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Why You’ll Love This Corn Cheese Recipe
If you’ve ever scooped Korean corn cheese straight from a hot pan, you know how addictive that sweet and savory combo is. The melty cheese, lightly sweet corn, and the way it disappears faster than anything else on the table make it simple but so satisfying.
It’s one of those banchan-style dishes that instantly rounds out a meal. I love serving it when we’re hosting Korean BBQ at home because it balances out smoky, spicy mains with something creamy and comforting. It pairs especially well with dishes like my crispy gochujang chicken wings or Korean BBQ short ribs, and it’s always the first thing my kids reach for – they’re obsessed! You can scoop it up with homemade crackers, your favorite chips, or even slices of crusty bread to catch every last bit of cheese.
Why This Tastes Like the Restaurant Version
The key to restaurant-style Korean corn cheese is balance. It shouldn’t be overly sweet or heavy on the mayo – just creamy and slightly rich. Cooking off excess moisture first concentrates the flavor and prevents a watery mixture, which is where many homemade versions miss the mark.
You’ve got options when it comes to cooking. Traditionally, Korean corn cheese is made on the stovetop in a small skillet, which is what I usually do because I just think it’s quicker, but the oven method is very easy as well. Since standard ovens are a newer addition in many Korean homes, the stovetop is more common. If you use the oven, a quick broil at the end gives you that golden, bubbly top.
Ingredients You’ll Need
- Butter: Adds richness and helps cook off excess moisture from the corn so the mixture stays creamy instead of watery.
- Frozen corn kernels (or fresh or canned): The base of the dish. Sweet corn gives that classic Korean BBQ flavor. I usually use frozen corn, but you can use canned corn or fresh corn.
- Sugar: Just a small amount enhances the natural sweetness of the corn.
- Kewpie mayo (or regular mayo): Creates the creamy coating. Kewpie adds a slightly tangier, richer flavor.
- Mozzarella cheese: Mozzarella is the most common cheese used for corn cheese, but you can use any other melty cheese you like such as cheddar, swiss, fontina, provolone, or American – just know it might not have quite the same stretch.
- Chopped parsley: Fresh garnish for color and a subtle herbal finish.
How to Make Korean Corn Cheese at Home
Stovetop Method
Step 1: Melt butter in a skillet over medium heat. Add corn and cook, stirring, for about 4 minutes until most of the moisture has cooked off. This step is crucial so the final dish doesn’t turn watery.
Step 2: Stir in sugar and mayo until evenly combined.
Step 3: Flatten the mixture with the back of a spoon and top evenly with mozzarella. Lower the heat, cover, and cook for 3-4 minutes until the cheese melts.
Step 4: Remove from heat, garnish with parsley, and serve immediately while hot and stretchy.
Oven Method
Step 1: Preheat oven to 400°F and grease an oven-safe skillet with butter.
Step 2: If using frozen corn, defrost and drain well. If using canned corn, drain thoroughly. If using fresh corn, remove from the cob and use as is.
Step 3: Mix corn, sugar, and mayo in a bowl until combined. Transfer to a skillet and spread evenly. Top with mozzarella.
Step 4: Bake for 15 minutes until melted, then broil for 2 minutes until golden brown on top.
Expert Tips
- If your Korean corn cheese dip turns watery, it’s usually because the corn wasn’t drained well or the moisture wasn’t cooked off first. Taking a few extra minutes to reduce that liquid makes a big difference in flavor and texture.
- The cheese pull is best straight from the pan when everything is hot and bubbly. As it cools, the cheese firms up and loses that signature stretch.
- Canned corn is most commonly used, but I’ve tested this with canned, frozen, and fresh – and they all work if you manage the moisture properly. You don’t need to prep them differently for the stovetop since the liquid cooks off in the pan. If you’re using the oven method, be sure to drain canned or thawed frozen corn well so liquid doesn’t pool at the bottom while baking.
If you love warm, scoopable dips like this, you also have to try my Greek yogurt French onion dip or queso dip with ground beef.
Storage & Make Ahead
- Make Ahead: You can mix the corn, butter, sugar, and mayo up to 24 hours in advance and store it covered in the fridge. When ready to serve, spread it into a skillet or baking dish, top with mozzarella, and cook it fresh for the best texture and cheese pull.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The cheese will firm up once chilled.
- Reheating: Reheat in the microwave, on the stovetop over low heat, or in the oven until warmed through and the cheese is melted again. For the best texture, add a small sprinkle of fresh mozzarella before reheating.
Recipe FAQs
Korean corn cheese is a popular Korean BBQ side dish made with sweet corn, mayonnaise, butter, and mozzarella cheese, cooked until melted and bubbly.
Yes. Regular mayo works perfectly. Kewpie just adds a slightly richer flavor.
This Korean corn cheese recipe is one of those dishes that proves simple ingredients can create something deeply comforting. Whether you make it on the stovetop like many Korean households traditionally do or bake it for that golden, bubbly finish, it brings that familiar Korean BBQ warmth right into your own kitchen.
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Easy Korean Corn Cheese (콘치즈)
Ingredients
- 1 tbsp butter
- 1 lb frozen corn kernels, or fresh or canned (about 2½ – 3 cups)
- 1 tsp sugar
- 3 tbsp Kewpie mayo, or regular mayo
- 1 cup mozzarella cheese, shredded
- Chopped parsley, for garnish
Instructions
Stovetop Instructions
- Melt butter in a skillet over medium heat. Add corn and stir cooking for about 4 minutes, or until most of the moisture is cooked off.1 tbsp butter, 1 lb frozen corn kernels
- Add sugar and mayo, and stir until the mayo mixed in evenly with the corn.1 tsp sugar, 3 tbsp Kewpie mayo
- Flatten the corn evenly with the back of a spoon or a spatula. Top evenly with mozzarella cheese. Lower the heat and cover for 3-4 minutes until the cheese is melted.1 cup mozzarella cheese
- Remove from heat and top with parsley. Serve immediately.Chopped parsley
Oven Instructions
- Preheat the oven to 400 degrees F. Grease an oven-safe skillet with butter.1 tbsp butter
- If using frozen corn, place in a colander and run under cold water until defrosted. Drain well.If using canned corn, drain well. If using fresh corn, remove from the cob and use as is.
- In a large bowl, mix together corn, sugar, and mayo until combined.1 lb frozen corn kernels, 1 tsp sugar, 3 tbsp Kewpie mayo
- Transfer the mixture to the greased skillet and spread out into an even layer. Top evenly with mozzarella cheese.1 cup mozzarella cheese
- Bake for 15 minutes until the cheese is melted. Broil for an additional 2 minutes until the cheese gets golden brown.
- Top with parsley, and serve.
Notes
- If your Korean corn cheese dip turns watery, it’s usually because the corn wasn’t drained well or the moisture wasn’t cooked off first. Taking a few extra minutes to reduce that liquid makes a big difference in flavor and texture.
- The cheese pull is best straight from the pan when everything is hot and bubbly. As it cools, the cheese firms up and loses that signature stretch.
- Canned corn is most commonly used, but I’ve tested this with canned, frozen, and fresh – and they all work if you manage the moisture properly. You don’t need to prep them differently for the stovetop since the liquid cooks off in the pan. If you’re using the oven method, be sure to drain canned or thawed frozen corn well so liquid doesn’t pool at the bottom while baking.
- Make Ahead: You can mix the corn, butter, sugar, and mayo up to 24 hours in advance and store it covered in the fridge. When ready to serve, spread it into a skillet or baking dish, top with mozzarella, and cook it fresh for the best texture and cheese pull.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The cheese will firm up once chilled.
- Reheating: Reheat in the microwave, on the stovetop over low heat, or in the oven until warmed through and the cheese is melted again. For the best texture, add a small sprinkle of fresh mozzarella before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
