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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 it comes together!
Watch the Recipe Video For Korean Corn Cheese Below!
INGREDIENTS TIPS
CORN
You can use either canned or fresh 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 TIPS
REMOVE AS MUCH MOISTURE FROM THE 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 dish.
Korean Cheese Corn
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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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)