Easy Korean Corn Cheese (콘치즈)

Korean corn cheese (콘치즈) is a simple but seriously delicious Korean BBQ side dish made with sweet corn, butter, mayo, and melty mozzarella, cooked until hot and bubbly. That golden, stretchy cheese pulled over lightly sweet corn is what makes it completely irresistible at Korean restaurants and BBQ spots. I make it often because it’s so easy, and my kids are obsessed with it! Plus, you can make it on the stovetop or in the oven, depending on what’s easiest for you.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Side Dish

Cuisine: Korean

Keyword: korean corn cheese

Servings: servings

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.

Video

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