These Corn Cheese Buns are my take on the beloved Korean side dish, Corn Cheese. You know the bubbling, creamy mix of sweetcorn and melted cheese that is often served hot and sizzling? Well, I’ve turned those same flavours into a soft, pillowy milk bread bun that’s equal parts savoury, sweet and cheesy. Fresh from the oven, they’re golden, gooey and deeply comforting, the perfect addition to your Asian bakery line-up.
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Why You’ll Love This Recipe
If you’re a fan of soft, fluffy buns with gooey, savoury fillings, these Corn Cheese Buns will quickly become a new favourite.
- Inspired by Korean corn cheese – all the creamy, cheesy flavour of the classic side dish, baked into a bun.
- Soft and pillowy milk bread – light, fluffy dough that perfectly balances the rich filling.
- Golden, gooey filling – sweet pops of corn and melted cheese in every bite.
- Perfect any time of day – ideal for brunch, picnics, or an afternoon snack.
- Freezer-friendly – bake ahead and reheat for an easy grab-and-go treat.
Ingredients Notes and Substitutions
Milk bread dough
The milk bread dough recipe I use comes from The Woks of Life and has been my trusted go-to for years. It’s wonderfully straightforward, skipping the tangzhong step while still producing a loaf that’s soft, chewy, and beautifully tender in every bite.
- Thickened cream – also known as heavy cream. Bring to room temperature.
- Milk – full fat or skim milk is suitable. Bring to room temperature.
- Eggs – a large egg, roughly 55g. Bring to room temperature.
- Castor sugar – also known as superfine sugar.
- All purpose flour – also known as plain flour.
- Active dry yeast – or instant yeast.
- Salt
Filling and topping
- Corn kernels – canned is the easiest option here; drain well before mixing. You can also use frozen or fresh corn if you prefer.
- Kewpie mayonnaise – adds that signature creamy, slightly tangy flavour. Regular mayo works too, but Kewpie gives a more authentic taste.
- Sugar – balances out the savoury elements and enhances the corn’s natural sweetness.
- Spring onions – finely sliced for colour, freshness, and a light oniony bite.
- Mozzarella cheese – use shredded mozzarella for that irresistible gooey melt.
- Egg – to make the bread shine
- Castor sugar – also known as superfine sugar.
- Hot water
How to Make Corn Cheese Buns (Step by Step)
Step 1: In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.
Step 2: Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).
Step 3: Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 equal pieces. Flatten each ball into a round disc. Using the base of a cup or glass, press into the centre to create a well for the filling.
Step 4: To make the filling, combine corn, spring onion, cheese, mayonnaise and sugar. Scoop a generous spoonful of filling into the centre of each bun and top with extra mozzarella cheese. Cover buns with a damp tea towel again and allow to proof for the final time, for 20-30 minutes.
Step 5: Preheat oven to 175ºC. Whisk egg lightly to make an egg wash. Brush around the edges of each bun.
Step 6: Bake in the oven for 20-22 minutes, or until bread is golden. Stir together sugar and hot water until it dissolved and then brush this gently on each bun to give it sweetness and shine.
Tips for Perfect Corn Cheese Buns
- Use room-temperature ingredients – this helps the dough mix evenly and rise properly.
- Drain the corn well – too much moisture will make the filling runny and difficult to seal.
- Bake until deeply golden – colour equals flavour; those extra few minutes make all the difference.
- Serve warm – the buns are best enjoyed fresh from the oven while the cheese is gooey and melty.
Storing and Freezing
These buns are best eaten fresh. Store any leftover buns in an airtight container at room temperature for 2 days, or refrigerate for up to 3 days. To reheat, warm in the microwave for 30 seconds or so.
For longer storage, freeze baked buns for up to 1 month. Reheat straight from frozen at 160°C for 10–12 minutes or until warmed through.
Variations to Try
- Add a little heat – stir some finely chopped fresh chilli or a pinch of gochugaru (Korean chilli flakes) into the filling for a gentle kick.
- Sweetcorn and bacon – fry off some diced bacon until crispy, then mix it through the corn and mayo for a smoky, savoury twist.
- Sweetcorn and tuna – a nostalgic nod to classic Asian bakery buns; add a spoonful of tuna to the filling for extra protein and flavour.
- Mix up the cheese – try combining mozzarella with cheddar or parmesan for a richer, more complex flavour.
FAQs
Can I make the dough by hand?
Yes! It just takes a little extra time and effort. Knead the dough until it’s smooth, stretchy, and passes the “windowpane test.”
Can I use fresh corn kernels?
Absolutely. Fresh corn works beautifully — just remove the kernels from the cob and cook them briefly in boiling water or a hot pan before mixing into the filling.
Can I use regular mayonnaise instead of Kewpie?
You can. Regular mayonnaise will still give a creamy texture, but Kewpie has a richer, slightly tangy flavour that makes the buns taste more authentic.
Can I prepare the filling ahead of time?
Yes, the filling can be made up to a day in advance. Store it in an airtight container in the fridge until you’re ready to assemble the buns.
Can these be reheated?
Definitely. Microwaving them is fine, or pop them into a low oven or air fryer until warm and the cheese is gooey again — they’ll taste almost as good as freshly baked.
🎥 Video: Watch How To Make Corn Cheese Buns
More Asian Bakery Recipes to Try
If you loved these Corn Cheese Buns, you’ll definitely want to try a few more from my Asian bakery-inspired collection. Each one features that signature soft, fluffy milk bread dough with unique sweet or savoury fillings. Start with my Spring Onion Buns, Honey Cheese Bread, or Sausage Buns — all baked fresh, golden, and utterly irresistible.
📖 Recipe
Corn Cheese Buns
Ingredients
Milk bread
- 160 g cream room temperature
- 250 mL milk room temperature
- 1 large egg room temperature
- 75 g castor sugar
- 570 g all purpose flour
- 10 g active dry yeast
- 7 g salt
Filling and topping
- 400 g can corn kernels drained
- ⅓ c Kewpie mayonnaise
- 1 teaspoon sugar
- 3 spring onions finely sliced
- ½ c shredded mozzarella cheese plus extra for topping
- 1 egg
- 1 tablespoon castor sugar
- 1 tablespoon hot water
Instructions
- In a stand mixer with dough hook attachment, add cream, milk, egg, castor sugar, flour, yeast and salt. Turn on the mixer and knead for 15 minutes or so, stopping the mixer every so often, squashing the dough together. After this time, the dough should pull away from the sides. If it’s too sticky add a little extra flour one tablespoon at a time and continue kneading until it does pull away.
- Cover the dough with a damp towel, place in a warm spot and allow to rise until it’s doubled in size (1-2 hours).
- Once dough has doubled in size, knead it again on a low setting for 5 minutes to remove air bubbles. Flour your surface and turn out dough on top of it. Divide into 12 equal pieces. Flatten each ball into a round disc. Using the base of a cup or glass, press into the centre to create a well for the filling.
- To make the filling, combine corn, spring onion, cheese, mayonnaise and sugar. Scoop a generous spoonful of filling into the centre of each bun and top with extra mozzarella cheese. Cover buns with a damp tea towel again and allow to proof for the final time, for 20-30 minutes.
- Preheat oven to 175ºC. Whisk egg lightly to make an egg wash. Brush around the edges of each bun.
- Bake in the oven for 20-22 minutes, or until bread is golden. Stir together sugar and hot water until it dissolved and then brush this gently on each bun to give it sweetness and shine.
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