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Let me just say — if you’ve never had Korean Corn Cheese, you’re in for a treat. It’s sweet, creamy, cheesy, a little savory, and just ridiculously satisfying. This dish hits that perfect spot between snack and side dish, and it comes together in one skillet with minimal fuss (aka weeknight magic).
I first tried this at a Korean BBQ spot, and I’ll admit, I wasn’t expecting to fall in love with corn and cheese. But y’all… one bite in and I was hooked. I went home, started tinkering, and now it’s one of my go-to crowd-pleasers — especially when I want something comforting but still a little fun and unexpected.
Why You’ll Love It
So cheesy and melty — basically a big, gooey hug in a skillet
Quick + simple — done in under 20 minutes
Kid-friendly, guest-approved — seriously, everyone devours this
Endlessly flexible — change the cheese, add spice, make it your own
Pairs with everything — Korean BBQ, grilled chicken, tortilla chips, a spoon… you name it
Ingredients You’ll Need
Corn: I use two cans of corn (15 oz each), drained well. If it’s fresh season, grilled corn off the cob is chef’s kiss.
Mozzarella cheese: Shred it yourself if you can — melts better and tastes richer.
Mayonnaise: Yep, mayo! It makes the whole dish creamy and luscious. Light mayo or Greek yogurt works too.
Butter: Adds flavor and richness — 3 tablespoons is plenty.
Sugar: Just a little (2 teaspoons) to bring out that natural corn sweetness.
Salt + pepper: To taste — don’t skip this part!
Green onions: Sliced thin for a pop of freshness at the end.
How to Make Korean Corn Cheese
1. Get Your Ingredients Ready
Drain the corn well — no one wants watery cheese.
Grate about 1 cup of mozzarella (don’t be shy, add more if you love cheese).
Slice 2 green onions and set them aside for later.
2. Start Cooking
In an oven-safe skillet (cast iron works great), melt 3 tbsp butter over medium heat. Stir in the corn, mayo, and sugar. Mix until everything’s coated and creamy. Season with a pinch of salt and pepper.
Let it cook for a few minutes until the mixture starts bubbling — that’s when the magic begins.
3. Add the Cheese
Sprinkle shredded mozzarella evenly across the top. Don’t stir it in — just let it sit right on top, ready to melt.
4. Broil to Perfection
Pop the skillet under your broiler for 2–3 minutes, just until the cheese is golden and bubbly. Keep a close eye — it can go from perfect to burnt in a blink!
5. Garnish and Serve
Take it out carefully (that handle will be hot!), let it cool for a minute, and top with the sliced green onions. Serve warm and melty — preferably with something to scoop it up (toasted bread, tortilla chips, or just a spoon is fine too).
How to Serve It
With Korean BBQ: It’s a staple next to bulgogi or galbi.
As a dip: Tortilla chips and toasted baguette slices work great.
On rice: Spoon it over hot rice for a cozy, cheesy bowl moment.
In tacos or wraps: Yup — it works there too. Trust me.
Storage + Leftover Tips
Fridge: Store leftovers in a sealed container for up to 3 days.
Reheat: Low and slow — in a skillet or microwave with a splash of milk to bring back the creaminess.
Freezing: Not ideal (mayo doesn’t freeze well), but if needed, freeze before broiling. Let it thaw in the fridge, then bake or broil to finish.
Try These Variations
Spicy Version: Add diced jalapeños or swirl in some sriracha.
Cheese Swap: Monterey Jack, cheddar, or a mix — go wild.
Bacon Lovers: Stir in some crispy crumbled bacon (do it).
Lighter Take: Sub Greek yogurt for mayo and use reduced-fat cheese.
Fresh Twist: Use parsley or cilantro instead of green onions.
Final Thoughts
Korean Corn Cheese might sound like a quirky combo at first, but one taste and you’ll totally get it. It’s creamy, cheesy, a little sweet, and totally addictive. Plus, it’s the kind of recipe that makes you look fancy without actually doing much (my favorite kind).
Give it a try and let me know what you paired it with — or if you ate the whole skillet like a dip with chips and called it dinner. No shame. I’ve been there.
Korean Corn Cheese
Ingredients
- 2 cans corn 15 oz each, drained
- 3 tbsp butter
- ¼ cup mayonnaise
- 2 tsp sugar
- salt and pepper to taste
- 1 cup mozzarella cheese shredded
- 2 green onions sliced thin
Instructions
- Drain the canned corn well and set aside. Shred the mozzarella and slice green onions.
- In an oven-safe skillet over medium heat, melt the butter. Stir in the corn, mayonnaise, and sugar until fully coated and creamy. Season with salt and pepper.
- Let the mixture cook for 3–5 minutes, stirring occasionally, until hot and bubbling.
- Sprinkle the shredded mozzarella evenly over the top of the corn mixture. Do not stir.
- Transfer the skillet to the oven and broil for 2–3 minutes until the cheese is golden and bubbly. Watch carefully to avoid burning.
- Carefully remove from oven, garnish with sliced green onions, and serve warm with chips, toast, or alongside your favorite BBQ dishes.