Korean Cheese Corn Recipe
Korean Cheese Corn is a bubbly, irresistible side dish that magically brings together sweet corn, gooey cheese, and a creamy sauce for the ultimate crowd-pleaser. If you’ve ever sat down for Korean BBQ and found yourself piling spoonful after spoonful of this cheesy, golden comfort food onto your plate (and maybe directly into your mouth), you already know the joyful chaos this dish brings to any table. It’s quick, easy, and perfect for everything from a casual dinner party to a midnight snack attack—plus, it’s absolutely delicious straight from the skillet!
Ingredients You’ll Need
Let’s talk about the beauty of simplicity: every ingredient in Korean Cheese Corn works double-duty to give you maximum flavor with minimal effort. From the creamy mayo and melty cheese to the pop of green onions, these picks are purposeful and transformative.
- Canned corn kernels (2 cups): Sweet, juicy kernels are the heart of this dish, helping every bite burst with summery flavor.
- Mayonnaise (2 tbsp): Adds velvety richness and just enough tang to make each spoonful dreamy.
- Unsalted butter (1 tbsp): Lends a silky, savory base that deepens flavor and brings everything together.
- Sugar (1 tbsp): Enhances the natural sweetness of corn and balances out the salty, cheesy elements.
- Shredded mozzarella cheese (1 cup): Melts into a glorious blanket of gooey goodness that stretches with every scoop.
- Chopped green onions (1/4 cup): Bring fresh, vibrant color and a mild oniony kick for contrast.
- Salt and pepper to taste: Essential for rounding out and elevating all the flavors in this lovely side dish.
How to Make Korean Cheese Corn
Step 1: Sauté the Corn
Start by heating a medium skillet over medium heat and melting the butter. Once it starts to sizzle, add the drained corn kernels. Stir in the mayonnaise and sugar, then mix everything together so the corn gets coated in that luscious, creamy base. This step brings out the corn’s sweetness and ensures each kernel gets a hint of the tangy, toasty flavor from the butter-mayo combo.
Step 2: Season and Warm
Cook the corn mixture for three to four minutes, stirring occasionally, until the corn is heated through and glossy. Now’s the time to season with just a pinch of salt and a little crank of pepper to make those flavors sing. Taste and adjust so it’s exactly how you like it—creamy, a little sweet, with just enough seasoning.
Step 3: Add the Cheese
Evenly sprinkle the mozzarella cheese over the top of the corn mixture. Reduce the heat to low, then cover the skillet. Let it cook another two to three minutes until the cheese is irresistibly melted and just starting to get bubbly at the edges. This step is where the magic happens, as everything melds together into a glorious, melty masterpiece.
Step 4: Finish and Serve
Take the skillet off the heat, scatter the chopped green onions all over the hot, cheesy surface, and head straight for the table! The bright green onions add a pop of color and freshness, perfectly contrasting the creamy, molten cheese. Serve Korean Cheese Corn immediately, right in the skillet for that comfort-food vibe.
How to Serve Korean Cheese Corn
Garnishes
A final sprinkle of fresh green onions (or even chopped chives or cilantro if you’re feeling creative) adds zing and color that make the dish as pleasing to the eyes as it is to the palate. For a little extra flair, add a shake of Korean chili flakes (gochugaru) or a drizzle of spicy sriracha to turn up the heat and echo the flavors found in your favorite Korean BBQ spot.
Side Dishes
Korean Cheese Corn is a star alongside classics like crispy Korean fried chicken, grilled bulgogi, or sizzling hot plate dishes. It’s also right at home next to steamed rice, stir-fried veggies, or a pile of crunchy kimchi. This dish isn’t shy, so don’t hesitate to pair it with other bold-flavored favorites that play up its sweet, salty, and cheesy notes.
Creative Ways to Present
Try scooping the cheesy corn into small, oven-safe ramekins and popping them under the broiler for a golden, bubbly top—perfect for dinner parties or potlucks. Or, for game day, serve with tortilla chips as a fun, unexpected dip. Korean Cheese Corn even makes a fabulous layer in tacos or throws a decadent twist onto loaded nachos!
Make Ahead and Storage
Storing Leftovers
Got leftovers? No worries! Simply let any extra Korean Cheese Corn cool to room temperature, then transfer to an airtight container. It’ll keep happily in the fridge for up to three days. The creamy texture holds up nicely, and the flavors only get richer with time.
Freezing
While you can technically freeze Korean Cheese Corn, the cheesy, mayo-rich sauce might separate a little after thawing. For best results, freeze in a tightly sealed container for up to a month, then thaw in the fridge overnight. Just know that the texture may be a bit softer, but the flavor will still be spot on.
Reheating
To reheat, scoop the corn mixture into a skillet over medium-low heat, stirring gently until warmed through and melty. Or pop it in the microwave in 30-second bursts, stirring occasionally so the cheese gets evenly gooey again. If the corn seems a little dry, add a splash of milk or a touch more mayo to perk things right back up.
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! If sweet corn is in season, by all means use fresh kernels cut off the cob. Frozen corn works beautifully, too—just thaw and drain it beforehand to avoid a watery sauce. The core flavor will shine through, no matter which variety you choose.
Is there a dairy-free version of Korean Cheese Corn?
Yes! Swap the butter and cheese for your favorite plant-based versions, and use vegan mayonnaise for the creamy component. You’ll still get the signature stretch and creaminess, plus plenty of flavor. Don’t forget to season liberally with salt and pepper to balance the non-dairy swaps.
How can I make it spicier?
For a spicy kick, stir in some diced jalapeños or a spoonful of gochujang (Korean chili paste) along with the corn. You can also top with gochugaru or drizzle with your favorite hot sauce before serving for that extra burst of heat.
What’s the best cheese to use if I don’t have mozzarella?
If you’re out of mozzarella, try any melty cheese you enjoy—Monterey Jack, provolone, or a blend of cheddar and mozzarella work well. For a bit of tang, a sprinkle of crumbled feta alongside the melty cheese makes a fun, fusion-y twist.
Can I prepare Korean Cheese Corn ahead for a party?
Absolutely! You can make the skillet corn mixture (without the cheese) ahead of time and keep it chilled. Right before serving, warm it up, sprinkle on the cheese, and cover until melted and bubbly. This way, you can wow your guests with a fresh, gooey batch in just minutes.
Final Thoughts
If you’ve never tried making Korean Cheese Corn at home, this is your sign to gather the ingredients and give it a go! Its melty, sweet-savory magic is instantly comforting and endlessly customizable. Whether you share it at a potluck or keep it all to yourself, it’s bound to become your new go-to for effortless, crowd-pleasing fun.
Print
Korean Cheese Corn Recipe
- Total Time: 12 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Korean Cheese Corn is a delightful and creamy side dish that combines the sweetness of corn with gooey melted cheese, a touch of mayo, and a hint of green onions. This easy stovetop recipe brings a taste of Korea to your table in under 15 minutes.
Ingredients
Corn Mixture:
- 2 cups canned corn kernels, drained
- 2 tbsp mayonnaise
- 1 tbsp unsalted butter
- 1 tbsp sugar
- Salt and pepper to taste
Toppings:
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
Instructions
- In a medium skillet over medium heat, melt butter. Add corn, mayonnaise, and sugar, stirring to combine.
- Sprinkle mozzarella evenly over the top and reduce heat to low.
- Remove from heat, sprinkle with green onions, and serve hot straight from the skillet.
Cook for 3 to 4 minutes until corn is heated through. Season with salt and pepper.
Cover and cook for 2 to 3 minutes until cheese is melted and bubbly.
Notes
- For a smoky twist, broil the cheese-topped corn in an oven-safe skillet for 2 to 3 minutes until golden brown.
- You can also add diced jalapeños for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
