If you’re hunting for a lightning-fast side dish or the ultimate cozy snack, look no further than Korean Cheese Corn. This crowd-pleaser from Korean BBQ menus is sweet, creamy, shockingly cheesy, and served bubbling-hot, making it completely irresistible for kids and adults alike. Whether you’re hosting friends, prepping a family dinner, or craving something special just for yourself, Korean Cheese Corn delivers that perfect balance of salty, sweet, and savory in every single scoop. Once you know how easy it is to whip together, you’ll want to make it part of every gathering.
Ingredients You’ll Need
The beauty of Korean Cheese Corn is how just a handful of everyday ingredients come together to make something magical. Each one plays a crucial role, whether it’s boosting flavor, achieving that creamy texture, or adding melty, golden cheese on top.
- Sweet corn: Canned sweet corn works perfectly for speed and ease, but you can use fresh or frozen (just cook briefly before mixing) for an extra burst of flavor.
- Mayonnaise: Adds creaminess and a subtle tang that’s the backbone of the luscious sauce.
- Unsalted butter: For that rich, buttery undertone and glossy finish that brings everything together.
- Sugar: Just a hint to emphasize the natural sweetness of the corn and to balance the salt and cheese.
- Salt: Essential for seasoning, pulling all the flavors forward without overpowering the sweetness.
- Black pepper: A touch for gentle heat and mild complexity in every bite.
- Shredded mozzarella cheese: The star of the show; melts into that iconic gooey, stretchy top layer everyone lives for.
- Green onions (optional): Freshness, color, and a little bite for the perfect garnish—totally worth it!
How to Make Korean Cheese Corn
Step 1: Mix Up the Base
Start by grabbing a mixing bowl and adding your drained sweet corn, mayonnaise, softened or melted butter, sugar, salt, and black pepper. Mix everything together until the kernels are evenly coated and the butter and mayo look luxuriously creamy. This step takes less than a minute and immediately promises you’ll have rich results every time.
Step 2: Assemble in the Skillet or Dish
Spoon the creamy corn mixture into an oven-safe skillet or baking dish, smoothing it out into one even layer. This not only helps it bake evenly but also means every bite will have that irresistible gooey topping later on. If you’d rather use your stovetop, cast-iron or enameled skillets are the perfect pick for going straight from burner to broiler.
Step 3: The Cheesiest Topping
Sprinkle the shredded mozzarella cheese generously over the corn mixture, making sure you cover every nook and cranny. This melting blanket of cheese is where the signature stretch and golden bubbles of Korean Cheese Corn come in, so don’t be shy!
Step 4: Bake Until Bubbly
Pop your skillet or baking dish into a preheated 425°F (220°C) oven and bake for 10 to 12 minutes. You’ll know it’s ready when the cheese is melted, bubbling at the edges, and maybe even starting to spot with golden brown patches. For dramatic effect, slide it under the broiler for 1 or 2 minutes at the end—just watch closely so it doesn’t burn!
Step 5: Garnish and Serve Hot
Once that piping hot, cheesy corn comes out of the oven, scatter chopped green onions over the top for a fresh pop of color and flavor. Serve Korean Cheese Corn immediately, straight from the skillet, so everyone can dig in while the cheese is at peak gooeyness.
How to Serve Korean Cheese Corn
Garnishes
Green onions are a classic topping for Korean Cheese Corn, brightening up the richness and adding just the right bit of crunch. If you like it spicy, try a sprinkle of gochugaru (Korean chili flakes) or a drizzle of sriracha to give it a gentle kick and a hit of color that looks beautiful against all that melted cheese.
Side Dishes
This dish is a match made in heaven with grilled meats at a Korean BBQ, but it’s also fantastic served alongside fried chicken, spicy tofu, or a crisp green salad. Don’t be surprised if it steals the spotlight from the main course—Korean Cheese Corn is a natural conversation starter!
Creative Ways to Present
Change up your presentation by baking individual portions in mini cast-iron skillets or ramekins for an adorable personal touch. You can also spoon the cheesy corn into lettuce cups for a fresh twist, or serve it atop toasted bread rounds as a comforting canape for parties.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store them in an airtight container in the refrigerator for up to three days. The ingredients hold up well, and the flavors meld even more as they rest, making the next serving just as delicious.
Freezing
While Korean Cheese Corn is best enjoyed fresh, you can freeze it if needed. Portion it into freezer-safe containers after cooling completely. When you’re ready to eat, thaw overnight in the fridge before reheating to help preserve that luscious texture.
Reheating
To bring leftovers back to life, transfer them to an oven-safe dish and bake at 350°F (175°C) until warmed through and the cheese is remelted. For single servings, a quick zap in the microwave works, but the oven is best for recreating that dreamy bubbling top.
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! Fresh corn kernels sliced off the cob or frozen corn work great—just be sure to cook them briefly and pat dry before mixing so your Korean Cheese Corn doesn’t turn watery.
Is there a way to make it spicy?
Yes! Stir in a pinch of gochugaru (Korean chili flakes) or drizzle a little sriracha over the top right before serving for an easy, customizable heat that wakes up the dish beautifully.
What cheese works best if I don’t have mozzarella?
While mozzarella gives optimum melt and stretch, you can easily swap in Monterey Jack, cheddar, or even a mix. Just pick cheeses that melt well for that signature cheesy pull!
Can Korean Cheese Corn be made vegan?
Definitely! Use plant-based mayo, swap in non-dairy butter and your favorite dairy-free mozzarella shreds. The result will still be rich, savory, and satisfyingly stretchy.
How do I prevent the dish from being too greasy?
If you want a lighter result, use low-fat mayo and a bit less butter. Be sure not to overload with cheese—though it’s tempting—since the melting cheese provides plenty of indulgence on its own.
Final Thoughts
However you serve it, Korean Cheese Corn is pure comfort with every sweet, cheesy, and savory bite. It’s one of those quick wins that’s guaranteed to make anyone at your table smile. Go ahead, try it for your next meal or gathering—it just might become your new go-to side dish or snack!
Print
Korean Cheese Corn Recipe
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cheesy, gooey, and flavorful, Korean Cheese Corn is a popular side dish that combines the sweetness of corn with creamy cheese and a hint of spice. This easy-to-make dish is a perfect addition to any Korean BBQ spread or as a delightful snack.
Ingredients
Ingredients:
- 1 (15 oz) can sweet corn (drained)
- 2 tablespoons mayonnaise
- 1 tablespoon unsalted butter
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped green onions (optional, for garnish)
Instructions
- Preheat oven: Preheat oven to 425°F (220°C) or set your oven-safe skillet over medium heat.
- Mix corn mixture: In a mixing bowl, combine drained corn, mayonnaise, butter, sugar, salt, and pepper. Mix well.
- Transfer to skillet: Spread the mixture into an oven-safe skillet or baking dish.
- Add cheese: Sprinkle shredded mozzarella over the top.
- Bake: Bake for 10–12 minutes until cheese is melted and bubbly. Broil for 1–2 minutes for extra browning.
- Garnish and serve: Garnish with chopped green onions and serve hot.
Notes
- You can add gochugaru or sriracha for a spicy kick.
- Use fresh or frozen corn if preferred—just cook briefly before mixing.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish, Appetizer
- Method: Baking, Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
