Korean corn cheese is sweet corn stirred with mayonnaise, butter and a pinch of sugar, then baked under a blanket of mozzarella until it bubbles and stretches. This version is sized for two in a 6-inch skillet, with one cup of corn and a short list of pantry ingredients, and it is ready in about 20 minutes. Baking it in a hot oven melts the cheese evenly while the corn turns creamy, and a quick broil at the end adds golden spots. It is the kind of small, warm dish that makes a simple dinner at home feel a little more fun.
Why you’ll like this corn cheese
- Made for two. One cup of corn fills a 6-inch skillet, just right for sharing with no big dish of leftovers.
- Fast. About 5 minutes of prep and 15 minutes of cooking.
- One pan. The aromatics soften, the corn is mixed and the cheese bakes all in the same small skillet, which also goes straight to the table.
- Pantry friendly. Canned or frozen corn, mayonnaise, butter, sugar and a bag of shredded mozzarella.
- Flexible. Serve it as a side for grilled meat, a snack with chips, or a cozy dip for two.
What Korean corn cheese is
Corn cheese is a favorite at Korean barbecue restaurants, where it often arrives sizzling in a small dish alongside the banchan, and it is a popular snack to share with drinks at Korean pubs. The idea is simple and comforting: sweet corn bound with mayonnaise and a little butter and sugar, covered with mozzarella and cooked until the cheese melts into long, stretchy strands.
Home cooks have embraced it in a big way, and recipe searches for it have climbed steadily over the past year. Most published versions make enough for four to eight people and use two to four cups of corn. For two, a smaller pan matters as much as smaller amounts, so this recipe is built around a 6-inch skillet.
What makes this small batch work
A small, deep pan. Spread thin in a large skillet, a single cup of corn dries out and the cheese browns before the corn is hot. In a 6-inch skillet the mixture sits about 3/4 inch deep, so the corn stays creamy while the cheese melts on top.
Dry corn. Canned corn carries liquid, and frozen corn releases water as it thaws. Draining or thawing it fully and patting it dry keeps the mayonnaise mixture rich instead of watery.
Cheese in two places. A quarter of the mozzarella goes into the corn, where it melts into a creamy binder, and the rest goes on top for the bubbly, stretchy layer that makes this dish so appealing.
Oven first, broiler last. A 400°F oven melts the cheese evenly in about 10 minutes, without the guesswork of a broiler alone. If you want golden, toasted spots, a minute or two under the broiler finishes the job.
Ingredients for Korean corn cheese
The exact amounts are in the recipe card below. These notes cover the choices that matter.
- Corn: drained canned corn and thawed frozen corn both work well, and fresh corn cut from the cob does too. Whichever you use, pat it dry.
- Mayonnaise: Kewpie, the Japanese mayonnaise made with egg yolks, gives a richer, slightly tangy flavor, and regular mayonnaise works the same way.
- Butter, onion and garlic: a little butter softens two tablespoons of minced onion and one garlic clove, which add savory depth to the sweet corn.
- Sugar: just 1/2 teaspoon brings out the sweetness of the corn. Leave it out if your corn is already very sweet.
- Mozzarella: shredded low-moisture mozzarella melts smoothly and stretches. Fresh mozzarella is too wet for this dish.
- Green onion: thin slices on top add color and a fresh bite against the rich cheese.
How to make Korean corn cheese
- Heat the oven to 400°F and pat the corn dry.
- Melt the butter in a 6-inch ovenproof skillet and cook the onion and garlic for about 3 minutes.
- Off the heat, stir in the corn, mayonnaise, sugar, salt and 1/4 cup of the mozzarella.
- Top with the remaining 1/2 cup mozzarella and bake for about 10 minutes.
- Broil for 1 to 2 minutes for golden spots, if you like.
- Sprinkle with green onion and serve hot.
Cues for creamy, bubbling corn cheese
Soft aromatics. Cook the onion and garlic over medium heat just until the onion turns translucent and smells sweet, about 3 minutes. Browned garlic tastes bitter against the sweet corn, so lower the heat if it starts to color.
When it is done. After about 10 minutes the cheese should be completely melted and bubbling around the edges of the pan. Under the broiler, golden spots appear fast, often within a minute, so stay by the oven and pull the skillet as soon as the top looks toasty.
Serving straight from the pan. Cast iron holds heat well, which keeps the cheese soft and stretchy while you eat. It also means the handle is very hot, so drape a towel or oven mitt over it before the skillet goes on the table.
Tips for the best corn cheese
- Shred your own cheese if you can. A block of low-moisture mozzarella melts a little more smoothly than bagged shreds, though both work.
- Spread it evenly. Level the corn mixture before adding the cheese so it heats through at the same rate everywhere.
- Leave a little edge. Scatter the top layer of cheese almost to the rim; the edges where cheese meets hot pan turn lightly crisp.
- Watch the broiler. Move the rack a few inches below the heat and check after a minute.
- Serve right away. Corn cheese is at its best in the first few minutes, while the cheese is still gooey.
Substitutions and variations
Corn: canned, frozen or fresh kernels all work in the same amount. Thaw frozen corn completely and pat every kind dry.
Mayonnaise: regular mayonnaise in place of Kewpie gives a milder flavor; nothing else changes.
A little heat: a pinch of red pepper flakes or Korean chili flakes on top adds warmth without changing the method.
No 6-inch skillet: soften the onion and garlic in any small pan, then spread the corn mixture in a small baking dish and bake as written.
What to serve with it
Corn cheese is a natural partner for grilled or pan-seared meats, especially anything with a sweet and savory glaze, such as Korean-style beef or chicken. It also rounds out a simple dinner of rice with a quick cucumber salad or sautéed greens. For a snack night, serve it as a warm dip with tortilla chips, crackers or toasted bread, and let both of you dig in straight from the skillet.
Storage and reheating
A two-person skillet usually disappears in one sitting, but leftovers keep. Let them cool briefly, then refrigerate them in an airtight container within two hours of cooking and eat them within 3 to 4 days. Freezing is not a good idea, because the corn and cheese turn grainy and watery when thawed.
To reheat, warm the leftovers in a 400°F oven or in the microwave until hot all the way through, to 165°F. The oven brings back some of the bubbling top, while the microwave is quicker and keeps the corn soft.
Melt a little butter, stir in the corn and let the oven do the rest. In about 20 minutes you will have a bubbling skillet of Korean corn cheese ready to share.
Frequently asked questions
Can I use frozen corn for Korean corn cheese?
Yes. Thaw it completely and pat it dry before mixing, so the mayonnaise mixture stays creamy instead of watery. Canned and fresh corn work too.
Can I make corn cheese in the microwave?
You can melt the cheese in the microwave, but it will not brown or bubble the way it does in the oven. The microwave works best for reheating leftovers.
Can I use regular mayonnaise instead of Kewpie?
Yes. Regular mayonnaise works the same way and gives a slightly milder, less tangy flavor.
What do you serve corn cheese with?
It is classic with Korean barbecue and grilled meats, and it also works as a side for rice bowls or as a warm dip with chips or toasted bread.
Print
Korean Corn Cheese for Two
- Total Time: 20 minutes
- Yield: 1 small skillet
Description
Sweet corn stirred with mayonnaise, butter and a pinch of sugar, baked under bubbling mozzarella in a 6-inch skillet. A Korean barbecue side or snack for two.
Ingredients
- 1 1/2 teaspoons unsalted butter
- 2 tablespoons minced yellow onion
- 1 garlic clove, minced
- 1 cup corn kernels (drained canned, or frozen and thawed)
- 2 tablespoons mayonnaise (Kewpie or regular)
- 1/2 teaspoon sugar
- 1 pinch salt
- 3/4 cup shredded low-moisture mozzarella cheese, divided (1/4 cup and 1/2 cup)
- 1 green onion, thinly sliced
Instructions
- Heat the oven to 400°F. Pat the corn dry with a paper towel.
- Melt the butter in a 6-inch ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, for about 3 minutes, until soft but not browned.
- Take the skillet off the heat. Stir in the corn, mayonnaise, sugar, salt and 1/4 cup of the mozzarella, then spread the mixture into an even layer.
- Scatter the remaining 1/2 cup mozzarella over the top. Bake for about 10 minutes, until the cheese is melted and bubbling at the edges.
- For golden spots, switch the oven to broil and broil for 1 to 2 minutes, watching closely so the cheese does not burn.
- Sprinkle with the green onion and serve hot, straight from the skillet. Keep a towel over the handle; it stays very hot.
Notes
Equipment: 6-inch ovenproof skillet (cast iron works well), spatula, oven mitt or kitchen towel
- Drain canned corn well and thaw frozen corn completely, then pat it dry, so the mixture stays creamy rather than watery.
- Kewpie mayonnaise gives a richer, slightly tangy flavor; regular mayonnaise works the same way.
- For a little heat, add a pinch of red pepper flakes or Korean chili flakes on top.
- A small baking dish works if you do not have a 6-inch skillet; cook the onion and garlic in any pan, then transfer the mixture.
- Refrigerate leftovers in an airtight container and eat them within 3 to 4 days. Freezing is not recommended; the texture changes when thawed.
- Reheat in a 400°F oven or the microwave until hot all the way through (165°F).
- Refrigerate leftovers within 2 hours of cooking (USDA FSIS).
- Reheat leftovers to 165°F (USDA FSIS).
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Korean
