I love making this Korean corn cheese because it’s easy, delicious and ready in 15 minutes. The combination of melted cheese, slightly crunchy corn, and hints of maple is irresistible. Plus, the red onion and scallion add just the right amount of bite. Whether you have a broiler or not, this dish is always a crowd-pleaser!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Unique flavor. Maple syrup makes this recipe different and adds a rich sweet flavor, perfectly balanced with the savory flavors of cheese.
- Quick and easy to make. It takes less than 15 minutes to make this one-pan dish from start to finish.
- Perfect appetizer for gatherings. This corn cheese recipe is packed with delicious flavors and will surely be a hit at your next gathering!
📋 Ingredients and notes
To make this Korean corn cheese recipe, you’ll need corn kernels, red onions, mayonnaise, maple syrup, salt, black pepper, unsalted butter, mozzarella cheese, and scallions.
Variations & Substitutions
- Sweet corn. Canned or frozen corn will work great. Fresh corn will require more prep since you’ll need to shuck the corn, cut the kernels off the cob, and blanch it for a few minutes if it’s too firm.
- Mayonnaise. Use Japanese mayo (like Kewpie mayo) for a richer flavor. You can also use Greek yogurt or sour cream.
- Maple syrup. Substitute with honey or brown sugar.
- Cheese. I prefer using a mix of cheeses for a more complex flavor. Use mozzarella for its melting quality and cheddar or Monterey Jack to add sharpness.
- Salt and pepper. Season to taste with salt and pepper. You can also add red pepper flakes for a spicy kick.
- Scallions. Or green onions, for garnish. You can also use fresh parsley or cilantro.
📖 How to make Korean corn cheese
Step 1:
If you have an oven with a broiler, place the rack on the top tier and preheat your oven to 350ºF / 180ºC. Keep the rack in the middle if your oven doesn’t have this feature.
Step 2:
In a medium bowl, mix together corn, mayonnaise, maple syrup, salt, black pepper and red onion.
Step 3:
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high heat. Add the corn mixture and sauté until just warmed, about 2 to 3 minutes.
Step 4:
Spread the mixture evenly into a single layer in the skillet, then top with cheese.
Step 5:
Broil until the cheese is golden brown in spots, approximately 3 to 4 minutes. Keep a close eye on it, as oven temperatures may vary. If using an oven without broiling features, bake for 15 to 20 minutes. Sprinkle with scallions and serve immediately.
👩🏽🍳 Tips for the best Korean corn cheese
Top Tip
Use an oven proof skillet and if using cast iron, make sure your skillet is properly seasoned to prevent the corn mixture from sticking. If you don’t have a cast-iron skillet, a heavy ovenproof pan will also work.
- Spreading the corn mixture evenly in the skillet ensures uniform cooking and prevents burning in spots.
- Use a mix of cheeses for a more complex flavor. Mozzarella for its melting quality and stretch, and cheddar or Monterey Jack for a bit of sharpness.
🍴 How to serve Korean corn cheese
Serve Korean corn cheese as an appetizer, side dish, dip, or snack. It’s super easy to make any day of the week. It’s traditionally served as an anju, or as a snack served with alcohol. I like to serve it as a dip with tortilla chips for a delicious appetizer.
I usually serve it with my gochujang tofu, gilgeori toast, and gochujang tacos for a complete meal. It also pairs deliciously well with rice cake, kimchi, japchae, Korean barbecue, and bibimbap.
🍴Storage and reheating suggestions
To store leftovers, place them in an airtight container and refrigerate them for 3-4 days. I don’t recommend freezing this corn cheese dish since the texture of the cheese and corn won’t be the same when thawed.
To reheat, you can transfer it to an oven-safe dish and reheat at 350°F for 10-15 minutes. You can also heat it in a microwave for 1-2 minutes, stirring halfway through.
🍴 More delicious Korean recipes
If you like this recipe, check out my other delicious Korean-inspired recipes:
Kimchi Grilled Cheese
Kimchi Mac and Cheese
Vegan Gochujang Cauliflower Tacos
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Korean Corn Cheese
Ingredients
- 15 oz corn, drained
- 3 tablespoons mayonnaise
- 1 teaspoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup red onion, finely chopped
- 1 tablespoon unsalted butter
- ¾ cups mozzarella cheese, shredded
- 1 scallion, thinly sliced
Instructions
- If you have an oven with a broiler, place the rack on the top tier and preheat your oven to 350ºF / 180ºC. Keep the rack in the middle if your oven doesn’t have this feature.
- In a medium bowl, mix together corn, mayonnaise, maple syrup, salt, black pepper and red onion.
- In an 8-inch cast-iron or ovenproof skillet, melt the butter over high heat. Add the corn mixture and sauté until just warmed, about 2 to 3 minutes.
- Spread the mixture evenly into a single layer in the skillet, then top with cheese.
- Broil until the cheese is golden brown in spots, approximately 3 to 4 minutes. Keep a close eye on it, as oven temperatures may vary. If using an oven without broiling features, bake for 15 to 20 minutes.
- Sprinkle with scallions and serve immediately.
Notes
- Use a well-drained can of corn kernels to avoid a watery dish. Sauté the corn mixture just until it’s warmed to prevent overcooking the corn.
- Finely chop the red onion for even cooking and better integration into the corn mixture.
- Use an ovenproof skillet for easy transition from stovetop to broiler.
- If your oven doesn’t have a broiler, bake until the cheese is melted and bubbling, adjusting the time as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
