Korean Cheese Corn
This post may contain affiliate links. Please see our privacy policy for details.
Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!
why i love this recipe
Originating as a popular Korean-American appetizer and side dish, this is where it’s at. 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.
reasons to make 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.
- Make ahead of time. Korean cheese corn is a great dish to make ahead of time, assembling in advance until it’s ready to be popped in the oven until bubbly.
- Comes together fast. With a short ingredient list, this dip comes together lightening fast, 30 minutes start to finish.
tips and tricks for success
- 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!
- 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.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking.
- Mix it up. Add sauteed onions, bell peppers or kimchi, or swap the mozzarella for provolone or fontina.
what to serve with korean cheese corn
Tools For This Recipe
Large cast iron skillet
Korean Cheese Corn: Frequently Asked Questions
Yes! Canned corn is great for convenience (and when fresh corn is not in season). If using canned, omit the sugar.
Kewpie mayonnaise is Japanese-style mayo, and is much more lush, smooth, and richer than American mayo. Regular mayonnaise can also be used.
The Sriracha adds a little bit of heat, but it can be skipped altogether for more mild flavors.
Korean cheese corn is a great dish to assemble ahead of time up to 1 day in advance, placing in the fridge until it is ready to be baked.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Korean Cheese Corn
Ingredients
- 4 ears corn, shucked (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
- 8 ounces whole milk mozzarella, shredded and divided
- 2 green onions, thinly sliced
Equipment
Instructions
- Preheat oven to 400 degrees F. Lightly oil a large cast iron 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.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Featured Comment