Korean Cheese Corn

This simple and delicious Korean Cheese Corn can be made in less than 30 minutes. Korean cheese corn is a creamy, savory side dish made with sweet corn, mayonnaise, Sriracha, and melted cheese. Baked until hot and bubbly, the dish combines sweet, salty, and cheesy flavors for a rich and comforting bite that’s popular in Korean BBQ restaurants. It’s very similar to Mexican Street Corn but with a Korean twist. My family absolutely loves it and I’m sure once you make this dish, your family will love it too!

• Budget friendly: Only need 5 ingredients.
• Versatile: Serve with chips or bread for dipping as a yummy appetizer, or keep it simple and serve as a side dish.
• Quick and easy: Can be made in less than 30 minutes.
• Taste: The perfect amount of sweet, salty, creamy and gooey.

• fresh or canned corn
• kewpie mayonnaise
• Sriracha sauce
• shredded mozzarella cheese
• green onions

• Mixing bowl
• Wooden spoon
• Small cast iron skillet, dutch oven, or baking dish

• Although seasonal fresh corn can be used, you can definitely use canned corn or frozen corn. If using fresh corn, add 1 1/2 teaspoon granulated sugar. If using canned corn, omit the sugar but be sure to drain excess liquid. If using frozen corn, thaw completely, omit sugar, and drain any excess water before continuing to make the recipe.
• When using fresh corn, a small amount of sugar is important to bring out the corns natural sweetness and add a nice balance to the creamy mayo and salty cheese.
• I like to use Kewpie mayonnaise but you can definitely use regular mayo. I just like the added creaminess that Kewpie mayo brings to the dish. Kewpie mayonnaise can be found in the Asian section of your local grocery store.
• If you’re looking to reduce calories, use low-moisture part-skim mozzarella cheese. It will not affect the taste. However, it’s best to shred the cheese yourself instead of using pre-shredded cheese that has preservatives and starch to prevent clumping.
• Make ahead – While this dish goes together quickly, it can be made up to 2 days ahead of time. Simply mix together and place all the ingredients into a baking dish. Tightly cover and refrigerate until ready to bake and serve.
• Freezing – This Korean Cheese Corn dish can be frozen for up to 2 months. Simply mix together and place all the ingredients into a baking dish. Tightly wrap in plastic wrap or foil and freeze. When ready to bake, add an additional 10 to 15 minutes to the baking time. Bake until the cheese is melted and the dish has heated through, then continue to broil for the usual 2 minutes as directed in the recipe.

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Korean Cheese Corn

Recipe by Janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Side DishesCuisine: KoreanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

This simple and delicious Korean Cheese Corn can be made in less than 30 minutes. Korean cheese corn is a creamy, savory side dish made with sweet corn, mayonnaise, Sriracha, and melted cheese. Baked until hot and bubbly, the dish combines sweet, salty, and cheesy flavors for a rich and comforting bite that’s popular in Korean BBQ restaurants. It’s very similar to Mexican Street Corn but with a Korean twist.

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Ingredients

US Metric

• 2 cans (15.25 oz each) 2 sweet corn, drained

• 1/2 cup 1/2 Kewpie mayonnaise

• 2 teaspoons 2 Sriracha, more or less to taste

• 8 ounces 8 mozzarella cheese, shredded and divided

• 2 2 green onions, thinly sliced

• salt and pepper to taste

Directions

• Preheat oven to 400 degrees F. Lightly grease a cast iron skillet, dutch oven or baking dish with nonstick spray.
• In a large bowl, combine corn, Kewpie mayonnaise, Sriracha, salt and pepper. Stir in 4 ounces mozzarella, about half.
• Spread corn mixture into the prepared baking dish; sprinkle with remaining mozzarella cheese.
• Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
• Serve immediately, garnish with green onion slices.

Notes

• Although seasonal fresh corn can be used, you can definitely use canned corn or frozen corn. If using fresh corn, add 1 1/2 teaspoon granulated sugar. If using canned corn, omit the sugar but be sure to drain excess liquid. If using frozen corn, thaw completely, omit sugar, and drain any excess water before continuing to make the recipe.
• I like to use Kewpie mayonnaise but you can definitely use regular mayo. I just like the added creaminess that Kewpie mayo brings to the dish. Kewpie mayonnaise can be found in the Asian section of your local grocery store.
• If you’re looking to reduce calories, use low-moisture part-skim mozzarella cheese. It will not affect the taste. However, it’s best to shred the cheese yourself instead of using pre-shredded cheese that has preservatives and starch to prevent clumping.
• Equipment: Small cast iron skillet, dutch oven, or baking dish

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