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!
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.
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.
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.
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.
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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
Nutrition Info (per serving)
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.
