Korean Cheese Corn
by Chungah
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This Korean cheese corn is made in less than 30 min, baked until perfectly golden brown, creamy, cheesy, and bubbly. An absolute crowd-pleaser!
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why you’ll love this korean cheese corn
- Guaranteed crowd-pleaser. This is sure to be a crowd-favorite for big family gatherings, birthdays, potlucks, game day, and every other occasion in between. It’s perfectly golden brown, bubbling, ooey gooey cheese corn served in a piping hot cast iron skillet with all the tortilla chips and crostini for dipping. It’s simply…perfect.
- Make ahead of time. Korean cheese corn is a great dish to make ahead of time. Simply assemble in advance until it’s ready to be popped in the oven until hot and bubbly.
- Comes together fast. With a short ingredient list, this dip comes together lightening fast, just 30 minutes start to finish.
What is Korean cheese corn (콘치즈)?
Originating as a popular Korean-American appetizer and side dish, Korean cheese corn is made with sweet corn, mayonnaise and mozzarella cheese. This is traditionally served hot and bubbling in a cast iron skillet at Korean BBQ restaurants and bars, eaten with just a spoon or wrapped in grilled meats.
key ingredients
Corn
The recipe uses fresh sweet yellow corn (when in season) for its natural sweetness. Canned corn can also be used year-round, draining thoroughly and omitting the sugar.
Mayonnaise
Japanese mayo is ideal for its rich consistency, but American mayo can also be used here.
Sriracha
Sriracha can be added here for a kick of heat, or it can be skipped altogether.
Sugar
A pinch of sugar will balance the rich, salty flavors of the cheese with the tang of the mayonnaise, all while highlighting the sweetness of the corn.
Mozzarella cheese
Mozzarella is the go-to cheese for Korean corn due to its mild flavor and superior melting capability for that signature stringy cheese pull.
Green onions
Sliced green onions are sprinkled on top as a simple garnish.
how to make Korean cheese corn
- Prep the skillet. Preheat the oven to 400°F and lightly coat a large cast iron skillet with nonstick spray.
- Prep the corn. If using fresh corn, shuck the corn first, then cut the raw kernels off in a downward motion into a large bowl.
- Combine. Stir in the mayonnaise, Sriracha, sugar, salt, and pepper. Then add 1 cup shredded mozzarella cheese, stirring until well combined.
- Transfer the mixture. Spread the corn mixture in an even layer in the greased cast iron skillet, sprinkling with the remaining cheese.
- Bake. Bake until bubbly, about 15 minutes, then broil until golden brown, about 2-3 minutes.
- Serve. Garnish with green onions and serve warm.
pro tip
Use the inverted bowl trick to cut the corn kernels from the cobs cleanly and safely.
Rest the shucked corn (the flat stem end) on a small bowl placed upside down inside a large bowl. This will create a stable base for the corn. Use a large, sharp chef’s knife to slice downward, rotating the corn until all the kernels have been removed.
variations and substitutions
- Aromatics: add diced bell peppers or onions (sautéed)
- Protein: add finely diced Spam (cooked), crispy bacon bits, or leftover diced Korean bulgogi
- Mayonnaise: substitute American mayonnaise
- Cheese: substitute yellow cheddar or Monterey Jack cheese
- Heat: swap out the Sriracha for diced jalapeño pepper
- Garnish: finish the dip with chopped fresh chives instead of sliced green onions
what to serve with korean cheese corn
Tools For This Recipe
Korean Cheese Corn: Frequently Asked Questions
Yes! Canned corn is great for convenience and year-round availability (especially when fresh corn is not in season). But if using canned corn, skip the sugar.
Kewpie mayonnaise is Japanese-style mayo and is much more lush, smooth, and richer than American mayo. But regular mayonnaise can also be used here.
Use low-moisture shredded mozzarella cheese, skipping the pre-shredded bags that contain anti-caking agents that prevent smooth melting.
Yes, the Sriracha adds a little bit of heat but it can be skipped altogether for more mild flavors, especially for the little ones.
Absolutely! Assemble ahead of time up to 1 day in advance, placing in the fridge until it is ready to be baked.
Store leftovers in an airtight container in the fridge for 2-3 days, reheating at 350°F until warmed through.
Korean Cheese Corn
Video
Ingredients
- 4 ears fresh corn, about 3 cups
- ½ cup kewpie mayonnaise
- 2 teaspoons Sriracha, or more, to taste
- 1 ½ teaspoons sugar
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded mozzarella cheese, divided, about 8 ounces
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 400 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
- Slice the raw kernels off the cobs into a large bowl. Stir in mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Stir in 1 cup mozzarella.
- Spread corn mixture into the prepared skillet; sprinkle with remaining 1 cup 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.
Equipment
Notes
- Use fresh or canned corn. In-season fresh corn is a great option during the summer, but canned corn can also be used all year round. 2 (15.25-ounces) cans of drained corn kernels should do the trick, but dry the corn thoroughly with paper towels to avoid a watery dip.
- Kewpie mayonnaise is key. Although traditional mayonnaise can be used in a pinch, Japanese kewpie mayonnaise will yield a corn dip that is much more rich and creamier in texture.
- Freshly grated cheese goes a long way. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded contains additives such as potato starch or cellulose, hindering its ability to melt properly. Freshly grated cheese will melt much better, resulting in a smoother cheese corn dip.
- Skip the fresh mozzarella. Fresh mozzarella will be packed in water. Use low-moisture mozzarella cheese for that signature stringy cheese pull.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking.
- Finish under the broiler. Broil for 2-3 minutes for that favorited golden, bubbly crust, keeping a close eye on it as it can burn quickly!
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
OUTSTANDING and soooooooooo easy to make. I added very fine diced fresh Jalapeńo to the first batch. One week later made it again and added some killer Chorizo from my local Mexican food market. 100% approved by my Latina wife.
I was sad to see that Kewpie mayo has MSG in it. I saw it AFTER I opened the $7 bottle. I hope this note saves someone else who avoids MSG from wasting their money
Msg isn’t bad for you. Do your research, don’t be ignorant.
Just for the helluvit – try reading the labels before buying! DUH-
Why are some of the people replying to reviews so mean. It’s really not necessary. If you don’t have something nice to say keep it to yourself!
I used frozen roasted corn. Didn’t have mozzarella and substituted with Dubliner (white hard cheese). It was easy and delicious!
This is the comment I was looking for! I don’t have mozzarella but I have the same Dubliner cheese! Thanks!!
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. 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. I actually added a little more sugar and/or honey; and I have also made a version of this same dish with cream cheese instead of mozzarella. (That was actually another recipe and it was made on the stove top). Similar taste. But this recipe here is the best.