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Creamy, cheesy Korean Corn Cheese is my favorite side dish when I go to Korean Barbecue – it’s salty, sweet, and so delicious! I love how easy it is to recreate this favorite at home. All you need is 7 ingredients and pop into the oven for 10 minutes to enjoy Korean Corn Cheese any day of the week!
Watch the Korean Corn Cheese Recipe Video Below!
Ingredients for Korean Corn Cheese
- corn, canned or fresh – I personally use canned for convenience.
- onion
- salt, to taste
- butter – make sure to use unsalted butter. You can always add more salt if the dish needs it.
- mayo – I love using Kewpie (Japanese mayo) – Kewpie mayo is used with only egg yolks, so it is richer and creamier than conventional mayo. You can use whatever mayo you prefer or have on hand.
- sugar
- mozzarella cheese, shredded – I use pre-shredded mozzarella cheese for convenience.
Recipe Instructions for Korean Corn Cheese
1. Prepare the Corn and Onion
If using fresh corn – remove kernels and add into a small bowl with diced onions. Mix the corn and onion together until combined.
Salt lightly and set aside for 30 minutes. Drain any excess water that has pooled at the bottom.
If using canned corn – rinse corn with water. Drain and add into a small bowl with diced onions. Mix together. Salt lightly and set aside for 30 minutes. Drain any excess water that has pooled at the bottom.
2. Sauté Corn and Onion
Melt butter in a pan over medium high heat and add corn and onions and sauté about 5-6 min. Remove from the heat.
Add mayo and sugar to corn/onions and mix to combine.
3. Broil the Korean Corn Cheese
Place the mixture into an oven safe dish and spread evenly in the dish. Top the corn and onion mixture with shredded mozzarella cheese.
Broil for 2-3 minutes or until cheese is golden and bubbly. Enjoy!
PRO TIPS
#1 Tip – Remove as Much Moisture From the Corn!
Whether you are using canned or fresh corn, you will need to remove as much moisture as possible from the corn before broiling. If you do not remove excess moisture, you will end up with a soggy, watery Korean Corn Cheese.
The way to combat excess moisture is by salting the corn for 30 minutes before cooking – this extra step is key!
- If using fresh corn, remove kernels and place in a small bowl with diced onions. Lightly salt for 30 minutes. Remove any water that has pooled on the bottom of the bowl before mixing with mayo and sugar.
- If using canned corn, drain the corn and rinse with water. Add drained corn into a small bowl with diced onions and lightly salt for 30 minutes. Remove any water that has pooled on the bottom of the bowl before mixing with mayo and sugar.
Storage, Reheating, and Make-Ahead Instructions
Korean Corn Cheese can be stored in an airtight container in the refrigerator for up to 3 days. I usually microwave it to quickly reheat before eating.
If you want to prepare his dish in advance, cook the corn and onions and mix with mayo, sugar, and top with mozzarella cheese. Cover with saran wrap and store in the refrigerator for up to 3 days. Pull out of the refrigerator and pop into the oven to broil for 2-3 minutes before serving.
What to Serve with Korean Corn Cheese
Are you planning on having a Korean Barbecue night at home? Aside from Korean Corn Cheese, I have all of the recipes you’ll need!
- For your meat, you need to make my Korean Marinated Short Ribs (LA Galbi) – this is everyone’s favorite! Don’t forget my super easy Beef Bulgogi and my personal favorite Spicy Pork Bulgogi!
- It’s not Korean Barbecue without the sides – some say that’s their favorite part! Make any and all of these for the ultimate spread:
- For vegetables, try making Korean Spinach Side Dish, Korean Bean Sprout Side Dish, Korean Broccoli Salad, and Korean Cucumber Salad
- I love the savory sides like Korean Braised Potatoes, Korean Stir Fried Fish Cakes, Korean Braised Tofu, and Korean Egg Roll
- You can’t forget about the rice at the end – make Kimchi Fried Rice or Spam Fried Rice!
If you tried this Korean Cheese Corn or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Corn Cheese (AUTHENTIC!)
Ingredients
Instructions
- Rinse corn, drain water, and add salt. Add chopped onion, mix and leave for 30 min. Drain excess water that has pooled to the bottom. If using canned corn – rinse corn with water. Drain and add into a small bowl with diced onions. Mix together. Salt lightly and set aside for 30 minutes. Drain any excess water that has pooled at the bottom.
- Melt butter in a pan over medium high heat and add corn and onions and sauté about 5-6 min. Remove from heat. Add mayo and sugar to corn/onions and mix to combine.
- In an oven safe dish, add the corn mixture and spread evenly in the dish. Top with shredded mozzarella cheese.
- Broil for 2-3 minutes or until cheese is golden and bubbly. Enjoy!
Notes
Storage, Reheating, and Make-Ahead Instructions
Korean Corn Cheese can be stored in an airtight container in the refrigerator for up to 3 days. I usually microwave it to quickly reheat before eating. If you want to prepare his dish in advance, cook the corn and onions and mix with mayo, sugar, and top with mozzarella cheese. Cover with saran wrap and store in the refrigerator for up to 3 days. Pull out of the refrigerator and pop into the oven to broil for 2-3 minutes before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make! I love that I can make this anytime I want now without having to go to KBBQ!
@michelle_quay
So easy to make! I love that I can make this anytime I want now without having to go to KBBQ!
Love corn cheese!
This is the must bring party dip! Every time I make it, people love it!
Been seeing these in kdrama and IG. Easy steps and easy ingredients and can’t go wrong with canned corn. Best combo! @the.jojo.h
Great recipe and really usefull tips!
Hosted and made kbbq at home one day and this corn was a hit. I broiled and served it on mini cast iron skillets (the ones you find during Christmas with cookie dough)