If you’re on the hunt for a dish that’s guaranteed to be the star of your next dinner or get-together, Korean Cheese Corn has your back. Imagine juicy kernels of sweet corn sautéed in butter, tossed with creamy mayonnaise, and finished off with a golden, gooey blanket of mozzarella. Every bite is a sweet, salty, and cheesy delight that brings a little taste of Korean street food right to your kitchen—ready in just 15 minutes. Korean Cheese Corn is comfort food at its absolute best, irresistibly simple, and perfect for sharing with friends and family.
Ingredients You’ll Need
This recipe keeps it refreshingly simple, using just a handful of pantry and fridge staples that each play a crucial role. Every ingredient is important, lending its own character to the irresistible flavor, creamy texture, and vibrant appearance of authentic Korean Cheese Corn.
- Sweet corn (1 can, 15 oz, drained): The foundation of the dish, bringing bursts of natural sweetness and juicy crunch to every bite.
- Shredded mozzarella cheese (½ cup): Provides that iconic stretchy, melty topping that makes Korean Cheese Corn so crave-worthy.
- Mayonnaise (2 tablespoons): Adds a luscious creaminess and subtle tang that ties all the flavors together.
- Unsalted butter (1 tablespoon): Sautéing the corn in butter enhances its flavor and gives the dish a rich, savory depth.
- Sugar (1 teaspoon): A small touch of sugar heightens the natural sweetness of the corn and balances the salty notes.
- Salt (ÂĽ teaspoon): Just enough to round out the flavors and make everything pop.
- Black pepper (ÂĽ teaspoon): Adds a gentle warmth and complexity to the cheesy corn.
- Chopped parsley or green onions (for garnish, optional): A sprinkle of green adds a fresh, colorful finish and a hint of herbal flavor.
How to Make Korean Cheese Corn
Step 1: Sauté the Corn in Butter
Start by placing a medium skillet over medium heat and adding the unsalted butter. Once the butter melts and begins to sizzle, pour in the drained sweet corn. Sauté for 2 to 3 minutes, stirring occasionally, until the corn is heated through and lightly glossy. This step infuses the corn with buttery richness and sets the stage for all the flavors to come together.
Step 2: Mix in the Mayo and Seasonings
Next, stir in the mayonnaise, sugar, salt, and black pepper. Mix well so every kernel is coated with that creamy, tangy mixture. This is where the classic flavor of Korean Cheese Corn starts to shine—the mayo brings it all together in the most delightful way, while the sugar and seasonings balance out the sweetness and savory notes.
Step 3: Add the Cheese
Evenly sprinkle the shredded mozzarella cheese over the corn mixture. At this point, you’ll start to feel the anticipation—watching that snowy layer of cheese just waiting to get melty and bubbly is part of the fun!
Step 4: Melt and Bubble
Cover the skillet with a lid, reduce the heat to low, and let it cook for another 2 to 3 minutes. Peek inside to see the cheese transform into a gorgeous, gooey topping. Once it’s melted and bubbling at the edges, you’re ready to go. Remove the skillet from the heat, and if you like, sprinkle with chopped parsley or green onions for a fresh hit of color and flavor.
How to Serve Korean Cheese Corn
Garnishes
A finishing sprinkle of chopped parsley or green onions really makes Korean Cheese Corn pop, adding a little brightness and contrast to the creamy, cheesy goodness. For a touch of heat, try dusting the top with a pinch of gochugaru (Korean red pepper flakes), or add a drizzle of honey for an extra layer of flavor.
Side Dishes
Korean Cheese Corn is endlessly versatile! It’s fantastic alongside Korean fried chicken, bulgogi, or even just a bowl of steamed rice. It also pairs beautifully with grilled meats or as a fun, unexpected side at any barbecue or potluck. The sweet and savory notes mean it can balance out spicy, rich, or tangy main dishes with ease.
Creative Ways to Present
For the most authentic experience, serve your Korean Cheese Corn sizzling hot in a small cast iron skillet or an oven-safe dish straight from the oven. If you’re entertaining, spoon it into individual ramekins for cute, cheesy appetizers. You can also scoop it onto tortilla chips for an irresistible fusion nacho platter that’ll have everyone coming back for seconds.
Make Ahead and Storage
Storing Leftovers
If you have leftover Korean Cheese Corn, let it cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days. The creamy, cheesy texture remains delicious even after a day or two, making it perfect for snacking or quick sides later in the week.
Freezing
While you can technically freeze Korean Cheese Corn, it’s best enjoyed fresh. Freezing can affect the texture of both the corn and the cheese, making it a bit watery or grainy upon reheating. If you do freeze it, use freezer-safe containers and consume within a month for best results.
Reheating
To reheat, simply scoop your leftovers into a skillet over low heat, cover, and warm until the cheese is melty and the corn is heated through. You can also microwave it in short bursts, stirring occasionally. If needed, add a splash of milk or an extra sprinkle of cheese to restore that signature gooeyness.
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! Fresh or frozen corn kernels work wonderfully in Korean Cheese Corn. If using frozen, thaw and drain them first. Fresh corn will give you a slightly crisper texture and even more sweetness, especially when it’s in season.
What kind of cheese can I substitute for mozzarella?
Mozzarella is classic for its melt and stretch, but you can try mild cheddar, Monterey Jack, or even a mix for different flavor profiles. Just make sure to use a cheese that melts smoothly for that signature ooey-gooey topping.
Is there a way to make this dish spicy?
Yes! Add a pinch of gochugaru (Korean red pepper flakes) or a few dashes of hot sauce to the corn mixture before adding the cheese. It’ll give your Korean Cheese Corn a gentle kick that balances the sweetness perfectly.
Can Korean Cheese Corn be made vegan?
Definitely. Use vegan butter, plant-based mayonnaise, and your favorite dairy-free cheese. The result is still creamy, cheesy, and every bit as satisfying as the original.
Why is Korean Cheese Corn often served on a sizzling plate?
Serving it on a hot cast iron plate keeps the cheese bubbling and creates crispy, caramelized edges. It also adds a touch of drama and authenticity, just like you’d see at a Korean BBQ restaurant or street food stall.
Final Thoughts
I can’t recommend Korean Cheese Corn enough—it’s the ultimate crowd-pleaser and ridiculously easy to whip up any night of the week. Whether you serve it as a side, appetizer, or late-night snack, this cheesy, creamy, sweet-and-savory treat is guaranteed to win hearts. Don’t forget to make extra, because it always disappears fast!
Print
Korean Cheese Corn Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Korean Cheese Corn is a popular Korean street food dish featuring sweet corn sautéed in butter and mixed with mayonnaise, then topped with melted mozzarella cheese. It offers a creamy, savory, and slightly sweet flavor profile, perfect as a side dish or appetizer, casual and comforting.
Ingredients
Main Ingredients
- 1 can (15 oz) sweet corn, drained
- ½ cup shredded mozzarella cheese
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- ÂĽ teaspoon salt
- ÂĽ teaspoon black pepper
Optional Garnish
- Chopped parsley or green onions for garnish
Instructions
- Prepare the corn: In a medium skillet over medium heat, melt the butter. Add the drained sweet corn to the skillet and sauté for 2 to 3 minutes until warmed through, stirring occasionally to ensure even heating.
- Mix the seasonings: Stir in the mayonnaise, sugar, salt, and black pepper. Mix well to coat the corn evenly and enhance the flavor with a creamy and slightly sweet taste.
- Add the cheese: Evenly sprinkle the shredded mozzarella cheese over the corn mixture in the skillet. Avoid stirring after adding cheese to allow it to melt on top properly.
- Melt the cheese: Cover the skillet with a lid and reduce the heat to low. Let the dish cook for 2 to 3 minutes, or until the cheese has melted and become bubbly.
- Garnish and serve: Remove the skillet from heat. Garnish with chopped parsley or green onions if desired. Serve the cheesy corn hot as a flavorful side dish or appetizer.
Notes
- For extra flavor, add a pinch of gochugaru (Korean red pepper flakes) for a mild heat or a drizzle of honey for extra sweetness.
- This dish is traditionally served sizzling in a hot cast iron plate but can be made in any skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 5g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
