If you’re looking for a dish that perfectly balances creamy, spicy, and slightly sweet flavors with a crowd-pleasing ooey-gooey cheese topping, then the Korean Cheese Corn Recipe is your new best friend in the kitchen. This irresistibly rich and comforting side bursts with fresh corn’s natural sweetness, elevated by the tang of Kewpie mayonnaise and a kick of Sriracha, all pulled together by melty mozzarella cheese baked to golden perfection. It’s the ultimate fusion snack that has won hearts worldwide, and once you try it, you’ll see why it’s become a must-make treat for gatherings or a cozy night in.
Ingredients You’ll Need
The wonderful thing about the Korean Cheese Corn Recipe is how simple and accessible its ingredients are, yet each one plays a crucial role in building the dish’s layered flavors and textures. From the juicy corn kernels that provide sweet pops to the creamy mayo and spicy Sriracha that add complexity, every element is essential for that authentic taste.
- Fresh ears of corn: Fresh shucked corn is the backbone, offering natural sweetness and a satisfying crunch.
- Kewpie mayonnaise: This Japanese mayo is creamier and slightly sweeter than regular mayo, giving the dish its signature richness.
- Sriracha: Adds a gentle spicy heat that wakes up your palate without overpowering the other flavors.
- Sugar: A touch of sweetness balances the spicy and savory elements perfectly.
- Kosher salt: Enhances overall flavor without being too harsh.
- Freshly ground black pepper: Adds subtle warmth and a mild bite.
- Whole milk mozzarella, shredded: The melty, stretchy cheese topping that makes this recipe so addictive.
- Green onions, thinly sliced: Fresh green onions provide a bright, mild onion aroma that cuts through the richness.
How to Make Korean Cheese Corn Recipe
Step 1: Prepare Your Oven and Skillet
Start by heating your oven to 400 degrees Fahrenheit. This temperature ensures that your corn mixture will cook evenly and that the cheese on top will melt beautifully and turn golden. Lightly oiling a large cast iron skillet or using a nonstick spray will keep everything from sticking and make cleanup a breeze.
Step 2: Mix the Flavorful Corn Base
Grab a big bowl and combine your fresh corn kernels with Kewpie mayonnaise, Sriracha, sugar, kosher salt, and freshly ground black pepper. The key here is to balance these flavors so you achieve that perfect sweet, spicy, and creamy harmony. Then gently fold in most of your shredded mozzarella, reserving some for the topping, ensuring every bite has that divine cheesy goo.
Step 3: Assemble and Bake
Spread the luscious corn mixture evenly into your prepared skillet so it cooks uniformly. Sprinkle the remaining mozzarella generously on top—this layer is what will bubble and brown to a heavenly golden crust. Bake for about 15 minutes until you see the mixture bubbling and the cheese starts to look melted and inviting.
Step 4: Finish Under the Broiler
To get that irresistible golden-brown and slightly crispy cheese crust, pop your skillet under the broiler for 2 to 3 minutes. Keep a close eye during this step; you want a perfect balance between browned cheese and molten cheesy goodness without burning.
Step 5: Garnish and Enjoy
Remove your skillet from the oven, and immediately sprinkle a handful of thinly sliced green onions over the top. They add a fresh pop of color and a mild oniony bite that complements the richness of the dish. Serve it up hot and watch it disappear in moments!
How to Serve Korean Cheese Corn Recipe
Garnishes
Green onions provide brightness and crunch, but you can also sprinkle some toasted sesame seeds for nuttiness or even a drizzle of extra Sriracha if you like an extra kick. Fresh herbs like cilantro can bring a lovely fresh contrast to the creamy corn.
Side Dishes
This Korean Cheese Corn Recipe shines as both a snack and a side. It pairs wonderfully with Korean BBQ dishes, grilled meats, or even alongside kimchi for a classic flavor combo. For a lighter meal, serve it with a crisp salad or steamed rice to balance out the indulgence.
Creative Ways to Present
If you’re feeling a bit adventurous, try scooping the cheesy corn onto bite-sized toasts or tortilla chips for instant party appetizers. You can also portion it into ramekins or small baking dishes for personal servings that look as impressive as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Cheese Corn Recipe tastes great the next day. Store it in an airtight container in the fridge for up to 2 days. The cheese may firm up a bit, but reheating brings back that creamy texture wonderfully.
Freezing
Because of its creamy and cheesy texture, freezing isn’t ideal and can cause separation or graininess in the mayonnaise. It’s best to enjoy this dish fresh or within a couple of days of refrigeration.
Reheating
Reheat your leftover Korean Cheese Corn in an oven-safe dish at 350 degrees Fahrenheit until warmed through, about 10 to 15 minutes. To revive that crispy cheese topping, place it under the broiler for a minute or two, watching carefully to avoid burning.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! While fresh corn offers the best sweetness and texture, frozen corn works well too. Just thaw and drain excess moisture before mixing it with the other ingredients to avoid watery results.
What can I substitute for Kewpie mayonnaise?
If you don’t have Kewpie mayo, a good-quality Japanese or regular mayonnaise can work in a pinch. Keep in mind Kewpie has a unique umami and slight sweetness that’s ideal for this dish.
Is Korean Cheese Corn spicy?
This dish has a gentle heat from the Sriracha that’s easily adjustable. Feel free to reduce or increase the amount depending on your spice preference, or omit it entirely for a milder version.
Can I make this recipe vegan?
To make a vegan Korean Cheese Corn Recipe, substitute the mozzarella with your favorite plant-based cheese and use a vegan mayonnaise. The flavor and texture will be slightly different but still delicious!
What’s the best type of cheese to use?
Whole milk mozzarella is preferred due to its melting quality and mild flavor, but you can try a mozzarella blend or other cheeses like Monterey Jack for a new twist.
Final Thoughts
This Korean Cheese Corn Recipe is an absolute delight for anyone craving something creamy, cheesy, and packed with vibrant flavor. It’s effortless to make and fits perfectly into any meal or snack lineup. Give it a try, and I promise, it will become one of your most loved recipes for sharing with friends and family. Your taste buds will thank you!
Print
Korean Cheese Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
Description
Korean Cheese Corn is a rich and indulgent side dish featuring sweet corn tossed in a spicy, creamy sauce made with Kewpie mayonnaise and Sriracha, topped with melted mozzarella cheese, baked to bubbly perfection, and finished with a golden broil and fresh green onions for garnish.
Ingredients
Main Ingredients
- 4 ears of corn, shucked
- 1/2 cup Kewpie mayonnaise
- 1–2 teaspoons Sriracha (adjust to taste)
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces whole milk mozzarella, shredded (divided)
- 2 tablespoons green onions, thinly sliced
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Lightly oil a large cast iron skillet or coat it with nonstick spray to prevent sticking during baking.
- Mix the corn and sauce: In a large mixing bowl, combine the shucked corn kernels with Kewpie mayonnaise, Sriracha, sugar, kosher salt, and freshly ground black pepper. Stir well to evenly coat the corn. Then fold in 4 ounces of shredded mozzarella cheese.
- Prepare for baking: Spread the creamy corn mixture evenly into the prepared skillet. Sprinkle the remaining 2 ounces of mozzarella cheese evenly over the top for a cheesy crust.
- Bake the dish: Place the skillet into the oven and bake for about 15 minutes, or until the mixture is bubbling and heated through.
- Broil for topping: Switch the oven to broil and broil the corn for an additional 2-3 minutes until the cheese on top turns golden brown and crispy. Watch carefully to avoid burning.
- Garnish and serve: Remove from the oven and immediately garnish with thinly sliced green onions. Serve hot as a delicious, cheesy, and spicy side dish.
Notes
- If you prefer a milder spice level, reduce the amount of Sriracha or omit it altogether.
- Kewpie mayonnaise gives an authentic creamy richness, but regular mayonnaise can be used as a substitute.
- You can use frozen corn if fresh ears are unavailable, just make sure to thaw and drain excess moisture before mixing.
- Serving immediately after baking ensures the best texture and flavor.
- A cast iron skillet is recommended for even heat but an oven-safe baking dish can be used instead.
