Korean Corn Cheese Recipe

Why You'll Love This Recipe

So easy to make. Just mix everything, top with cheese, and bake until golden and bubbling.

Ready in 25 minutes. With just 10 minutes of prep and 15 minutes in the oven, it's an easy snack or side without much effort.

Uses simple, everyday ingredients. You most likely have everything already in your kitchen!

That cheesy, sweet-savory combination is hard to resist! The sweet corn, creamy mayo, melty mozzarella, and spring onions all come together beautifully.

So versatile. Serve it hot as a snack, as an appetizer, dip with chips or crackers, or alongside a meal as a Korean-inspired side dish.

Recipe Ingredients

Corn: I used frozen corn and thawed it before mixing and baking. Fresh or canned corn works too. If using canned corn, drain it well before adding.

Mayonnaise: I used Kewpie mayonnaise, but regular mayonnaise works well too.

For a vegan version, use my homemade vegan mayonnaise.

Cheese: Typically, this recipe is made with mozzarella because it melts beautifully and has a mild flavor that lets the corn shine. You can also use cheddar, Monterey Jack, Gouda, or a combination of cheeses.

I’ve made cheesy corn with regular Amul cheese too, and it turned out scrumptious. So, if that’s all you have, use it!

For a vegan version, use your favorite plant-based melting cheese.

Seasoning: Sugar balances the savory flavors and brings out the sweetness of corn. Add pepper to taste and go easy on the salt, as both mayonnaise and cheese can be salty.

Optional: Add red chili flakes or gochugaru for some heat, or some dried oregano or thyme if you like.

Please see the recipe card below for detailed information about the ingredients and quantities.

How To Make Korean Corn Cheese

Step 1: In a large bowl, mix corn, mayonnaise, and chopped scallions.

Step 2: Add salt, sugar, pepper, and dried parsley, if using.

Step 3: Mix well and transfer the mixture to a liberally buttered cast iron skillet. You can also use a small casserole dish.

Step 4: Top with shredded mozzarella, and then bake until the cheese is melted, golden, and bubbling.

Final step: Let the baked corn cheese cool for 5 minutes before serving.

How To Serve

Korean corn cheese is best served warm. We love it as-is - gooey, cheesy, and piping hot!

It's a delicious side for all barbecue dishes, grilled meats, veggies, and spicy fried chicken.

You can also serve it as a dip with chips, pumpkin-cranberry crackers, air-fryer tortilla chips, homemade pretzel bites, or Olive Garden breadsticks.