Corn Cheese (Korean-Style Recipe)

Corn cheese is a Korean-American side dish which is simple and addictive! It’s a crowd-pleaser and perfect side for so many dishes!

If you know me, you know how much I love Korean cuisine.

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Earlier this year, my cousin Gianfranco from Italy came to visit and we took him to Koreatown, here in Los Angeles, for Korean barbecue.

One of the new choices of banchan which we’d never had before was Korean corn cheese.

I immediately decided in my head that I didn’t like this concoction. I mean, who eats cheese and corn together. And if I didn’t have a good initial opinion of it, heaven knows what my cousin Gianfranco (who is a super picky Italian) was thinking?

Suffice it to say that we were both brave and tasted it, despite what we were thinking, and we were shocked at how much we loved this cheesy corn!

Love Korean cuisine? Make these super nutritious mung bean pancakes (easily made gluten free.)

It ended up being one of our favorite dishes that evening, and after having cheese corn at another Korean restaurant a few weeks later, I decided to make it at home. It’s incredibly easy to make!

Can I use Frozen Corn for Korean Corn Cheese?

Yes! In fact, I prefer frozen corn to canned corn. You can always use fresh corn, but the season isn’t very long. If you can find Trader Joe’s organic super sweet cut corn, you probably won’t want to add the sugar as I feel the end result tastes too sweet.

I used the NY Times as inspiration for the recipe, but in all honesty, most corn is so sweet I wondered why sugar is added? I reduced the sugar significantly from the original recipe, as it was cloyingly sweet. I suppose if your corn isn’t the best quality, a little sugar could help, but use your own judgment on whether to sweeten or not. I’m also not a huge mayo fan, so I reduced this ingredient as well. The measurements in this recipe are not critical.

Can I Make Corn Cheese in the Air Fryer?

Absolutely! Korean corn cheese is a perfect air fryer dish. It makes the cheese nice and golden brown.

Can I Make Corn Cheese in the Microwave?

No, I wouldn’t recommend this as you won’t get a browned, cheesy crust on top, which is the best part of this corn side dish. You’ll see how simple Korean cheese corn is to make, and you’ll surely make it in your own style as I have.

Corn Cheese (Korean-Style Recipe)

Adapted from The New York Times recipe serves 5

FULL PRINTABLE RECIPE BELOW

Ingredients

• corn
• mayonnaise
• salt
• pepper
• butter
• mozzarella cheese
• (sugar – optional)

Directions for Broiler

You can use kernels of sweet corn that are fresh, frozen or canned, but be sure the fresh corn is already cooked.

Add the mayonnaise, sugar (if using), salt and pepper into a large mixing bowl then add the corn kernels.

Mix to incorporate all of the ingredients well.

Melt the butter in an oven-proof skillet or cast iron pan over medium-high heat, then add the corn mixture.

Cook the corn for 5 or 6 minutes until heated through, stirring so it doesn’t brown. Remove from heat and spread the kernels evenly in the pan. Preheat the broiler at this time.

Sprinkle the grated mozzarella cheese evenly across the corn, leaving the edges empty (so the cheese doesn’t stick to the pan.

When the broiler is ready, place the pan under it and set a timer for 2 minutes. Depending on how hot your broiler is (low, high, maxi, convection) it may take from 2 to 5 minutes for the corn to become golden brown and bubbly. Check it often so it doesn’t burn.

Serve as desired.

Air Fryer Directions

Follow the directions above except you’ll need one or two oven-proof dishes, and an air fryer (obviously.)

Butter the dishes and place the corn mixture and cheese evenly between them if using more than one dish.

Place in the preheated air fryer for a few minutes until golden brown and bubbly.

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