Learn how to make a popular side dish and drinking snack, Korean corn cheese!
A few months back, I got a recipe request for a Korean corn cheese recipe. I heard about it here and there a few times, but I just couldn’t recall having it myself.
In a puzzled face of ‘is this even Korean food?’ I immediately looked it up to find out what the hype was all about.
What is Korean Corn Cheese?
Korean corn cheese is essentially baked corn and cheese casserole. It’s seasoned with creamy mayonnaise and a little sugar. And, it’s cooked over melted butter, so it smells wonderful too!
At the end of the cooking, you just scoop out the cheesy corn with a spoon or fork then shove it into your mouth. Or you can use it as a dip or spread over crackers too. It’s quite versatile in that manner.
So finally, I decided to give it a go and I had great fun making it!
And here’s my verdict on Korean corn cheese.
I think it’s a perfect drinking snack! It would particularly go well with some chilled beers. Lol.
It’s loaded with cheese and coated with butter, so it’s very savory and smells warm and heavenly! It also has a sweet note at the same time, so it gives a more complex flavor.
Though my husband thought it’s like eating Korean pizza toppings without a pizza base, because most Korean pizza is covered with sweet corn! 🙂
Anyway, whether you decide to serve this corn cheese with other main meals or as a drinking snack, it will be a great companion dish. I hope you give this a go soon. Your big and small kids will love it!
Ingredients for Corn Cheese, 2 to 4 Servings
Main
- 1 1/2 cups sweet corn kernels (from a 420 g / 0.9 pounds tin), water drained
- (optional) 40 g / 1.4 ounces colored bell peppers (capsicums), diced
- 15 g / 0.5 ounces butter (I used salted butter)
- 1 cup shredded mozzarella cheese
- A few sprinkles parsley flakes
Seasoning
- 2 1/2 Tbsp mayonnaise (I used this mayo)
- 1/2 Tbsp sugar (I used raw sugar)
- A few sprinkles fine sea salt
- A few sprinkles ground black pepper
*1 Tbsp = 15 ml, 1 Cup = 250 ml
**Recipe adapted from Ibapcha Magazine
How to Make Corn Cheese
1. Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
2. Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet.
3. Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.
How to Make Korean Corn Cheese
- 1 1/2 cups sweet corn kernels , (from a 420 g / 0.9 pounds tin), water drained
- 40 g colored bell peppers (1.4 ounces), diced
- 15 g butter (0.5 ounces - I used salted butter)
- 1 cup shredded mozzarella cheese
- A few sprinkles parsley flakes
- 2 1/2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- A few sprinkles fine sea salt
- A few sprinkles ground black pepper
-
Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
-
Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet.
-
Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.
*1 Tbsp = 15 ml, 1 Cup = 250 ml
Its very easy to make and it’s so refreshing.
love from India
That’s great to hear, Malini! 🙂
Such an awesome dish and that too so easy to make. Just loved it!
I love this Sue! Corn is so good, and corn with cheese and mayo is excellent!
Thanks, Mimi! Hope you like it! 🙂
It’s so yummy and delicious, thanks for sharing such an easy and wonderful recipe!
Thank you! 😀
In the states you can purchase tins of “Mexicorn”. It has onion, green and red peppers in it. That would make it even quicker to fix.
What?! That’s awesome! We need those cans here. Yes, that would make the cooking even quicker! ????
Corn in pizza? Never heard of such a thing before. One Korean restaurant here in Hawaii, now out of business, cooked your meat on a grill plate that had little sections around the circumference for certain items to be heated up, like scrambled egg and one section was for corn and cheese. I thought it was odd the first time I saw corn in one of those sections, but it was ok. The sections were small, but the servers kept replenishing all of the banchan as long as you kept asking for it. I don’t know whether or not other Korean restaurants serve corn that way.
I heard that some Korean restaurants serve corn cheese over sizzling grill plate, so it sounds similar to what you’re saying. No corns in pizza? You should give it a try! Lol. It’s nice. ????