Name: Korean Corn Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 1 1/2 cups canned sweet corn, drained (or fresh/frozen corn); 1/4 cup mayonnaise; 1 tsp sugar; 1 cup shredded mozzarella cheese; 1 tbsp butter (optional, for richness); Salt and black pepper, to taste; Chopped green onions or parsley (optional, for garnish)

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Korean Corn Cheese is one of those irresistible side dishes I always crave when I’m eating Korean BBQ—or honestly, anytime I want something cheesy and comforting. Made with sweet corn, creamy mayo, melted cheese, and a touch of sugar, it’s the perfect balance of savory, sweet, and rich. Whether I serve it as a snack, a side, or a party dip, it disappears fast every single time.

Why You’ll Love This Recipe

I love this recipe because it takes just a few ingredients and turns them into something incredibly satisfying. The sweetness of the corn, the richness of the mayo, and the gooey, stretchy cheese all come together in one bubbling, golden dish. It’s quick to make, always a crowd-pleaser, and pairs well with everything from grilled meats to chips. Plus, I can cook it in a skillet, oven, or even an air fryer—super flexible and fun to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned sweet corn, drained (or fresh/frozen corn)
Mayonnaise
Sugar
Mozzarella cheese, shredded
Butter (optional, for richness)
Salt and black pepper, to taste
Green onions or parsley (optional, for garnish)

Directions

I preheat a small oven-safe skillet or cast iron pan over medium heat and add a little butter if I want extra richness.
I stir together the corn, mayo, sugar, salt, and pepper in a bowl until everything is evenly mixed.
I pour the mixture into the skillet and spread it out evenly.
I top it generously with shredded mozzarella, making sure the entire surface is covered.
I cook it on the stove for a few minutes until bubbly around the edges, then transfer it to the oven or broiler.
I broil for 2–4 minutes until the cheese is melted, golden, and lightly browned on top.
I garnish with green onions or parsley and serve immediately while it’s hot and gooey.

Servings and timing

This recipe serves 2 to 4 people as a side dish or dip. It takes about 5 minutes to prep and 10 minutes to cook, so it’s ready in just 15 minutes total. It’s a great last-minute dish for any meal or party spread.

Variations

I sometimes add diced jalapeños or chili flakes for a spicy kick.
I’ve used cheddar or a Korean mozzarella blend for a different cheese profile.
To make it even creamier, I mix in a spoonful of cream cheese with the corn.
I love using fresh summer corn cut off the cob when it’s in season—makes it extra sweet and juicy.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I spoon the mixture back into a skillet or dish and bake at 350°F (175°C) until hot and bubbly, or microwave in short bursts. I always try to reheat until the cheese is melty again—it brings back all the texture and flavor.

FAQs

Can I use frozen corn instead of canned?

Yes, I use frozen corn often—just make sure to thaw and drain it well before mixing. Fresh corn also works beautifully if I have it.

Is Korean corn cheese supposed to be sweet?

Yes, it has a slightly sweet flavor from the corn and sugar, but it’s balanced by the creamy mayo and savory cheese.

Can I make this ahead of time?

I mix the ingredients and refrigerate it until I’m ready to cook. When I’m ready, I top it with cheese and bake or broil until bubbly.

What kind of cheese works best?

Mozzarella is traditional and gives that stretchy, gooey effect, but I’ve also used Monterey Jack or a blend of mozzarella and cheddar for extra flavor.

Can I make this in the air fryer?

Yes, I use a small baking dish and cook it in the air fryer at 375°F (190°C) for about 8–10 minutes until the top is golden and bubbling.

Conclusion

Korean Corn Cheese is one of my favorite comfort dishes—quick, easy, and completely addictive. Whether I’m serving it alongside a Korean meal, as a party appetizer, or just as a snack for myself, it always delivers creamy, cheesy goodness in every bite. I love how customizable it is and how fast it comes together, making it one of those recipes I keep coming back to again and again.