Learn how to make a popular side dish and drinking snack, Korean corn cheese. This dish is loaded with cheese and coated with butter, so it is very savory and smells warm and heavenly!
A few months ago, I received a recipe request for a Korean corn cheese dish. I had heard about it a few times, but I 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 (콘치즈) is a baked corn and cheese casserole seasoned with creamy mayonnaise and sugar. It is cooked over melted butter, so it smells wonderful.
At the end of cooking, you can scoop the cheesy corn with a spoon or fork and shove it into your mouth. You can also use it as a dip or spread over crackers. It’s quite versatile in that way.
I also think it would go well as a drinking snack. It would particularly pair well with some cold beer.
Though my husband thought it’s like eating Korean pizza toppings without a pizza base, because many 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!
Other Korean Recipes You Might Like
If you’re looking for more drinking snacks, I highly recommend the below recipes. They go so well with beer!
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
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.
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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 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
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. 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.
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.
