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Someone lifting a spoonful of Korean cheese corn
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Korean Corn Cheese

This popular gooey Korean corn cheese appetizer is the perfect treat yourself dish. This simple and delicious recipe for Korean corn cheese is made from everyday ingredients and can be done in under 20 minutes!
Course Appetizer & Sides
Cuisine Korean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 237kcal
Author takestwoeggs

Ingredients

Instructions

  • Prepare the oven. Preheat broil to 450˚F.
  • Prepare the corn. If using fresh ears of corn, first remove the husk and leaves on the corn and shave the corn kernels. For canned corn, drain liquid from can. Place in a large mixing bowl. Set aside.
  • Mix in the ingredients. Add the cayenne pepper, and kewpie mayonnaise, sugar, salt and pepper into the corn bowl and mix well.
  • Melt the butter and cook the corn mixture. Melt the butter on a cast iron skillet or medium skillet on medium heat. Add the corn mixture and mix well. Cook for about 5-7 minutes or until the corn has softened.
  • Add the green onions. Remove the cast iron from the heat and mix in the green onions.
  • Top with mozzarella cheese and broil. Top the corn with the shredded mozzarella cheese and broil at 450˚F for 2-3 minutes until the cheese has melted and is slightly brown. (If you don't have a cast iron you can use a baking dish to broil the corn)
  • Serve immediately. Enjoy!

Video

Notes

  • You can substitute fresh corn on the cob for canned corn or frozen corn. Although fresh corn will yield the best results, you can always use canned corn if fresh corn on the cob is not available. If using canned corn, simply drain the kernels and omit the sugar. If using frozen corn, thaw the corn and drain any excess water before cooking.
  • Taste the corn before adding the sugar. The sugar levels are based on your own preferences. If the corn is sweet enough on its own you can reduce or omit the sugar.
  • Watch the Korean corn cheese closely when it is broiling. This step usually happens pretty quickly. To avoid burning the cheese, watch the corn cheese closely and remove it when the cheese is melted and slightly browned.
  • Storage Instructions: You can store this Korean corn cheese in an airtight container in the refrigerator for up to 1 week. You can also freeze this dish in an airtight container for up to months. To re-heat simply cover the corn and place it in the microwave.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 463mg | Fiber: 2g | Sugar: 6g