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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Love corn? Don’t miss my delicious corn chowder recipe!
Corn Cheese
Special Equipment
- cast iron pan or stainless steel pan (oven-proof)
Ingredients
- 16 oz sweet corn frozen, canned, or fresh, preferably organic
- 1 Tbsp mayonnaise
- ½ tsp sugar (optional: if your corn is very sweet, omit)
- ⅛ tsp sea salt
- dash black pepper (freshly ground, optional)
- 1 Tbsp butter good quality
- ¾ c mozzarella cheese whole milk, grated
Instructions
Directions for Broiler
- 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. Check it often so it doesn’t burn, and remove when golden brown and bubbly.
- Serve as desired.
Directions for Air Fryer
- Follow the directions above except you’ll need one or two oven-proof dishes, and an air fryer (obviously.) Preheat air fryer to 375F (190C).
- 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.
- Remove and serve as desired.
Notes
- 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.
- NOTE: if you use super sweet corn, I would suggest omitting the sugar. It can become overly sweet with really sweet corn.
Nutrition
Doenjang jjigae is a fantastic Korean bean paste soup you should try!
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Well, I have no problem with corn and cheese together! I think the first time I had it was at a Mexican street vendor selling ears of corn with cotija cheese. I really look forward to trying this when I make my Korean ribs.
How much butter, please? — it’s not listed in the instructions. Thanks!
Good eye, Elise! I had it in the body of the post, but missed it in the recipe card! It’s fixed now, but it’s a tablespoonful of butter. Again, add more or less to your liking as well as with the mayo and mozzarella. It’s so good! Let me know what you think!
I made this last night to accompany the lamb chops that my son was cooking for dinner. Everyone loved it and my daughter-in-law took my copy of the recipe home with her.
The only thing that I noticed is that when I doubled the recipe digitally, the recipe dropped off the amount of butter from the ingredients needed.
Hi Denise, happy to hear you and your family loved it, too! I just checked the butter and it works fine for me, not sure, but probably a glitch. If you wouldn’t mind clicking on the 5 stars along with your review here, I’d be very appreciative! Thank you!