 2020 at 1:51 pm

      Could the mayonnaise be substituted for something else since there are egg allergies in my family? If yes, what would you recommend using instead?

      Reply
      • Jenny Park

        December 23, 2020 at 2:09 pm

        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 :)

        Reply
    3. Diana

      November 21, 2020 at 6:35 pm

      5 stars
      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!

      Reply
      • Jenny Park

        November 21, 2020 at 11:12 pm

        So glad you enjoyed this! It’s one of my favorites! …and LOL about not being “American” sized portions

        Reply
    4. Bree Clark-Lelait

      November 05, 2020 at 1:51 pm

      How much can corn should be used?

      Reply
      • Jenny Park

        November 05, 2020 at 2:08 pm

        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.

        Reply
    5. Cath

      September 27, 2020 at 9:13 am

      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.

      Reply
      • Jenny Park

        September 28, 2020 at 8:51 am

        Hi! Yes, this baking time won’t overcook the canned corn

        Reply
    6. Nika

      September 03, 2020 at 4:26 pm

      5 stars
      So good I am asked to make it over and over again. Easy and delicious!

      Reply
    7. Emily

      August 05, 2020 at 4:49 pm

      5 stars
      This is so very good. Like unreal!

      Reply
    8. Cheryl

      July 07, 2020 at 8:40 pm

      5 stars
      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.

      Reply
    9. Krista

      May 11, 2020 at 3:19 pm

      5 stars
      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!

      Reply
    10. Albert

      September 01, 2017 at 11:31 pm

      5 stars
      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.

      Reply
    11. Amy

      August 21, 2017 at 9:42 am

      Do you have to blanch the corn first, or do you just cut the kernels off with a knife without boiling?

      Reply
      • Jenny Park

        August 21, 2017 at 11:13 am

        Nope, no need to blanch! Just cut the raw kernels! :)

        Reply
    12. K

      August 06, 2017 at 12:47 pm

      5 stars
      For some reason corn and cheese go together so well!

      Reply
    13. Sheba

      January 20, 2017 at 6:40 pm

      Do you have a recipe for the ribs pictured with the Korean cheesy corn?

      Reply
      • Alexandra Lee-Steele

        February 08, 2022 at 6:40 am

        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.

        Reply
    14. ME

      October 20, 2016 at 10:53 am

      5 stars
      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!

      Reply
    15. Mary Ann Wilds

      June 18, 2016 at 8:54 pm

      Had this at Korea House in Asheville NC. Delicious!! So glad to find the recipe. Thanks. Korean food is the best!!!

      Reply
    16. Lu

      February 16, 2016 at 5:20 pm

      have had this at a Korean restaurant with fried chicken……..loved it

      Reply
    17. Stephanie

      March 05, 2015 at 11:48 am

      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=)

      Reply
      • Korean Boy

        November 10, 2017 at 8:16 pm

        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.

        Reply
      • Robin

        July 06, 2020 at 11:43 am

        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.

        Reply
        • Jenny Park

          July 06, 2020 at 7:23 pm

          yes totally! My mom has always made it with canned corn, but I just prefer fresh. Either way, it’s delicious!

          Reply
    18. Josie

      February 17, 2015 at 10:56 am

      I’ve never even heard of this before, and yet somehow I’m wondering how I’ve ever lived without it. It looks amazing!!

      Reply
    19. Christina

      February 16, 2015 at 8:17 pm

      Wow, time for more Korean BBQ. With BBQ ribs on the side, perfect!

      Reply
    20. Jordan

      February 16, 2015 at 2:46 pm

      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!

      Reply
    21. cynthia

      February 16, 2015 at 2:28 pm

      Oh my gosh I am in LOVE with Korean cheesy corn. I can’t wait to make this at home ahhh!!!!

      Reply
    22. Christina @ but i'm hungry

      February 16, 2015 at 12:26 pm

      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.

      Reply
    23. Millie | Add A Little

      February 16, 2015 at 8:06 am

      This looks like heaven! I actually bought some kimchee today too yippee!

      Reply
    24. Terri

      February 16, 2015 at 8:03 am

      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?

      Reply
      • Kathy Kang

        August 20, 2016 at 5:32 pm

        you can put it in if you’d like

        Reply
        • Jonsti

          November 24, 2016 at 11:01 am

          It’s the sliced green onions mentioned in the ingredients. I’ve seen this at a local ramen joint and it’s good!!

          Reply
    25. Rebecca @ Bring Back Delicious

      February 16, 2015 at 5:32 am

      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… :)

      Reply
      • Rebecca

        June 22, 2016 at 4:05 pm

        I see cheesy corn more commonly in actual Korean restaurants than KBBQ restaurants, like bibimbap or dububuchim

        Reply
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