Corn cheese is a beloved Korean side dish (banchan) made by topping sweet corn kernels with a generous layer of melted mozzarella cheese, then baking or broiling until golden and bubbly. It’s creamy, savory, and slightly sweet, making it an irresistible addition to any Korean fried chicken or BBQ spread. This recipe is designed to travel well, so you can enjoy it at home in Jurong East after a delivery—just follow the tips to keep it hot and gooey.
Ingredients
- 3 cups (450 g) canned or frozen sweet corn kernels, drained and patted dry
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (30 g) mayonnaise (preferably Japanese or Korean style, like Kewpie)
- 1 tbsp (15 g) granulated sugar
- 1/4 tsp fine salt
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/4 cup (25 g) shredded cheddar cheese (optional, for extra flavor)
- 1 scallion, thinly sliced (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). If you have a broiler, set it on high.
- In a medium bowl, combine the drained corn, melted butter, mayonnaise, sugar, and salt. Stir until the corn is evenly coated.
- Transfer the corn mixture to a small oven-safe dish or a disposable aluminum pan (about 6-inch round or 8×6-inch rectangle). Spread it into an even layer.
- Sprinkle the shredded mozzarella (and cheddar, if using) evenly over the top.
- Bake for 12–15 minutes, until the cheese is melted and the edges are bubbly. If you want a golden-brown top, switch to broil for the last 2–3 minutes, watching carefully to prevent burning.
- Remove from the oven and let it rest for 2 minutes. Garnish with sliced scallions and serve hot.
Tips
- Use canned or frozen corn: Both work well. If using frozen, thaw and pat dry thoroughly to avoid excess water that can make the dish watery.
- Mayonnaise substitute: If you don’t have mayonnaise, use plain Greek yogurt or sour cream. The flavor will be slightly tangier but still delicious.
- Make it delivery-friendly: Transfer the baked corn cheese to a preheated thermos or wrap the dish in foil and place it in an insulated bag. It will stay warm for about 30–45 minutes.
- Common mistake: Don’t overbake. The cheese can become rubbery if baked too long. Remove it as soon as the cheese is fully melted and the edges are just starting to brown.
Serving Suggestions
Serve corn cheese as a side dish with Korean fried chicken, bulgogi, or grilled pork belly (samgyeopsal). It also works as a topping for rice bowls or as a dip for tortilla chips. For a complete Korean meal, pair it with kimchi, pickled radish, and a bowl of steamed rice.
Variations
- Spicy: Add 1–2 tsp gochujang (Korean chili paste) or a pinch of gochugaru (chili flakes) to the corn mixture for a kick.
- Cheesy blend: Substitute the cheddar with gouda, provolone, or a pizza cheese blend for a different flavor.
- Add protein: Mix in small pieces of cooked bacon, ham, or canned tuna for a heartier version.
- Herb-infused: Stir in a few chopped chives or parsley before baking for extra freshness.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. Corn cheese will keep for up to 3–4 days. To reheat, place it in a microwave-safe dish and heat on medium power for 1–2 minutes, or bake in a 350°F (175°C) oven for 5–7 minutes until hot. The texture may soften slightly, but it will still taste great.
Frequently Asked Questions
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 to serve. Add 2–3 minutes to the baking time if baking from cold.
Why is my corn cheese watery? Excess moisture from the corn is the usual culprit. Make sure to drain canned corn thoroughly and pat it dry with paper towels. If using frozen corn, thaw it completely and squeeze out any liquid.
Can I use fresh corn on the cob? Absolutely. Cut kernels from 2–3 ears of fresh corn (about 2 cups / 300 g) and blanch them in boiling water for 2 minutes, then drain well before using.
What is the best cheese for corn cheese? Mozzarella is classic for its stretchy texture. A mix of mozzarella and cheddar adds more flavor. Avoid using only cheddar, as it can become oily when melted alone.
Can I make this in an air fryer? Yes. Place the corn mixture in an oven-safe dish that fits in your air fryer basket. Cook at 375°F (190°C) for 8–10 minutes, then add the cheese and cook for another 2–3 minutes until melted and bubbly.
Is corn cheese served hot or cold? It’s best served hot, right out of the oven, when the cheese is gooey and the corn is warm. If it cools, the cheese will set and become less appealing, so reheat before serving.
Related
- Cheese Corn Tumbler: Crispy Snack Recipe
- Cheese for Street Corn: Best Melting & Crumbly Options
- Cheese and Corn Samosa Filling Recipe (Easy)
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