Korean Corn Cheese: Insanely Delicious 20-Minute Recipe

Korean Corn Cheese is one of those dishes that just screams comfort food! I remember the first time I had it – at a tiny Korean BBQ place in my neighborhood. The smell of the sweet corn mixed with the gooey, melty cheese was intoxicating. It’s seriously the ultimate cheesy sweet corn side dish. I’ve tweaked it over the years to get it just right. My secret? A touch of sugar to really bring out the sweetness of the corn, and trust me, don’t skimp on the mozzarella! It’s what gives this baked Korean corn with cheese that amazing pull. You know, the kind you dream about? If you’re looking for an easy Korean corn cheese recipe with mozzarella, you’ve come to the right place. Let’s get cooking.

Why You’ll Love This Korean Corn Cheese

• The sweet and savory flavor combination is seriously addictive! Trust me, you won’t be able to stop eating this melty Korean corn dip.
• It’s unbelievably quick and easy to make. From start to finish, you’re looking at maybe 20 minutes. Perfect for those busy weeknights!
• This Korean-style corn gratin is totally versatile – serve it as a side dish, a hot cheesy corn appetizer, or even as a fun dip at your next party.
• It’s a guaranteed crowd-pleaser, especially for sharing at K-BBQ nights! Everyone always raves about this Korean BBQ corn cheese side dish.
• Uses super simple, accessible ingredients that you can easily find in your local grocery store. No fancy stuff required!
• It’s so easy to customize! Add a little spice, swap out the cheese, or toss in some veggies to make it your own. You can adjust this cheesy sweet corn side dish to your heart’s content.

Ingredients for Korean Corn Cheese

• 2 (15 oz) cans corn kernels, drained well (Canned sweet corn is the base of our dish, and draining it well is KEY! Nobody wants a watery Korean cheesy corn, trust me.)
• 1/3 cup mayonnaise (This adds that signature creaminess and richness. For a truly authentic flavor, I always recommend using Japanese mayo—it makes a difference!)
• 2 teaspoons granulated sugar (This balances the savory flavors perfectly. You can adjust this to your sweetness preference, but I find 2 teaspoons is the magic number for the best Korean pub-style corn and cheese.)
• 3 tablespoons unsalted butter (This adds richness and helps the corn and cheese skillet dip bubble up beautifully! You can substitute with salted butter, just be sure to omit any additional salt.)
• 1 cup shredded mozzarella cheese, grated (This creates that gooey, cheesy topping we all crave! Low-moisture mozzarella melts best, giving you that perfect cheese pull in every bite of this baked Korean corn with cheese.)
• 1 green onion, thinly sliced (This adds a pop of freshness and a mild onion flavor. I prefer using the green parts for garnish to really make that sweet corn cheese casserole pop!)
• Kosher salt, to taste (This enhances all the flavors. Start with a pinch and adjust as needed. Remember, you can always add more, but you can’t take it away!)
• Freshly ground black pepper, to taste (This adds a subtle spice. Freshly ground is always best for the most vibrant flavor in your melty Korean corn dip.)

How to Make Korean Corn Cheese

1. Step 1: Prepare the Ingredients: First things first, drain those canned corn kernels *thoroughly*. I can’t stress this enough! Nobody wants a soggy Korean cheesy corn. Then, get your mozzarella cheese grated and your green onion thinly sliced. Get everything prepped – it makes the whole process so much smoother!
2. Step 2: Cook the Corn Mixture: Now, heat a skillet over medium heat. Add the drained corn kernels, unsalted butter, mayonnaise, and granulated sugar to the skillet. Stir everything continuously until the butter melts and combines beautifully with the other ingredients. Season with kosher salt and freshly ground black pepper, to taste. Keep cooking until the mixture is bubbling gently. The aroma at this point? Divine! You should start smelling that sweet and buttery goodness that makes this Korean-style corn gratin so irresistible.
3. Step 3: Add the Cheese and Broil: Sprinkle the shredded mozzarella cheese evenly over the corn mixture in the skillet. Make sure it’s a nice, even layer for maximum cheesiness! Then, carefully place the skillet under a low broiler. Broil until the cheese is melted, golden brown, and wonderfully bubbly. Keep a super close watch – broilers can be sneaky and you don’t want to burn that beautiful cheese! You’re looking for that perfect, stretchy, browned-in-spots texture that makes this baked Korean corn with cheese so crave-worthy.
4. Step 4: Garnish and Serve: Once the cheese is perfectly melted and bubbly, carefully remove the skillet from the oven (it’ll be HOT!). Let it cool slightly – just enough so you don’t burn your tongue! Garnish generously with the thinly sliced green onions. Serve your glorious Korean Corn Cheese warm, straight from the skillet. Those green onions add such a fresh pop of color and flavor, really taking this corn and cheese skillet dip to the next level. Enjoy!

Pro Tips for the Best Korean Corn Cheese

Want to take your Korean corn cheese from good to AMAZING? Trust me, these little tricks make a huge difference. First, don’t skimp on the mayo—that richness is key! Also, a little browning on the cheese is what you are looking for. Here are some extra tips to create the best restaurant-style Korean corn cheese:

What’s the secret to perfect Korean Corn Cheese?

It’s all about using high-quality, low-moisture mozzarella and resisting the urge to overcrowd the skillet. This ensures even cooking and gives you that maximum cheesy pull we all crave in this delicious corn and cheese skillet dip!

Can I make Korean Corn Cheese ahead of time?

Absolutely! You can totally prep the corn mixture ahead of time. Just store it in the fridge, and then add the cheese right before broiling. This way, you get that fresh, melty texture every time you serve this Korean pub-style corn and cheese.

How do I avoid common mistakes with Korean Corn Cheese?

Two biggies here: First, don’t over-broil! Keep a close eye on that cheese to prevent burning. Burnt cheese is a sad cheese. Second, and I can’t stress this enough, drain that corn *thoroughly*! Nobody wants a watery sweet corn cheese casserole!

Best Ways to Serve Korean Corn Cheese

Okay, so you’ve made this glorious Korean corn cheese…now what? Well, trust me, there are tons of ways to enjoy this cheesy, sweet goodness! Here are a few of my absolute faves:

• First and foremost, you HAVE to serve this as a side dish with Korean BBQ! The flavors just complement each other perfectly. Imagine piling some bulgogi onto a lettuce wrap and then adding a spoonful of this Korean BBQ corn cheese side dish – pure heaven!
• Another fantastic way to enjoy this cheesy sweet corn side dish is as a warm appetizer. Grab some crackers or tortilla chips for dipping, and watch it disappear! Seriously, it’s the perfect party snack, especially if you’re looking for something a little different.
• And for a fun twist, try adding this Korean-style corn gratin to your tacos or wraps! It adds such a creamy, cheesy element that you won’t believe how much it elevates your meal. Seriously, a little Korean cheesy corn makes everything better!

Nutrition Facts for Korean Corn Cheese

Alright, let’s talk numbers! Here’s a rough breakdown of what you’re looking at per serving of this amazing Korean corn cheese. Keep in mind, these are just estimates – it all depends on how generous you are with the cheese (and let’s be honest, we all love a little extra!):

• Serving Size: 1/6 of recipe
• Calories: 250
• Fat: 18g
• Protein: 7g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 8g
• Sodium: 300mg

These values are estimates and may vary based on specific ingredients and preparation methods. So go ahead and enjoy that cheesy sweet corn side dish – everything in moderation!

How to Store and Reheat Korean Corn Cheese

Okay, so you’ve managed to resist devouring all of your Korean corn cheese in one sitting (impressive!). Now, let’s talk about how to keep those leftovers tasting just as amazing the next day. Here’s the lowdown on storing and reheating this delectable cheesy sweet corn side dish:

• Storage: The best way to keep your leftover Korean cheesy corn fresh is to store it in an airtight container in the refrigerator. It’ll happily hang out there for up to 3 days. Trust me, an airtight container is key – you don’t want it drying out!
• Reheating: When you’re ready for round two, you’ve got a couple of options. You can reheat your Korean-style corn gratin in a skillet over low heat. I like to add a splash of milk or cream while reheating – it really helps to maintain that creamy, dreamy texture. Alternatively, you can nuke it in the microwave. Again, a little splash of milk or cream will prevent it from drying out. Just heat in short bursts, stirring in between, until it’s warmed through.
• Freezing: Okay, here’s the honest truth: freezing this corn and cheese skillet dip isn’t ideal. The texture can change quite a bit upon thawing, and it might not be quite as delightful. But, if you absolutely must freeze it, make sure it’s in a freezer-safe container. Just be prepared for a slightly different texture when you reheat it. Honestly, it’s so quick and easy to make fresh, I usually recommend just whipping up another batch!

Frequently Asked Questions About Korean Corn Cheese

Got questions about making the best Korean corn cheese? I’ve got answers! Here are some of the most common questions I get asked, along with my tried-and-true tips for making this cheesy sweet corn side dish perfect every time.

Is Korean Corn Cheese spicy?

Nope, traditionally, Korean corn cheese isn’t spicy at all! It’s usually a delightful mix of sweet and savory flavors. That’s what makes it such a crowd-pleaser! But hey, if you’re craving a little kick, who am I to stop you? Can you add spice? Absolutely! A pinch of cayenne pepper or a dash of your favorite hot sauce stirred into the corn mixture will do the trick. What kind of cheese works best with spicy flavors? I’d recommend using a pepper jack or even adding some finely chopped jalapeños for extra heat and flavor in your melty Korean corn dip!

Can I use frozen corn for Korean Corn Cheese?

Yes, you definitely can use frozen corn if that’s what you have on hand! Just make sure you thaw it completely and drain it really, really well before adding it to the skillet. How does frozen corn affect the texture? Honestly, fresh or canned corn gives a slightly better texture, but frozen works in a pinch. It might be a tad bit more watery if you don’t drain it properly. Do I need to adjust the cooking time? You might need to cook the corn and cheese skillet dip for a minute or two longer to evaporate any excess moisture from the frozen corn. Just keep an eye on it!

What kind of mayonnaise should I use for Korean Corn Cheese?

Okay, so here’s the deal: Japanese mayonnaise (like Kewpie) is definitely preferred for its richer, more tangy flavor. It really elevates the taste of this Korean-style corn gratin. Can I use regular mayonnaise? Of course! Regular mayo will still work just fine. What are the differences in taste? Japanese mayo has a slightly sweeter and more umami flavor compared to regular mayo. But hey, use what you’ve got! This cheesy corn will still be delicious, no matter what kind of mayo you choose!

Variations of Korean Corn Cheese You Can Try

One of the best things about Korean corn cheese is how easy it is to customize! Want to switch things up? Here are a few fun variations to try, whether you’re looking for a dietary-friendly option or just want to experiment with new flavors. These simple tweaks will give you a totally new take on this classic cheesy sweet corn side dish!

• Vegan Korean Corn Cheese: Ditching dairy? No problem! Just swap out the regular mayonnaise for a vegan version, and use your favorite vegan cheese alternatives. There are some great vegan mozzarella shreds out there these days that melt beautifully in this Korean-style corn gratin.
• Spicy Korean Corn Cheese: Craving a kick? A pinch of cayenne pepper or a dash of your favorite hot sauce will instantly add a fiery twist to this melty Korean corn dip. You can even add some finely chopped jalapeños for a real punch!
• Grilled Korean Corn Cheese: Ready to take things outdoors? Cook this corn and cheese skillet dip in a cast iron skillet directly on the grill. The smoky flavor from the grill adds a whole new dimension that will blow your mind! Just be sure to keep a close eye on it to prevent burning.
• Korean Corn Cheese with Vegetables: Want to sneak in some extra veggies? Dice up some bell peppers, onions, or mushrooms and stir them into the corn mixture before baking. This not only adds nutrients but also gives this Korean cheesy corn a delightful boost of flavor and texture!

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