🧀 Korean Corn Cheese
Cheesy… Corny… I’m in LOVE!
Corn cheese is what Koreans call cheesy corn, and it’s just as addictive as it sounds! Today, I’m sharing a quick and easy corn cheese recipe that’s hot, bubbly, and guaranteed to be a hit at your next dinner or party. Whether you’re enjoying Korean BBQ or looking for a cheesy snack, this dish delivers.
Corn cheese is especially popular at sushi bars and drinking spots in Korea. Yes, it’s known as anju, which means it’s made to pair with alcohol. But honestly, you don’t need a drink to enjoy this creamy, melty goodness—just bring your appetite and a spoon.
Let’s jump right in and make this super satisfying corn cheese together!
I made it in 8-inch cast-iron pan, and I think it is the best for this Recipe!
I also use this 8-inch cast iron pan to serve my bulgogi and galbi! It looks excellent 🙂 I love using a cast iron pan; they are easy to use, clean, and store than you think!
You won’t believe how easy and delicious corn cheese is! Shall we begin?!
Ingredients You’ll Need
To make this easy Korean corn cheese, here’s what you’ll need:
- 15 oz canned corn, drained
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- Pinch of black pepper
- 1/4 medium onion, finely chopped
- 1 red chili, finely chopped
- 1 tbsp unsalted butter
- 1/3 to 1/2 cup shredded mozzarella cheese
You can customize your corn cheese however you like.
Add Extra:
- Crabmeat
- Shrimp
- Bacon bits
- Bell peppers
- Peas
Kids love it as much as adults do!
❓ FAQ
Is Korean corn cheese spicy? It can be! The chili adds a light kick, but you can leave it out or swap for red bell pepper if you’re making it for kids.
Can I use frozen corn instead of canned? Yes, just thaw and drain well before using.
Do I have to use a cast iron pan? Not at all—any oven-safe skillet or baking dish works fine.
Chop onion and chili. I used red chili, but it is optional. You don’t have to use chili if you make it for your little ones. Red bell pepper can be substituted, and I just love the kick with the cheesy sweet corn!
Drain canned corn, and you can use fresh corn if you want to! I just went the easy way, lol. I love using yellow corn for this Recipe because the color looks perfect!
Also, add mayonnaise, sugar, salt, black pepper, onion, and chili in a mixing bowl. I like Kewpie mayonnaise the best, so that’s the only type of mayonnaise I have in my kitchen. I highly recommend you to try it when you can get one!
The sugar just enhances the sweet flavor of the corn.
Heat 8″ cast iron pan or small oven-proof skillet over medium-high heat and add butter. Let the butter melt completely and bubble. Smell so good already! hahahRecipepe starts with butter, always ending up delicious!!
Add the corn mixture and sauté for 2 to 3 minutes. Stirring occasionally. Your house must smell fantastic by now! I’m drooling over here. lol
Spread evenly on the pan and cover the corn with mozzarella cheese. So, we use mozzarella in Korea, but any other melting cheese will be delicious, so feel free to use whatever cheese/cheese mixture of your favorite!
Place in the top rack of the oven and high broil for 2 to 3 minutes. If you don’t have a broiler/oven, just cover the pan and let the cheese melt all the way.
📝 Tips for the Best Corn Cheese
- Use sweet yellow corn for the best flavor and color.
- A cast iron pan holds heat well and makes the edges extra crispy.
- Don’t skip the chili—a little heat balances the richness.
- For extra indulgence, mix a little more cheese right into the corn base.
Corn cheese is flexible, fast, and flavorful. It’s no wonder it’s a favorite in both restaurants and home kitchens.
🍽️ Serving Suggestions
Corn cheese pairs perfectly with:
- Korean BBQ meats like galbi or bulgogi
- As a side with fried chicken or katsu
- On its own as a party dip with chips or toast
- Tucked into a grilled cheese or quesadilla for a fun twist
Whether it’s the star or the side, corn cheese adds comfort and cheesy fun to any meal.
📌 There You Have It!
And that’s how you make sizzling, melty, crave-worthy Korean corn cheese at home. It takes just a few ingredients and less than 15 minutes to prepare, but the payoff is BIG.
Try it once, and you’ll want to make corn cheese again and again. Let me know how you like to customize yours, and don’t forget to share with a fellow cheese lover!
Happy cheesy cooking!
📺 Watch the step-by-step video below and follow along!
Corn Cheese
- Total Time: 8 minutes
- Yield: 4 1x
Description
Corn cheese what Koreans call cheesy corn. It often served in Korean BBQ restraints.
Ingredients
- 15 oz canned corn, drained
- 3 tbsp mayonnaise
- 1 tsp sugar
- 1/4 tsp salt
- pinch of black pepper
- 1/4 medium size onion, finely chopped
- 1 red chili, finely chopped
- 1 tbsp unsalted butter
- 1/3 to 1/2 cup shredded mozzarella cheese
Get Recipe Ingredients
Instructions
- Combine corn, mayonnaise, sugar, salt, black pepper, onion and chili in a mixing bowl.
- Heat 8” cast iron pan or small oven proof skillet over medium high heat and add butter. Let the butter melt completely and bubble. Add the corn mixture and sauté for 2 to 3 minutes. Spread evenly on the pan and cover the corn with mozzarella cheese.
- Place in the top rack of the oven and high broil for 2 to 3 minutes. If you don’t have a broiler/oven, just cover the pan and let the cheese melt all the way. Enjoy while it’s hot and cheesy!
- Prep Time: 3 mins
- Cook Time: 5 minutes
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11 comments
What can you use if you don’t have a cast iron pan or an oven safe pan?
Where can you buy this mayo?
At any of your local asian grocery store!
Where did u get your measuring spoons from?
Saw this on food Network diners and dives tried it love it thank you
This looks delicious! Thank you for posting!
This is a very guilty pleasure, and I love it!!!
This is an interesting recipe.
I’ve never thought of combining corn with cheese.
Gotta try this.
thanks
Can you use chilli flakes instead of fresh?
can i use swiss cheese instead of mozarella cheese?
I have made this for my kids 3-4 times. I opted out red pepper as I am afraid it would be too spicy for them. My kids love this and ask for it from time to time. I don’t have cast iron so I use baking bowl and put in the oven at 400 for 5-7 to brown the cheese. This is very easy and yummy. Thank you!