Korean Corn Cheese (AUTHENTIC!)

5 from 8 votes

Korean Corn Cheese (AUTHENTIC!)

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!

Prep Time30

Cook Time10

Course: Side Dish

Cuisine: Korean

Servings:

Author: Chris Joe

Ingredients

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

US Customary - Metric

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

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.

Nutrition