Korean Corn Cheese

5 from 2 votes
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Korean Cheese Corn is one of my favorite dishes when I go to Korean Barbecue! When I started making KBBQ at home, I had to recreate this dish as well. You’re going to love how easy and quickly Korean Cheese Corn comes together!

Korean corn cheese in an oven dish.

Watch the Recipe Video For Korean Corn Cheese Below!

Ingredient Tips for Korean Cheese Corn

  • CORN – You can use either canned or fresh corn when making Korean Cheese Corn! (I personally use canned because it’s easier!)
  • BUTTER – Good quality un-salted butter is a staple in my kitchen – my favorite brand is Kerrygold! I buy mine in bulk from Costco, as butter keeps in the freezer up to 5 months.

Recipe Tip for Korean Cheese Corn


  • This is my #1 tip – whether you are using canned or fresh corn, you’ll want to add salt (if using canned, this step is AFTER you drain the corn) and let the corn sit for 30 minutes. The salt will draw out an excess moisture from the corn. Make sure to drain well and pat the corn dry. If you skip this step, you will end up with a soggy, watery, cheesy Korean Cheese Corn.

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!

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5 from 2 votes

Korean Cheese Corn

Servings: 4
Prep: 30 minutes
Cook: 10 minutes
Korean corn cheese in an oven dish.
Korean Corn Cheese is a super popular Korean side dish that is loaded with lots of corn and melty, gooey mozzarella cheese! It's a decadent side that goes with anything!


  • 4 cups corn, canned or fresh
  • 1/4 cup onion, diced
  • salt , to taste
  • 2 tbsp butter
  • 1/2 cup mayo
  • 2 tbsp sugar
  • 2 cups mozzarella cheese, shredded


  • 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.
  • Melt butter in a pan over medium high heat and add corn and onions and sauté about 5-6 min. Remove from heat.
  • In an oven safe dish, add mayo and sugar to corn/onions and mix to combine. Top with shredded mozzarella cheese.
  • Broil for 2-3 minutes or until cheese is golden and bubbly. Enjoy!


Calories: 584kcalCarbohydrates: 41gProtein: 18gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 71mgSodium: 576mgPotassium: 400mgFiber: 4gSugar: 14gVitamin A: 977IUVitamin C: 9mgCalcium: 294mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Korean
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating

1 Comment

  1. 5 stars
    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)