Korean Corn Cheese

This gooey, cheesy Korean corn cheese is one of those dishes I keep going back to — quick, indulgent, and made with just a few everyday ingredients. It’s the kind of side dish I love to throw together for Korean BBQ nights, but honestly, I’ve eaten it straight out of the skillet as a snack. Sweet corn mixed with creamy mayo, a little spice, and melty mozzarella? It’s everything I crave in comfort food.

Why You’ll Love This Recipe

I love how fast and easy this recipe is — it takes just 15 minutes from start to finish. I don’t have to fuss with complicated steps or hard-to-find ingredients. Whether I’m using fresh, frozen, or canned corn, the outcome is always satisfying. The melty mozzarella gives that irresistible cheese pull, while the mayo and butter bring a rich, creamy base that pairs perfectly with the sweet corn. It’s my go-to for casual dinners, game nights, or anytime I want something warm and indulgent.

Ingredients

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

• corn kernels (fresh from 2 ears, or 2 cans – about 3 cups total)

• ½ teaspoon cayenne pepper

• 2 ½ tablespoons Kewpie mayonnaise (or regular mayo if substituting)

• 1 ½ teaspoons granulated sugar (optional, depending on corn sweetness)

• ¼ teaspoon salt

• ¼ teaspoon pepper

• 2 tablespoons salted butter

• 2 stalks green onion, finely chopped

• ⅔ cup shredded mozzarella cheese

Directions

1. Preheat the broiler to 450°F.

2. Prepare the corn: If using fresh corn, I remove husks and shave off the kernels. For canned corn, I simply drain the liquid.

3. Mix the base: In a bowl, I combine the corn, cayenne pepper, Kewpie mayo, sugar (if needed), salt, and pepper. I make sure everything is evenly coated.

4. Cook the corn: In a cast iron or medium skillet, I melt the butter over medium heat. I add the corn mixture and cook it for 5–7 minutes until the corn is tender.

5. Add green onions: Once the corn is cooked, I stir in the chopped green onions.

6. Top and broil: I sprinkle mozzarella over the top and broil the dish for 2–3 minutes until the cheese is melted and just starting to brown.

7. Serve hot and dig in while it’s still bubbling!

Servings and timing

This recipe makes about 3 servings and comes together in just 15 minutes total — 5 minutes prep, 10 minutes cooking time. Perfect for when I want something fast but flavorful.

Variations

• Spicier: I sometimes double the cayenne or add sliced jalapeños for a fiery twist.

• Sweet corn twist: A splash of honey or sweet chili sauce gives a fun balance of sweet and spicy.

• Cheese mix: Swapping in cheddar or pepper jack gives this dish a whole new layer of flavor.

• Vegan: I use vegan mayo, plant-based butter, and dairy-free cheese for a delicious dairy-free version.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 1 week. I’ve even frozen portions for up to 2 months — just be sure to use a freezer-safe container.

To reheat, I cover the portion and microwave it until hot. For the best texture, I sometimes reheat it in a skillet over low heat or under the broiler for a quick re-melt of the cheese.

FAQs

What kind of corn should I use for Korean corn cheese?

I’ve used fresh, canned, and frozen corn — they all work! Fresh corn gives the best flavor, but canned corn is super convenient and still delicious.

Can I make this ahead of time?

I often prep the corn mixture a day ahead and store it in the fridge. When I’m ready to serve, I just reheat, add cheese, and broil for that fresh-out-of-the-oven finish.

What if I don’t have Kewpie mayo?

No problem — I swap in regular mayo, though I sometimes add a tiny splash of rice vinegar or lemon juice to mimic that Kewpie tang.

Can I make this without a broiler or cast iron skillet?

Absolutely. I use any oven-safe baking dish for the broiling step, and a regular skillet for the stove-top portion works just fine.

What can I serve this with?

I usually pair it with Korean BBQ dishes like bulgogi or gochujang chicken wings. It also makes a great standalone snack with a cold drink.

Conclusion

Korean corn cheese has easily earned its place as one of my all-time favorite side dishes. It’s cheesy, rich, just a little spicy, and so quick to make. Whether I’m enjoying it solo or as part of a full Korean spread, it never disappoints. Once I tried it, I couldn’t stop making it — and I’m betting it’ll become a staple in your kitchen too.