A popular Korean side dish or snack, corn cheese is decadent and moreish, perfect with a drink.
This Korean corn cheese side dish was my first video to go viral on both TikTok and Instagram - fuelled partly by people up in arms that I call it 'cheese corn' instead of the rightful 'corn cheese'. I'm using this post to correct that, as you can see.
But more to the point, you need to try this side dish, if you haven't already. This popular snack in South Korea is usually enjoyed with an alcoholic drink. It's simple to make and comes together in about 10 minutes.
There is something about corn mixed with mayonnaise and melted cheese that just screams winning combination in my eyes (not so much those of TikTok though). Use rich, yolk-heavy Kewpie mayonnaise for this one, the alternatives won't give you as decadent a finished dish.
I used tinned corn, although fresh corn would also be wonderful. It's not really necessary though, and adds in an extra step in the method. Create this in a skillet on the stove and then finish under the grill for that beautiful golden top.
Watch the video to see how I make this! Don't forget to tag me if you make this recipe, nothing makes me happier than seeing you make my recipes.
Korean Corn Cheese
Ingredients
- ½ tin 200g sweet corn kernels, drained and rinsed
- ¼ brown onion finely diced
- ¼ red capsicum finely diced
- ½ teaspoon cilli flakes
- 2 tablespoon Kewpie mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon butter
- ⅓ c shredded mozzarella cheese
- Sliced spring onions to serve
Instructions
- In a bowl combine corn, onion, capsicum, chilli flakes, Kewpie mayonnaise, salt and pepper. Stir to combine.
- Heat butter in a small cast iron skillet until bubbling. Add corn mixture and saute for 1-2 minutes. Sprinkle over cheese.
- Place under the grill for five minutes or until cheese is melted and golden.
- Serve with sliced spring onions on top. Enjoy as is (with a fork) or with bread.
Looking for more snack recipes? Try my tuna puffs or prawn cocktail.
