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Korean Corn Cheese is a wildly popular Korean side dish that’s creamy, cheesy, slightly sweet, and irresistibly comforting. Often served sizzling hot at Korean BBQ restaurants, this dish combines sweet corn with mayonnaise, butter, and loads of melted cheese to create a rich, gooey bite that’s perfect for sharing. It’s quick to make, uses simple ingredients, and works just as well as an appetizer, snack, or side dish. Once you try it, you’ll understand why Korean Corn Cheese has become a global favorite.

Why You’ll Love This Recipe

Ultra Creamy & Cheesy: Melty cheese with a buttery corn base
Quick & Easy: Ready in under 15 minutes
Restaurant-Style: Just like Korean BBQ corn cheese
Customizable: Easy to adjust sweetness, spice, or cheese
Perfect for Sharing: Great for parties and gatherings

Ingredients

1½ cups sweet corn (canned or frozen, drained well)
1 tablespoon butter
2 tablespoons mayonnaise
½ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese (optional)
1 teaspoon sugar (optional, for extra sweetness)
Salt, to taste
Black pepper, to taste
Chopped green onions, for garnish (optional)

How to Make Korean Corn Cheese

Step 1: Prepare the Corn

If using canned corn, drain thoroughly. If using frozen corn, thaw and pat dry to remove excess moisture.

Step 2: Cook the Corn

Heat a small oven-safe skillet over medium heat. Add butter and let it melt. Add the corn and sauté for 2–3 minutes until warmed through.

Step 3: Add Mayo and Seasoning

Lower the heat and stir in mayonnaise, sugar (if using), salt, and black pepper. Mix until the corn is evenly coated and creamy.

Step 4: Add Cheese

Sprinkle mozzarella (and cheddar if using) evenly over the corn mixture.

Step 5: Melt the Cheese

Transfer the skillet to a preheated broiler or oven at 425°F (220°C). Broil for 3–5 minutes until the cheese is melted, bubbly, and lightly golden on top.

Step 6: Garnish and Serve

Remove from the oven, garnish with chopped green onions, and serve hot.

Tips for the Best Korean Corn Cheese

Drain the corn very well to avoid a watery texture
Use low heat when adding mayonnaise to prevent separation
Mozzarella gives the best stretch, but mixing cheeses adds depth
Adjust sweetness with sugar based on your preference
Serve immediately while hot and gooey

Nutritional Information (Per Serving – Approximate)

Calories: 260 kcal
Protein: 7 g
Carbohydrates: 18 g
Sugars: 6 g
Fat: 18 g
Saturated Fat: 8 g
Fiber: 2 g
Sodium: 360 mg
Calcium: ~150 mg

Notes:

Using full-fat cheese and mayonnaise gives the richest flavor.
Reduced-fat cheese or mayo can lower calories and fat.
Nutritional values vary based on cheese brands and portion size.

Variations

Spicy Korean Corn Cheese

Add 1–2 teaspoons of gochujang, a pinch of red pepper flakes, or finely chopped jalapeños to the corn mixture for a spicy kick. A drizzle of sriracha on top after baking also works beautifully.

Bacon Corn Cheese

Stir in crispy cooked bacon bits before adding the cheese for a smoky, savory upgrade that pairs perfectly with the sweetness of the corn.

Garlic Corn Cheese

Add 1–2 cloves of minced garlic sautéed in butter before adding the corn for extra depth of flavor.

Vegan Korean Corn Cheese

Use vegan butter, vegan mayonnaise, and dairy-free shredded cheese. Nutritional yeast can be added for extra cheesy flavor. The result is creamy, satisfying, and fully plant-based.

Creamy Corn Cheese with Cream Cheese

Replace half the mayonnaise with softened cream cheese for an even richer, thicker texture.

Serving Suggestions

Serve alongside Korean BBQ meats
Enjoy as a party appetizer with chips or toast
Pair with fried chicken or grilled dishes
Spoon over baked potatoes or rice for a comfort twist

Storage

Korean Corn Cheese is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or skillet for best texture, stirring occasionally.

Conclusion

This Korean Corn Cheese recipe is creamy, cheesy comfort food at its finest. With sweet corn, rich mayonnaise, and gooey melted cheese, it’s an easy dish that delivers big flavor with minimal effort. Perfect for gatherings, cozy nights, or when you’re craving something indulgent, this dish is guaranteed to disappear fast.

Frequently Asked Questions(FAQs)

Can I make Korean corn cheese ahead of time?
Yes, you can prepare the corn mixture ahead and store it in the refrigerator for up to 24 hours. Add the cheese and broil just before serving for the best texture and flavor.

What type of corn works best?
Sweet corn works best for this recipe. You can use canned, frozen, or fresh corn, but make sure it’s well-drained to prevent excess moisture.

Can I make Korean corn cheese without mayonnaise?
Yes, you can replace mayonnaise with cream cheese, sour cream, or Greek yogurt, though the flavor will be slightly different from the traditional version.

Why did my corn cheese turn watery?
This usually happens if the corn wasn’t drained well or if frozen corn wasn’t fully dried. Always remove excess moisture before cooking.

What cheese is best for Korean corn cheese?
Mozzarella is the most popular choice because it melts beautifully and creates that signature cheese pull. Adding cheddar enhances flavor but is optional.

Can I cook this without an oven or broiler?
Yes, simply cover the skillet with a lid on low heat and let the cheese melt slowly. It won’t brown on top, but it will still be delicious.

Is Korean corn cheese sweet or savory?
It’s a balance of both. The sweetness comes from the corn and optional sugar, while butter, mayo, and cheese add savory richness.

Can I freeze Korean corn cheese?
Freezing is not recommended, as the texture can become grainy once reheated due to the cheese and mayonnaise.