Savor this delectable Korean Corn Cheese dish that you can make within just 15 minutes! Simple, creamy, and cheesy, it’s perfect as a side dish, appetizer or even a snack.
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One of my favorite things about Korean restaurants is (what feels like) an endless amount of complementary side dishes that you get to enjoy with your meal. One of these include the sinfully delicious corn cheese.
It’s actually a common side dish in Korean bbq restaurants. In fact, more often than not, you’ll find it served in the insert surrounding the bbq grill!
Easy Korean Corn Cheese
This is a simple dish consisting of corn cooked with butter, mayonnaise and a dash of sugar. Then top it all off with as much cheese as you desire.
You’ll get to indulge in the perfect combination of sweet and savory with every bite.
And this is so quick and easy to make at home, requiring only a handful of ingredients, you’ll be able to get it ready within only 15 minutes!
Ingredients
- 1 can whole kernel corn 15.25 oz
- Butter
- Japanese mayo: You can also swap it with regular mayo. However, I generally prefer using Japanese mayo (such as Kewpie mayo)
- Sugar
- Garlic powder
- Salt and pepper
- Hot oil (optional)
- Shredded mozzarella cheese
- Dried parsley (for garnish)
(For full ingredient measurements, please proceed to the recipe card below.)
Instructions
- In a frying pan, melt butter over medium high heat. Once the butter melts, add the canned corn that has been drained.
- Let the corn cook until most of the liquid in the pan evaporates (about 3 minutes) while stirring occasionally.
- Turn heat down to medium and add Japanese mayo, sugar, garlic powder, salt, pepper and hot oil. Stir until well combined.
- Add shredded mozzarella on top. If you are using an oven safe frying pan, broil for 3-4 minutes or until the cheese turns golden brown (see notes for alternative).
- Garnish with dried parsley. Serve while hot and enjoy!
Notes for Korean Corn Cheese
- Cheese amount: Add as much or as little cheese based on your preference.
- Stovetop version: If you are not using an oven safe frying pan, turn the heat down to low and add cheese on top. Cover with a lid and leave for 2 minutes or until the cheese melts.
- Melt cheese: Alternatively, you can also use a blowtorch.
More Korean recipes
- Korean Fire Chicken with Cheese (Cheese Buldak)
- Meat-Free Kimchi Jjigae (Kimchi Stew)
- Crispy Kimchi Pancake (Kimchijeon)
- Cheesy Korean Fried Chicken
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Korean Corn Cheese
Ingredients
- 1 can whole kernel corn 15.25 oz
- 1 tbsp butter
- 1/4 cup Japanese mayo
- 1 tsp sugar
- 1 tsp garlic powder
- 1 pinch salt and pepper
- 1 tsp hot oil optional
- 3/4 cup shredded mozzarella cheese or more
- dried parsley for garnish
Instructions
- In a frying pan, melt butter over medium high heat. Once the butter melts, add the canned corn that has been drained.
- Let the corn cook until most of the liquid in the pan evaporates (about 3 minutes) while stirring occasionally.
- Turn heat down to medium and add Japanese mayo, sugar, garlic powder, salt, pepper and hot oil. Stir until well combined.
- Add shredded mozzarella on top. If you are using an oven safe frying pan, broil for 3-4 minutes or until the cheese turns golden brown (see notes for alternative).
- Garnish with dried parsley. Serve while hot and enjoy!
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