If you have a soft spot for comforting, cheesy dishes that are bursting with a perfect balance of sweet, spicy, and savory, then you are going to fall head over heels for this Korean Cheese Corn Recipe. This dish turns simple corn into a luxurious, gooey delight by blending creamy mayo, just the right amount of sriracha heat, a touch of sugar for sweetness, and a generous layer of melted mozzarella that bubbles and browns beautifully in the oven. Whether you are serving it as a snack, side, or appetizer, this Korean Cheese Corn Recipe never disappoints and always brings smiles to the table with its irresistible flavors and textures.
Ingredients You’ll Need
Ingredients You’ll Need
Preparing this Korean Cheese Corn Recipe is refreshingly straightforward because the ingredients are simple, yet each plays a vital role. From the crisp, naturally sweet corn to the luscious mozzarella and the spicy kick of sriracha, every component adds a special touch that builds layers of flavor and creamy texture.
- Ears of corn, shucked: Fresh corn provides natural sweetness and a slight crunch, making it the star of the dish.
- Kewpie mayonnaise: This Japanese mayo is creamier and slightly tangier than regular mayo, enriching the dish beautifully.
- Sriracha: Adds a gentle heat that wakes up your palate without overpowering the sweet corn.
- Sugar: Balances the heat and enhances the corn’s natural sugars for a harmonious blend.
- Kosher salt: Essential for seasoning and bringing all the flavors to life.
- Freshly ground black pepper: Gives a subtle warmth and slight bite to the dish.
- Whole milk mozzarella, shredded: Melts into a creamy, stringy topping that’s oh-so-melty and golden brown when baked.
- Green onions, thinly sliced: Brightens the dish with a fresh, mildly pungent crunch as a garnish.
How to Make Korean Cheese Corn Recipe
Step 1: Get the Oven Ready
Start by preheating your oven to 400°F. This temperature is just right for achieving that perfect bubbly, golden finish on the cheese. While the oven warms, lightly oil your favorite cast iron skillet or use nonstick spray to ensure the corn mixture doesn’t stick and the bottom gets a nice sear.
Step 2: Combine the Flavorful Ingredients
In a large bowl, toss together the shucked corn with Kewpie mayonnaise, sriracha, sugar, kosher salt, and freshly ground black pepper. This is where the magic begins—the mayonnaise adds creaminess, sriracha and pepper contribute spice, and sugar balances it all with subtle sweetness. Fold in 4 ounces of shredded mozzarella so it melds beautifully into the mixture.
Step 3: Spread and Top
Transfer the corn mixture evenly into your prepared skillet, spreading it out so every bite is full of flavor. Then generously sprinkle the remaining shredded mozzarella on top. This layer will create that signature golden, melty cheese crust that makes this recipe so irresistible.
Step 4: Bake to Perfection
Pop the skillet into the hot oven and bake for about 15 minutes, until the cheese is bubbly and the corn mixture is heated through. For a glorious golden brown finish, switch your oven to broil and let it brown for 2-3 minutes. Watch closely to avoid burning—this short broil makes all the difference for texture and flavor.
Step 5: Garnish and Serve
Once out of the oven, sprinkle the Korean Cheese Corn with thinly sliced green onions. Their fresh bite cuts through the richness and adds a pop of color, making the dish as visually appealing as it is delicious. Serve immediately and enjoy the melty, spicy-sweet goodness!
How to Serve Korean Cheese Corn Recipe
Garnishes
Green onions are classic here, but feel free to add a sprinkle of toasted sesame seeds or a light drizzle of extra sriracha for more heat and texture. A squeeze of fresh lime can also introduce a bright note that livens up the richness beautifully.
Side Dishes
This Korean Cheese Corn Recipe pairs wonderfully with grilled meats, barbecue, or as part of a Korean-inspired feast alongside dishes like bulgogi or kimchi. It also makes an amazing creamy contrast next to crisp salads or refreshing pickled vegetables.
Creative Ways to Present
For a fun twist, serve the corn in mini cast iron skillets or individual ramekins for a personal touch. You could also scoop it onto toasted bread or crispy crackers for a delightful appetizer. The gooey cheese and sweet corn make for an utterly crowd-pleasing bite any way you present it.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), store them in an airtight container in the refrigerator. The flavors will meld even further, but the texture of the corn and cheese will firm up, so it’s best eaten within 2 days.
Freezing
Freezing Korean Cheese Corn Recipe is not ideal due to the fresh corn texture and melted cheese, which can become gritty or watery once thawed. It’s best to enjoy this dish fresh for optimal taste and consistency.
Reheating
When reheating, use a low oven setting or toaster oven to warm the corn through gently and re-melt the cheese without drying it out. Avoid microwaving as it tends to alter the cheese texture and can make the dish soggy.
FAQs
Can I use canned or frozen corn instead of fresh?
While fresh corn is ideal for its natural sweetness and texture, you can use canned or thawed frozen corn in a pinch. Just drain canned corn well and pat frozen corn dry to avoid excess moisture affecting the dish’s creaminess.
Is Kewpie mayonnaise necessary?
Kewpie mayo adds a unique creaminess and slight tang, but if you can’t find it, regular mayonnaise can be substituted. You might want to add a small squeeze of lemon juice for brightness if you opt for regular mayo.
How spicy is this Korean Cheese Corn Recipe?
The amount of sriracha controls the heat level. This recipe balances spice and sweetness nicely, but you can adjust the amount of sriracha to suit your taste—less for mild, more for extra kick.
Can I use other types of cheese?
Whole milk mozzarella melts perfectly to create that ooey-gooey texture. You could experiment with a mix of mozzarella and mild cheddar or Monterey Jack for a slightly sharper flavor, but avoid hard cheeses that do not melt well.
Is this dish gluten-free?
Yes! This Korean Cheese Corn Recipe is naturally gluten-free as long as your mayonnaise and sriracha do not contain any hidden gluten ingredients. Always check labels if you are serving to someone with gluten sensitivity.
Final Thoughts
You really can’t go wrong with this Korean Cheese Corn Recipe—it’s a fun, delicious, and comforting way to enjoy corn that elevates it to something truly special. Whether it’s game day, a casual dinner, or a party snack, this dish brings vibrant flavors and a melty, cheesy experience that will have everyone asking for seconds. Go ahead, give it a try and watch it become a new favorite in your kitchen!
Print
Korean Cheese Corn Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Korean Cheese Corn is a creamy, savory, and slightly spicy baked corn dish featuring fresh ears of corn combined with Kewpie mayonnaise, Sriracha, and melted mozzarella cheese. This comforting and trendy Korean-inspired side dish is finished with a golden-brown cheese crust and garnished with fresh green onions, perfect for sharing.
Ingredients
Corn Mixture
- 6 ears of corn, shucked
- 3 tablespoons Kewpie mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces whole milk mozzarella, shredded
Topping
- Additional 2 ounces whole milk mozzarella, shredded
- 2 tablespoons green onions, thinly sliced
Other
- 1 teaspoon oil or nonstick spray for skillet
Instructions
- Preheat and prepare skillet: Preheat your oven to 400°F (200°C). Lightly oil a large cast iron skillet or spray with nonstick cooking spray to prevent sticking and help with even browning of the cheese corn.
- Mix corn and seasonings: In a large bowl, combine the shucked corn kernels with Kewpie mayonnaise, Sriracha, sugar, kosher salt, and freshly ground black pepper. Stir until everything is well incorporated.
- Add cheese: Fold in 4 ounces of shredded whole milk mozzarella into the corn mixture, ensuring it’s evenly distributed.
- Assemble in skillet: Spread the corn mixture evenly into the prepared skillet. Then sprinkle the remaining 2 ounces of shredded mozzarella on top to create a cheesy crust.
- Bake and broil: Bake the skillet in the oven for 15 minutes until the mixture is bubbly and hot. Then switch to broil and cook for an additional 2-3 minutes, watching carefully until the cheese on top turns golden brown and slightly crisp.
- Garnish and serve: Remove from oven and immediately sprinkle with thinly sliced green onions. Serve hot as a flavorful appetizer or side dish.
Notes
- For ease, you can use frozen corn kernels, but fresh corn gives the best flavor and texture.
- Adjust the amount of Sriracha depending on your preferred spice level.
- Using Kewpie mayonnaise provides a distinctive creamy tang, but regular mayonnaise can be substituted.
- Keep an eye on the broiler to prevent the cheese from burning.
- This dish is best enjoyed immediately for the gooey cheese experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Korean
