The Best Korean Cheese Corn
Korean cheese corn is my absolute favorite! It is a creamy seasoned corn dish, topped with mozzarella cheese and baked to golden brown, bubbly perfection. This Korean BBQ favorite takes just 20 minutes to prepare so enjoy it as an easy party appetizer or side dish.
Looking for another delicious corn side dish recipe? Check out my crunchy Cajun Fried Corn on the Cob next!
Korean corn cheese is a mouthwatering mix of melted butter, creamy mayo, sweet corn, melty cheese, and an array of seasonings. And if you love corn and cheese, it’s a must-try as a sweet, savory, salty, gooey, cheesy side dish!
Why I Love Korean Cheese Corn:
Quick & Easy! Want something tasty and satisfying in less than 30 minutes? This dish cooks quickly on the stove then you pop it in the oven for another 10 minutes for the ultimate cheese pull.
Restaurant Quality! If you’ve ever visited a Korean BBQ spot, then you’ve likely seen this on the menu. It’s easy to make in your kitchen, with simple ingredients.
Versatile! This comforting dish is versatile enough to serve as a dip or dinner side dish.
What is Korean Corn Cheese?
Korean cheese corn is a staple at Korean BBQ restaurants, where it’s served as a banchan (a Korean side dish like kimchi). It’s delicious a fusion of Korean and American cuisines.
Ingredients for Korean Cheese Corn Recipe
Here’s what I used to make this cheesy corn:
- Frozen or canned corn: Use frozen or canned corn for its convenience and consistent quality so you can enjoy this dish year-round.
- Butter: This enriches the corn mixture and adds a tasty, buttery quality.
- Sugar: the sugar is a must! It helps balance the saltiness from the cheeses.
- Seasoning: Garlic powder, salt, black pepper
- Mayonnaise: Although regular mayo gets the job done, Kewpie mayonnaise (a Japanese mayo) is ideal for this recipe. Its richer taste, derived from the addition of egg yolks and a touch of MSG, adds depth to the dish.
- Mozzarella cheese: Shredded mozzarella is the perfect finishing, melty finish.
- Grated Parmesan: This cheese is optional, but it infuses the dish with a nutty, salty flavor, enhancing its overall umami profile.
How I made Korean Cheese Corn
I started by thoroughly rinsing the corn under cold tap water. This is to get out any of the extra sodium from the liquid in the can.
Preheat the oven to 350°F. Then add butter to a large skillet over medium heat.
Then add the frozen corn or canned corn into the skillet and mix it in with the onions. Cook the corn for 5-7 minutes.
Next, add in your sugar and seasonings, including garlic powder, salt, and pepper. Stir it up until combined.
Add in the mayonnaise and stir it in. Then add your Parmesan cheese and mix it with the corn.
Then add the corn to a baking dish, or if you’re using an oven-safe skillet- add your mozzarella cheese in one even layer over the top of the corn.
Place it in the oven and bake for about 10 minutes, or until the cheese has melted. Remove the corn from the oven and let it sit for about two minutes before serving. Finally, enjoy!
Tips and Variations for Korean Cheese Corn
- You can use fresh corn as an alternative but frozen is more convenient and readily available. If you use canned corn, be sure to drain it before adding it to the other ingredients. Do not replace it with canned cream corn because that impacts the flavor and texture.
- Although I prefer this dish on the savory side, some Korean corn cheese recipes add sugar. It’s totally optional and not necessary.
- Serve this recipe with tortilla chips or grilled meat. Many Korean restaurants serve it as anju (food that complements alcohol) so serve it with soju, a clear, distilled alcoholic beverage.
- Feel free to garnish the dish with thinly sliced chives or green onions.
- Make this recipe ahead by combining the ingredients and storing them in an airtight container for up to 2 days. Freeze it for longer storage. Then add it to a skillet, top with cheese, and bake at 350°F for 10 minutes (15 minutes if frozen).
FAQ
More side dishes you’ll love
- Addictingly Delicious Marinated Eggs
- Fluffy and Delicious Yellow Greek Rice
- Tomato Cucumber and Onion Salad
- Smothered Potatoes with Onions and Peppers
The Best Korean Cheese Corn
Korean cheese corn is a creamy seasoned corn dish, topped with mozzarella cheese and baked to golden brown, bubbly perfection. This Korean BBQ favorite takes just 20 minutes to prepare so enjoy it as an easy party appetizer or side dish.
Ingredients
- 1 16 oz Bag of frozen corn, or 2 cans whole kernel corn
- 3 tablespoons Butter
- 2 teaspoons Sugar
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 3 tablespoons Mayonnaise
- 1 cup Mozzarella cheese, shredded
Instructions
- Preheat your oven to 350°F.
- Add your butter to a large skillet and heat it up over medium heat.
- Now add the frozen or canned corn into the skillet and mix it in with the onions. Cook the corn for 5-7 minutes.
- Next, add in your seasonings, including the garlic powder, salt and pepper. Stir it up until everything is combined.
- Add in the mayonnaise and stir it in. Next add your some of your mozzarella cheese and stir it in.
- Add your corn to a baking dish, or if you’re using an oven safe skillet- add the rest of your mozzarella cheese in one even layer over the top of the corn, and place it in the oven to bake for about 10 minutes, or until the cheese is melted.
- Remove the corn from the oven and let it sit for about two minutes before serving. And enjoy!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 252Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 33mgSodium 387mgCarbohydrates 24gFiber 3gSugar 5gProtein 7g
