Corn Cheese

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!

Korean Corn Cheese Recipe | MyKoreanKitchen.com

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!

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 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.

Korean corn cheese with creamy sauce

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.

Melting butter for Korean corn cheese

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.

Cooking Korean Corn Cheese | MyKoreanKitchen.com

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Korean Corn Cheese Recipe | MyKoreanKitchen.com

Corn Cheese

How to Make Korean Corn Cheese
4.63 from 8 votes
Print Pin Rate Save
Course: Appetizer
Cuisine: Korean
Keyword: cheese, corn
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 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

*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

Last Updated:

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Welcome to my Korean kitchen! I’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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