Why You’ll Love This Corn Cheese Recipe
Scooping Korean corn cheese straight from a hot pan is irresistible: the combination of sweet corn and melted cheese is both comforting and addictive. The creamy texture, gentle sweetness, and stretchy mozzarella make it a crowd-pleasing side that disappears quickly.
This banchan-style dish complements richer, spicier mains and is a favorite at home for Korean BBQ nights. It pairs well with grilled or spicy meats and is always a hit with kids. Serve it with chips, homemade crackers, or crusty bread to catch every cheesy bite.
Why This Tastes Like the Restaurant Version
The secret to restaurant-style corn cheese is balance: it should be creamy and slightly rich without being overly sweet or mayo-heavy. Cooking off excess moisture before adding the mayo and cheese concentrates the corn’s flavor and prevents a watery result.
You can make this on the stovetop for speed or use the oven for an easy baked version. A quick broil at the end of the oven method will create a golden, bubbly top like you get at restaurants.
Ingredients You’ll Need
- Butter: Adds richness and helps cook off excess moisture so the mixture stays creamy.
- Corn kernels: Frozen, fresh, or canned will work. Sweet corn gives the classic flavor; frozen is convenient.
- Sugar: A small amount enhances the corn’s natural sweetness.
- Kewpie mayo (or regular mayo): Adds creaminess; Kewpie gives a slightly richer, tangier note.
- Mozzarella cheese: The classic choice for melt and stretch. Other melty cheeses can be used but may change the texture.
- Chopped parsley: For a fresh garnish and color contrast.
How to Make Korean Corn Cheese at Home
Stovetop Method
Step 1: Melt butter in a skillet over medium heat. Add corn and cook, stirring, about 4 minutes until most moisture evaporates. This prevents a watery final dish.
Step 2: Stir in sugar and mayo until evenly combined.
Step 3: Flatten the mixture and top evenly with mozzarella. Lower the heat, cover, and cook 3–4 minutes until the cheese melts.
Step 4: Remove from heat, garnish with parsley, and serve immediately while hot and stretchy.
Oven Method
Step 1: Preheat oven to 400°F and grease an oven-safe skillet with butter.
Step 2: Defrost and drain frozen corn, drain canned corn, or use fresh corn removed from the cob.
Step 3: Mix corn with sugar and mayo in a bowl, transfer to the skillet, and spread evenly. Top with mozzarella.
Step 4: Bake 15 minutes until the cheese melts, then broil 1–2 minutes until golden and bubbly.
Expert Tips
- Prevent watery corn cheese by draining canned or thawed corn well and cooking off excess moisture before adding mayo and cheese.
- The best cheese pull happens right from the pan when the dish is hot. The cheese firms up as it cools.
- Frozen, canned, and fresh corn all work if moisture is managed. For oven baking, be sure to drain well so liquid doesn’t pool.
Storage & Make Ahead
- Make Ahead: Combine corn, butter, sugar, and mayo up to 24 hours before and refrigerate covered. When ready, spread in a skillet or baking dish, top with mozzarella, and cook.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days; the cheese will firm up when chilled.
- Reheating: Warm in the microwave, on the stovetop over low heat, or in the oven until heated through and the cheese melts. For best texture, add a little fresh mozzarella before reheating.
Recipe FAQs
Korean corn cheese is a popular side made with sweet corn, butter, mayonnaise, and mozzarella, cooked until hot and bubbly.
Yes. Regular mayonnaise works well; Kewpie adds a slightly richer, tangier flavor.
This simple recipe proves modest ingredients can produce a comforting, crowd-pleasing side. Whether you make it on the stovetop or bake it for a golden finish, it delivers the familiar Korean BBQ warmth at home.
Easy Korean Corn Cheese (콘치즈)
Ingredients
- 1 tbsp butter
- 1 lb frozen corn kernels, or fresh or canned (about 2½ – 3 cups)
- 1 tsp sugar
- 3 tbsp Kewpie mayo, or regular mayo
- 1 cup mozzarella cheese, shredded
- Chopped parsley, for garnish
Instructions
Stovetop Instructions
-
Melt butter in a skillet over medium heat. Add corn and stir, cooking about 4 minutes until most moisture is cooked off.
-
Add sugar and mayo, stirring until evenly combined.
-
Flatten the corn with the back of a spoon or spatula. Top with mozzarella, lower the heat, cover, and cook 3–4 minutes until melted.
-
Remove from heat, top with parsley, and serve immediately.
Oven Instructions
-
Preheat oven to 400°F and grease an oven-safe skillet with butter.
-
If using frozen corn: defrost under cold water and drain well. If using canned corn: drain well. If using fresh corn: remove from the cob and use as is.
-
In a bowl, mix corn, sugar, and mayo until combined. Transfer to the greased skillet and spread evenly. Top with mozzarella.
-
Bake 15 minutes until cheese melts, then broil 1–2 minutes until the top is golden brown. Top with parsley and serve.
Notes
- If the dish turns watery, ensure the corn is well drained or cook off more moisture before adding mayo.
- The best cheese pull is served hot and bubbly from the pan; the cheese firms as it cools.
- Frozen, canned, and fresh corn can all be used—manage moisture appropriately, especially when baking.
- Make Ahead: Mix corn, butter, sugar, and mayo up to 24 hours ahead and refrigerate. Top with mozzarella and cook when ready for best results.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave, stovetop over low heat, or in the oven until warmed through. Add a bit of fresh mozzarella before reheating for a better texture.
Nutrition
Calories: 260 kcal
Carbohydrates: 18 g
Protein: 9 g
Fat: 18 g
Nutrition information is automatically calculated and should be used as an approximation.