Corn cheese is a beloved Korean side dish (banchan) made from sweet corn kernels mixed with a creamy, cheesy sauce and baked until golden and bubbling. It’s the perfect balance of sweet, savory, and indulgent, making it a favorite at Korean BBQ restaurants and a popular addition to delivery orders. This recipe is designed to travel well, so you can make it at home and deliver it to a friend in Choa Chu Kang (or just enjoy it yourself) without it losing its texture or flavor.
Ingredients
- 4 cups (600 g) frozen sweet corn kernels, thawed and drained well
- 1 cup (240 ml) heavy cream
- 1 cup (115 g) shredded mozzarella cheese
- 1/2 cup (50 g) shredded cheddar cheese
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 g) all-purpose flour
- 1/2 cup (120 ml) whole milk
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp (15 ml) mayonnaise (optional, for extra creaminess)
- 1 tbsp (15 g) chopped fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) baking dish or a 1.5-quart (1.4 L) casserole dish.
- In a large skillet or saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1–2 minutes until the mixture turns light golden and smells nutty. This is a roux that will thicken the sauce.
- Gradually pour in the milk and heavy cream while whisking to avoid lumps. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes. It should not be boiling.
- Reduce the heat to low. Add the sugar, salt, pepper, and mayonnaise (if using). Stir until the sugar dissolves and the sauce is smooth.
- Add the thawed corn kernels to the sauce and stir to coat evenly. Cook for another 2–3 minutes, just until the corn is heated through.
- Remove the pan from the heat. Stir in 3/4 cup (85 g) of the mozzarella and 1/4 cup (25 g) of the cheddar until melted and fully incorporated.
- Pour the corn mixture into the prepared baking dish. Sprinkle the remaining mozzarella and cheddar evenly over the top.
- Bake for 15–18 minutes, until the cheese is melted and the edges are bubbly. For a golden top, switch to broil for the last 1–2 minutes, watching carefully to prevent burning.
- Let the dish rest for 5 minutes before serving. Garnish with parsley or chives if desired.
Tips
- Drain the corn well: Frozen corn holds a lot of water. Thaw it in a colander and pat dry with paper towels before adding to the sauce. Excess moisture can make the dish watery and prevent the cheese from becoming creamy.
- Use a mix of cheeses: Mozzarella gives that stretchy, gooey texture, while cheddar adds sharpness and color. You can also use Monterey Jack or Gouda for a different flavor profile.
- Don’t overcook the roux: The butter-flour mixture should only cook until it smells toasty, not browned. Overcooking can make the sauce taste bitter.
- For delivery: If you’re packing this to send to someone in Choa Chu Kang, let it cool completely, cover tightly with foil, and place in an insulated bag. It will stay warm for about 30–45 minutes. Reheat gently before serving.
Serving Suggestions
Serve corn cheese hot as a side dish alongside Korean BBQ, grilled meats, or fried chicken. It also works well as a topping for baked potatoes, or as a dip with crusty bread or tortilla chips. For a complete Korean-style meal, pair it with kimchi, steamed rice, and other banchan like pickled radish or seasoned spinach.
Variations
- Spicy Corn Cheese: Add 1–2 tsp gochujang (Korean chili paste) or 1/2 tsp gochugaru (Korean chili flakes) to the sauce for a spicy kick.
- Bacon Corn Cheese: Crumble 4 slices of cooked bacon and stir into the corn mixture before baking.
- Jalapeño Corn Cheese: Add 2 tbsp diced pickled jalapeños or fresh minced jalapeño for a tangy, spicy twist.
- Vegan Version: Use plant-based butter, milk, cream, and cheese alternatives. The result will be slightly less creamy but still delicious.
- Extra Cheesy: Increase both cheeses by 1/2 cup (about 55 g) each for an ultra-indulgent version.
Storage and Reheating
Store leftover corn cheese in an airtight container in the refrigerator for up to 4 days. To reheat, place it in an oven-safe dish and warm at 350°F (175°C) for 10–15 minutes, or until heated through. You can also microwave individual portions on medium power for 2–3 minutes, stirring halfway. Avoid reheating more than once to maintain the best texture. If you plan to keep it longer, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh corn instead of frozen? Yes, fresh corn kernels from about 4–5 ears of corn work perfectly. Cut the kernels off the cob and use them raw; you may need to cook them in the sauce for an extra 2–3 minutes to ensure they are tender.
Why is my corn cheese watery? Watery corn cheese is usually caused by not draining the corn well enough or by overcooking the sauce before adding the cheese. Make sure to thaw and pat dry the corn, and cook the sauce just until it coats a spoon – it will thicken more in the oven.
Can I make corn cheese ahead of time? Yes, you can assemble the dish (without baking) up to 24 hours in advance. Cover and refrigerate, then bake when ready. You may need to add 5–10 minutes to the baking time if starting from cold.
Is corn cheese served hot or cold? It is best served hot, right out of the oven, when the cheese is melted and the sauce is creamy. It can be eaten at room temperature, but it will solidify as it cools.
Can I use low-fat milk or cream? You can substitute low-fat milk for whole milk, but the sauce will be less rich and may not thicken as well. Avoid using non-dairy milks like almond or oat milk, as they can make the sauce thin and grainy.
What if I don’t have an oven? You can make stovetop corn cheese by preparing the sauce and corn in a skillet, then topping with cheese and covering with a lid until the cheese melts. It won’t have a browned top, but it will still be delicious.
Related
- Corn Cheese Cigar Rolls: Crispy Korean Street Food
- Corn and Goat Cheese Salad: Fresh Summer Recipe
- Corn Casserole with Cream Cheese: Large Batch
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).