Korean corn cheese is one of those simple, nostalgic side dishes you’ll find at Korean BBQ spots – sweet corn tossed in a creamy, savoury sauce and topped with bubbling, stretchy melted cheese. It’s rich, slightly sweet, a little salty, and honestly one of the easiest ways to upgrade a humble tin of corn into something seriously addictive.
This version is quick, one-pan, and ready in under 10 minutes. Made with pantry staples like mayonnaise, butter and mozzarella, it’s the kind of low-effort, high-reward recipe you’ll keep coming back to. Perfect as a side dish, snack, or something to scoop up straight from the pan.
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Why You’ll Love This Recipe
This Korean corn cheese is the ultimate quick comfort food. Rich, cheesy, and made with simple ingredients you probably already have on hand.
- Quick and easy – Ready in under 10 minutes with minimal prep and one pan.
- Pantry-friendly ingredients – Made with simple staples like canned corn, mayonnaise, butter and cheese.
- Incredibly cheesy and satisfying – Golden, bubbly mozzarella with that signature stretchy pull.
- Perfect side or snack – Great alongside Korean BBQ, fried chicken, or eaten straight from the pan.
- Customisable to your taste – Add spice, garlic, bacon or extra cheese depending on your mood.
- Better than restaurant-style – Richer, cheesier, and way more generous than what you’re usually served.
Ingredients & Substitutions
- Sweet corn kernels – Drain and rinse well before using. Frozen corn also works, just thaw first.
- Kewpie mayonnaise – Substitute with whole egg mayonnaise if needed, but Kewpie is preferred!
- Sugar – Optional but recommended.
- Salt and black pepper
- Mozzarella cheese – Divided in the recipe for both mixing through and topping, giving that gooey, stretchy finish.
- Butter – Unsalted
- Brown or white onion
- Garlic – Freshly minced
- Chilli flakes (optional) – For a gentle kick of heat. Adjust to taste or omit.
- Spring onions – Also known as green onions or scallions. Sliced and added at the end for freshness and contrast.
How to Make Korean Corn Cheese
Step 1: In a bowl, combine the corn kernels, mayonnaise, sugar, salt, pepper and half of the mozzarella cheese. Stir until well combined.
Step 2: Heat butter in a frypan over medium heat. Once melted and bubbling, add the diced onion, garlic and chilli flakes (if using). Sauté for 1–2 minutes until softened and fragrant.
Step 3: Reduce the heat to low and add the corn mixture. Toss well to combine with the onion and garlic. The cheese will start to melt into the mixture.
Step 4: Spread the corn evenly across the pan, then top with the remaining mozzarella cheese. Place under the grill for a few minutes until melted and lightly charred, or use a blow torch.
Step 5: Finish with sliced spring onions and serve immediately.
Tips for Perfect Korean Corn Cheese
- Drain the corn well – Excess liquid will make the mixture watery and stop it from getting creamy.
- Use low heat once combined – This helps the cheese melt smoothly into the corn without splitting or becoming oily.
- Don’t skip sautéing the onion – It adds sweetness and depth that balances the richness of the mayo and cheese.
- Use mozzarella for stretch – It gives that signature gooey, pull-apart finish. Mix with tasty cheese if you want more flavour.
- Grill until lightly charred – Those golden, bubbly spots on top add texture and extra flavour. Keep a close eye so it doesn’t burn.
- Serve immediately – This dish is best hot and melty straight from the pan. It only takes 10 minutes from start to finish, so prep this last, right before serving.
Variations & Add-Ins
This Korean corn cheese is easy to customise, so you can switch things up depending on what you have on hand or the flavour you’re craving.
- Bacon corn cheese – Add crispy chopped bacon for a salty, smoky twist.
- Spicy gochujang corn cheese – Stir a spoonful of gochujang through the corn mixture for heat and depth.
- Garlic butter corn cheese – Increase the garlic and butter slightly for a richer, more savoury version.
- Cheese blend upgrade – Swap some of the mozzarella for tasty, cheddar or even a little parmesan for extra flavour.
FAQs
What is Korean corn cheese?
Korean corn cheese is a popular side dish served at Korean BBQ restaurants, made with sweet corn, mayonnaise, butter and melted cheese, usually cooked in a skillet until hot and bubbly.
Can I use frozen corn instead of canned?
Yes, frozen corn works well. Just thaw and drain any excess moisture before using.
What cheese is best for corn cheese?
Mozzarella is best for that signature stretchy, gooey texture. You can mix in tasty or cheddar for more flavour.
Can I make this ahead of time?
It’s best served fresh, but you can prepare the corn mixture ahead and store it in the fridge. Add the cheese topping and grill just before serving.
How do I reheat corn cheese?
Reheat in a pan over low heat or in the oven until warmed through and the cheese is melted again. Avoid the microwave if possible, as it can make the texture rubbery.
Is Korean corn cheese spicy?
No, it’s typically mild and slightly sweet. The chilli flakes are optional and can be adjusted or omitted.
What do you serve with Korean corn cheese?
It’s commonly served alongside Korean BBQ meats, fried chicken or as part of a shared spread of side dishes.
🎥 Video: Watch How To Make Korean Corn Cheese
More Korean Style Recipes to Try
If you loved this Korean corn cheese, here are a few more comfort food favourites to add to your list:
- Beef and Kimchi Mandu – Juicy Korean dumplings packed with savoury beef and tangy kimchi.
- Toowoomba Pasta – Creamy, spicy Korean-inspired pasta loaded with prawns and flavour.
- Corn Cheese Buns – Inspired by this dish! Soft, fluffy buns filled with sweet corn and gooey cheese.
📖 Recipe
Korean Corn Cheese
Ingredients
- 1 tin sweet corn kernels drained and rinsed
- ¼ cup Kewpie mayonnaise
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup shredded mozzarella cheese divided
- 20 g butter
- ¼ brown or white onion finely diced
- 1 clove garlic minced
- ½ teaspoon chilli flakes optional
- Sliced spring onions to serve
Instructions
- In a bowl, combine corn kernels, mayonnaise, sugar, salt, pepper and half of the mozzarella cheese. Stir until well combined.
- Heat butter in a frypan over medium heat. Once melted and bubbling, add diced onion, garlic and chilli flakes (if using). Sauté for 1–2 minutes until softened.
- Reduce heat to low and add the corn mixture. Toss well to combine with the onion and garlic.
- Spread the corn evenly over the pan and top with the remaining mozzarella cheese. Place under the grill for a few minutes until melted and lightly charred, or use a blow torch.
- Top with sliced spring onions and serve immediately.
Notes
Use low heat when adding the corn mixture – Helps the cheese melt smoothly without becoming oily.
Grill until just golden – Light charring adds flavour, but keep an eye on it to avoid burning.
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