{"id":29022,"date":"2023-05-08T10:26:26","date_gmt":"2023-05-08T04:56:26","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=29022"},"modified":"2024-08-30T10:56:34","modified_gmt":"2024-08-30T05:26:34","slug":"korean-corn-cheese-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/korean-corn-cheese-recipe\/","title":{"rendered":"Korean Corn Cheese Recipe"},"content":{"rendered":"\n

Creamy, cheesy, sweet, and savory, this Korean corn cheese<\/strong> is the kind of side dish that disappears fast! Made with sweet corn, mayonnaise, mozzarella, and scallions, it comes together in just 25 minutes.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

A popular Korean side dish, corn cheese is traditionally served hot and bubbling, often right alongside grilled meats. But you don't need a barbecue feast to enjoy it. It makes an easy appetizer, snack, or side dish. And all you need is a handful of simple ingredients and a few minutes.<\/p>\n\n\n\n

\n

Why You'll Love This Recipe<\/h2>\n\n\n\n

So easy to make.<\/strong> Just mix everything, top with cheese, and bake until golden and bubbling.<\/p>\n\n\n\n

Ready in 25 minutes.<\/strong> With just 10 minutes of prep and 15 minutes in the oven, it's an easy snack or side without much effort.<\/p>\n\n\n\n

Uses simple, everyday ingredients.<\/strong> You most likely have everything already in your kitchen!<\/p>\n\n\n\n

That cheesy, sweet-savory combination is hard to resist!<\/strong> The sweet corn, creamy mayo, melty mozzarella, and spring onions all come together beautifully.<\/p>\n\n\n\n

So versatile.<\/strong> Serve it hot as a snack, as an appetizer, dip with chips or crackers, or alongside a meal as a Korean-inspired side dish.<\/p>\n<\/div>\n\n\n\n

\"Cheese<\/figure>\n\n\n\n
\n

Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Corn<\/strong>: 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.<\/p>\n\n\n\n

Mayonnaise<\/strong>: I used Kewpie mayonnaise, but regular mayonnaise works well too. <\/p>\n\n\n\n

For a vegan version, use my homemade vegan mayonnaise<\/a>.<\/p>\n\n\n\n

Cheese<\/strong>: Typically, this recipe is made with mozzarella <\/strong>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.<\/p>\n\n\n\n

I\u2019ve made cheesy corn with regular Amul cheese too, and it turned out scrumptious. So, if that\u2019s all you have, use it!<\/p>\n\n\n\n

For a vegan version, use your favorite plant-based melting cheese.<\/p>\n\n\n\n

Seasoning<\/strong>: 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.<\/p>\n\n\n\n

Optional:<\/strong> Add red chili flakes or gochugaru for some heat, or some dried oregano or thyme if you like.<\/p>\n\n\n\n

Please see the recipe card below for detailed information about the ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

\n

How To Make Korean Corn Cheese <\/h2>\n\n\n\n

Step 1:<\/strong> In a large bowl, mix corn, mayonnaise, and chopped scallions.<\/p>\n\n\n\n

Step 2<\/strong>: Add salt, sugar, pepper, and dried parsley, if using.<\/p>\n\n\n\n

\"Corn,<\/figure>\n\n\n\n

Step 3:<\/strong> Mix well and transfer the mixture to a liberally buttered cast iron skillet. You can also use a small casserole dish.<\/p>\n\n\n\n

\"Corn<\/figure>\n\n\n\n

Step 4:<\/strong> Top with shredded mozzarella, and then bake until the cheese is melted, golden, and bubbling.<\/p>\n\n\n\n

\"Corn<\/figure>\n\n\n\n

Final step:<\/strong> Let the baked corn cheese cool for 5 minutes before serving.<\/p>\n\n\n\n

\"Baked<\/figure>\n<\/div>\n\n\n\n
\n

How To Serve<\/h2>\n\n\n\n

Korean corn cheese is best served warm. We love it as-is - gooey, cheesy, and piping hot!<\/p>\n\n\n\n

It's a delicious side for all barbecue dishes, grilled meats, veggies, and spicy fried chicken. <\/p>\n\n\n\n

You can also serve it as a dip with chips, pumpkin-cranberry crackers<\/a>, air-fryer tortilla chips<\/a>, homemade pretzel bites<\/a>, or Olive Garden breadsticks<\/a>.<\/p>\n<\/div>\n\n\n\n

\"a<\/figure>\n\n\n\n

Recipe FAQs<\/h2>\n\n\n\n
Can I use canned corn for Korean corn cheese?<\/strong>

Yes! Drain the corn well before using. Fresh or thawed frozen corn work well too.<\/p> <\/div>

Can I use regular mayonnaise instead of Kewpie?<\/strong>

Absolutely. Regular mayonnaise is wonderful in this corn cheese recipe. Kewpie mayo has a richer, more savory flavor, but isn't essential.<\/p> <\/div>

Can I make Korean corn cheese ahead of time?<\/strong>

Yes, assemble the corn cheese, cover, and refrigerate for up to 1 day. Bake just before serving, adding a few extra minutes if needed.<\/p> <\/div> <\/div>\n\n\n\n

\n

More Korean Snack Recipes You'll Love<\/h2>\n\n\n
\"\"<\/span>Best Korean Sausage Bread<\/span><\/a>\"\"<\/span>Korean Braised Potatoes Recipe<\/span><\/a>\"\"<\/span>Korean Cream Cheese Garlic Bread<\/span><\/a>\"\"<\/span>Korean Pickled Radish - Quick and Easy!<\/span><\/a><\/div><\/div>\n\n\n\n

<\/p>\n\n\n

<\/div>
<\/g><\/svg><\/span> Tried this recipe?<\/span>Let us know<\/a> how it was!<\/span><\/span><\/div>\n
<\/div>\n\n
\n
\"Korean<\/div>\n<\/div>\n

Korean Corn Cheese Recipe<\/h2>\n
<\/div>\nNatasha Minocha<\/a><\/span>\n
<\/div>\n
Creamy, cheesy, sweet, and savory, this Korean corn cheese is the kind of side dish that disappears fast! Made with sweet corn, mayonnaise, mozzarella, and scallions, it comes together in just a few minutes.<\/span><\/div>\n
<\/div>\n