Korean Cheese Corn
Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!
Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect.
Fresh corn is recommended when available but you can also substitute canned corn (so you can enjoy this without any limitations all year long). You can also add as little or as much Sriracha as preferred. Just be sure to serve with tortilla chips or crostini for optimal dipping.
Korean Cheese Corn
Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!
Ingredients
- 4 ears corn, shucked (about 3 cups)
- ½ cup mayonnaise
- 2 teaspoons Sriracha, or more, to taste
- 1 ½ teaspoons sugar
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces whole milk mozzarella, shredded and divided
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
- In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
- Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
- Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
- Serve immediately, garnished with green onions, if desired.
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Who would have thunk the Koreans could teach an Iowa farm girl about corn!! This is delicious! Of course I use gochujang instead of sriracha. And about half mild cheddar/half mozarella.
I made this for my party and everyone loved it and ate it up and asked for the recipe! Delicious!
This has become a favourite for my family! Even my 8 year old loves it. I do now reduce the amount of Sriracha to 1tsp so it isn’t so spicy for the kids. Delicious easy side dish.
like everything else on this site. YUM
Do you cook the corn first before making the dish?
This came out so good and I plan on making it again.
Ok this recipe looks fantastic. I froze some corn that I bought at the height of the corn season and this east dish is perfect to use the last of it! Thank you so much for sharing it.
Wow this is good…so simple but delicious. I used some cheddar as well as mozzarella and added paprika too. So good.
Question, do you cook the corn first?
Show-Stopper and DELICIOUS!
This looks amazing. Definitely going to try making this in the upcoming weekend.
I had this for dinner & must say…WOW & YUMMY! I have NEVER had corn in ANY other way but fried, creamed, & on the cobb! I LOVE it all as I only use fresh corn (I freeze as soon as it’s our farmer friends let us know). Aside from the extra milk from the cobb (I ALWAYS scrape them). OR< it COULD be that we didn't WAIT before eating, no time to "rest". NO matter, it's a KEEPER! I use a lot of your recipes, just don't always comment. We had it with sweet & sticky chicken & rice & salad. This is REALLY good AS IS! Do NOT add a THING at least until AFTER making for the FIRST time. Taste wise…it is SPOT on! I used Pink Himalayan from a grinder using the fine grinder just to see how it'd taste & it was GREAT! AGAIN…do NOT stray from the recipe the first time.
This looks delicious, but so often we’re told to halve an ingredient and then the second half is forgotten. What to do with the second half of mozzarella? Add to the top before the broil?
It says on number 3: sprinkle with remaining mozzarella.
You may want to check the definition of “shucked” ;o)
Webster dictionary defines it as: to remove the shell or husk from… she’s using it correctly. No need to check it!
After shucking you have corn on the cob. Â I believe she meant three cups of kernels cut from the cobs.
Yes, as per the definition you provided, it means to remove the shell/husk/skin of the corn. The recipe wants you to remove the kernels from the cob, which is not shucking.
Aww shuks
Thank you – I needed a laugh today.
Can I sub something else for the mayo?
CAN YOU SUGGEST A SUBSTITUTE FOR THE HT SAUCE AS I AM VERY ALLERGIC TO CHILIES AND CAPSICUM.
As a substitute for the hot sauce, you can just leave it out-I have made this recipe before without the sriracha-it is still very good. Â I actually added a little more sugar and/or honey; Â and I have also made a version of this same dish with cream cheese instead of mozzarella. Â Â (That was actually another recipe and it was made on the stove top). Â Similar taste. Â But this recipe here is the best. Â