Home ยป Korean Side Dishes (Banchan) ยป Corn Cheese

Corn Cheese

Learn how to make a very popular side dish and drinking snack, Korean Corn Cheese. This dish is coated with butter and loaded with cheese, resulting in a delightful, tasty, and comforting flavor. Try it today!

Korean Corn Cheese Recipe | MyKoreanKitchen.com

What is Korean Corn Cheese?

Korean corn cheese (콘치즈) is a delicious Korean side dish made with sweet corn, savory cheese, creamy mayonnaise, and sugar. It is cooked over melted butter, giving it a wonderful aroma.

When ready to eat, you scoop the cheesy corn with a spoon or fork and enjoy it as is, or you can use it as a dip or spread it over crackers. It’s quite versatile in that way. Additionally, it goes well as a drinking snack, particularly when paired with a cold beer.

Whether you decide to serve this corn cheese with other main meals or as a drinking snack, it will be a great accompaniment. I hope you give this a try soon; Your big and small kids will love it!

Other Korean Drinking Snack Recipes You Might Like

If you’re looking for more snacks to accompany your beer, I suggest trying out the recipes below. They’re sure to bring out the perfect flavor combination and elevate your enjoyment.

For more options, check out my game day recipes; 14 Korean Dishes That Are Perfect for Your Next Game Day.

Easy Korean Corn Cheese Recipe | MyKoreanKitchen.com

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 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

How to Make Corn Cheese

1. Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.

Korean corn cheese with creamy sauce

2. Preheat a skillet over medium-high heat. Add the butter and melt it, then reduce the heat to low. Add the seasoned sweet corn and bell pepper mixture from Step 1 and gently spread it around the skillet.

Melting butter for Korean corn cheese

3. Sprinkle the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted, about 4 to 5 minutes. Alternatively, you can cook it in the oven at 220°C (428°F) until the cheese is melted (approximately 5 minutes). Use the broiler/grill if you want to brown the cheese.

Cooking Korean Corn Cheese | MyKoreanKitchen.com

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Korean corn cheese is served in a skillet and is scooped with a spoon.

Corn Cheese

How to Make Korean Corn Cheese
4.63 from 8 votes
Print Pin Rate Save
Course: Appetizer
Cuisine: Korean
Keyword: cheese corn, corn cheese, korean corn cheese
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Calories: 227kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 1 1/2 cups sweet corn kernels , (from a 420 g / 0.9 pounds tin), water drained
  • 40 g 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

SEASONING

  • 2 1/2 Tbsp mayonnaise
  • 1/2 Tbsp sugar
  • A few sprinkles fine sea salt
  • A few sprinkles ground black pepper

Instructions

  • 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, then 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 the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted, about 4 to 5 minutes. Alternatively, you can cook it in the oven at 220°C (428°F) until the cheese is melted (approximately 5 minutes). Use the broiler/grill if you want to brown the cheese.

Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 227kcal | Carbohydrates: 13g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 371mg | Potassium: 127mg | Fiber: 1g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 13.8mg | Calcium: 141mg | Iron: 0.5mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

Written by: Sue

Updated on:

Photo of author
Welcome to my Korean kitchen! Iโ€™m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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