Are you craving a sweet and cheesy snack that's super easy to make? Look no further! This Korean corn cheese recipe combines the rich flavors of melted cheese with the sweetness of corn, creating a delightful treat that everyone will love. Perfect for a cozy night in or as a tasty side dish for your next gathering, this dish is sure to impress.
In this post, I'll show you how to prepare Korean corn cheese that tastes just as good as what you'd find in your favorite restaurants! With simple ingredients and easy steps, you'll be able to recreate that amazing flavor at home.
This cheesy corn dish pairs perfectly with a variety of Korean main and side dishes, such as Kalbi (grilled short ribs), Korean spinach salad, Korean bean sprout salad, and Korean cucumber salad.
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Ingredients:
Here's the ingredient list to make delicious Korean cheese corn:
- Fresh Corn: Sweet and crunchy, fresh corn is the star of this dish, bringing a natural sweetness and vibrant color.
- Low-Moisture Mozzarella Cheese: This cheese melts beautifully, creating that gooey, cheesy texture we all love. It's perfect for achieving that rich, creamy flavor.
- Onion: Finely chopped onion adds a subtle savory depth to the dish, enhancing the overall flavor profile.
- Salt: Just a pinch of salt brings out the sweetness of the corn and balances the flavors.
- Mayonnaise: Adds creaminess and richness, helping to bind the ingredients together and giving the dish a luscious texture.
- Butter: Used for sautéing the corn, butter adds a rich flavor and helps to create a beautifully caramelized finish.
- Black Pepper.
Optional Ingredients: You can add a bit of sugar if you prefer extra sweetness, but I didn't use it since my fresh corn was already sweet. Finally, sprinkle some chopped green onion on top for a pop of color and a fresh flavor boost!
How to Make Korean Corn Cheese:
Here are some easy steps to make Korean corn cheese!
Mix the Ingredients:
In a bowl, combine the fresh corn, salt, black pepper, mayonnaise, and chopped onion. Stir everything together until well mixed.
Sauté the Corn:
Melt butter in a medium skillet over medium heat. Add the corn mixture and sauté for about 3 minutes, or until the corn is cooked and slightly golden.
Add the Cheese and Bake.
Sprinkle the shredded mozzarella cheese on top of the corn mixture. Transfer the skillet to the oven and broil for about 2-3 minutes, just until the cheese is bubbly and golden.
Tips for Making Korean Corn Cheese:
- Use Fresh Corn: If possible, use fresh corn for the best flavor and texture. Canned or Frozen corn can work in a pinch, but fresh is always tastier!
- Adjust the Seasoning: Taste the corn mixture before adding cheese. You can adjust the salt or add a little sugar if you like it sweeter.
- Broil Carefully: Keep an eye on the cheese while it's broiling. It can go from bubbly to burnt quickly, so check it frequently.
- Add Extras: Feel free to add ingredients like cooked bacon, jalapeños, or diced bell peppers for extra flavor and texture.
- Serve Warm: Korean corn cheese is best enjoyed fresh and warm. Serve it right after broiling for the gooey, cheesy experience!
- Garnish for Flavor: Don't forget to sprinkle some chopped green onions or sesame seeds on top for a fresh touch!
How to Store Korean Corn Cheese:
- Cool It Down: Allow the Korean corn cheese to cool completely at room temperature before storing.
- Use an Airtight Container: Transfer the corn cheese to an airtight container. This will help keep it fresh and prevent it from drying out.
- Refrigerate: Store the container in the refrigerator. It should last for about 3-4 days.
- Avoid Freezing: It's best not to freeze Korean corn cheese, as the texture of the corn and cheese may change when thawed. Enjoy it fresh whenever possible!
How to Reheat Leftover Korean Corn Cheese:
When you're ready to enjoy leftovers, reheat in the microwave or oven. If using the oven, cover it with foil to prevent it from drying out, and heat until warmed through.
📖 Recipe
Korean Corn Cheese
Ingredients
- 15 oz fresh corn kernels (or use drained canned whole kernel corn)
- 2 oz diced yellow onion
- ½ cup mayo
- a pinch of black pepper (to taste)
- ½ teaspoon coarse kosher salt (or about ¼ teaspoon of table salt)
- 1 tablespoon unsalted butter
- ½ tablespoon chopped green onion (or as needed) for sprinkling
- 5-6 oz freshly shredded low-moisture mozzarella cheese
Method
- In a bowl, combine the fresh corn, salt, mayonnaise, black pepper, and chopped yellow onion. Stir everything together until well mixed.
- Melt butter in a medium skillet over medium-high heat. Add the corn mixture and sauté for about 3 minutes, or until the corn is cooked and slightly golden. Taste the mixture and add about ½ teaspoon of sugar if you'd like it sweeter.
- Sprinkle the cheese over the corn mixture. Then, transfer the skillet to the oven on the top rack and broil for 2-3 minutes, or until the cheese is bubbly and golden. Garnish with green onions and serve immediately.
Rika says
This Korean corn cheese is super easy to make and tastes just as good as what you'd get at a restaurant. It's one of my favorite Korean side dishes!