Corn cheese is a beloved Korean side dish (and drinking snack) made by topping sweet corn kernels with a generous layer of mozzarella cheese, then baking or broiling until the cheese is melted, golden, and irresistibly stretchy. It’s a perfect balance of sweet, savory, and creamy, and while it’s indulgent, knowing its calorie count can help you enjoy it mindfully. This recipe delivers that classic Korean corn cheese experience with a simple, foolproof method, and we’ve broken down the calories per serving so you know exactly what you’re getting.
Ingredients
- 4 cups (560 g) frozen sweet corn kernels, thawed (or kernels from 5-6 fresh ears)
- 2 tbsp (28 g) unsalted butter, melted
- 2 tbsp (30 g) mayonnaise (use Japanese mayo like Kewpie for extra flavor)
- 1 tbsp (12 g) granulated sugar (optional, adjust to taste)
- 1/4 tsp (1 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided
- 2 tbsp (15 g) grated Parmesan cheese
- 1 scallion, thinly sliced (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) oven-safe skillet, baking dish, or individual ramekins.
- In a large bowl, combine the thawed corn, melted butter, mayonnaise, sugar (if using), salt, and pepper. Mix well until the corn is evenly coated.
- Transfer the corn mixture to the prepared dish and spread it into an even layer.
- Sprinkle 1 cup (113 g) of the shredded mozzarella evenly over the corn, followed by the Parmesan cheese.
- Bake for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and switch to the broiler (or turn the oven to broil). Sprinkle the remaining 1/2 cup (57 g) of mozzarella on top.
- Broil for 2-3 minutes, watching closely, until the cheese is golden brown and blistered in spots. Be careful not to burn it.
- Remove from the oven, let rest for 2 minutes, then garnish with sliced scallions if using. Serve hot, while the cheese is stretchy.
Tips
- Thaw frozen corn thoroughly and pat it dry with a paper towel. Excess moisture will make the dish watery and prevent the cheese from browning properly.
- Use full-fat mozzarella for the best melt and flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting; shredding your own from a block gives a smoother, creamier result.
- Don’t skip the broiling step – it’s what gives the top that appetizing golden-brown crust. Keep an eye on it, as broilers vary in intensity and the cheese can go from perfect to burnt in seconds.
- Adjust the sugar to your taste. Sweet corn is naturally sweet, so you might not need any added sugar. For a savory twist, add a pinch of gochugaru (Korean red pepper flakes) or a few slices of fresh jalapeño.
Serving Suggestions
Serve corn cheese as a banchan (Korean side dish) alongside grilled meats like bulgogi or samgyeopsal (Korean BBQ). It also makes a fantastic topping for burgers, a filling for loaded baked potatoes, or a dip with tortilla chips or crusty bread. For a fun appetizer, serve it in small ramekins with a spoon for scooping.
Variations
- Spicy Corn Cheese: Mix 1-2 teaspoons of gochujang (Korean chili paste) or gochugaru into the corn mixture before baking.
- Bacon Corn Cheese: Add 1/2 cup (60 g) of cooked, crumbled bacon to the corn mixture for a smoky, salty crunch.
- Jalapeño Popper Style: Add 2-3 tablespoons of diced pickled jalapeños and a few dashes of hot sauce to the corn mixture, and use pepper jack cheese instead of mozzarella.
- Herbed Corn Cheese: Stir in 1 tablespoon of chopped fresh chives, parsley, or dill before baking.
Storage and Reheating
Store leftover corn cheese in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a small oven-safe dish and warm it in a 350°F (175°C) oven for 5-7 minutes, or until the cheese is melted and hot. You can also microwave individual portions in 30-second bursts, but the cheese may become slightly rubbery and the corn softer. For best texture, reheat in the oven or a toaster oven.
Frequently Asked Questions
How many calories are in this corn cheese recipe?
Each serving (1/4 of the recipe) contains approximately 320 calories. This estimate includes the butter, mayonnaise, and all cheeses. If you want to reduce calories, use low-fat mozzarella and light mayonnaise, and omit the sugar.
Can I use canned corn instead of frozen?
Yes, canned corn works well. Drain it thoroughly and reduce the salt in the recipe, as canned corn is often salted. You can skip the thawing step, but you may want to pat it dry to remove excess liquid.
What if I don’t have a broiler?
If you don’t have a broiler, you can simply bake the corn cheese at 400°F (200°C) for an additional 5-7 minutes, or until the top is golden and bubbly. You can also use a kitchen torch to brown the cheese after baking.
Can I make corn cheese ahead of time?
You can assemble the corn cheese (without the final mozzarella topping and broiling) up to 24 hours in advance. Cover and refrigerate, then bring to room temperature and bake as directed. Add the final mozzarella and broil just before serving.
Is corn cheese served hot or cold?
Corn cheese is traditionally served hot, straight from the oven, so the cheese is gooey and stretchy. It can be eaten at room temperature, but it’s best when warm.
Can I make corn cheese dairy-free?
Yes, use a dairy-free butter substitute, vegan mayonnaise, and your favorite dairy-free shredded mozzarella. Look for brands that melt well, such as those based on tapioca starch or coconut oil. The flavor and texture will vary, but it will still be delicious.
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