Cheese corn Korean BBQ is a beloved Korean street food and barbecue side dish where sweet corn kernels are tossed in butter and mayonnaise, then blanketed with a thick layer of melted mozzarella cheese. It’s savory, slightly sweet, and irresistibly gooey—a perfect complement to grilled meats or a standalone snack. This version is made in a skillet, giving you that sizzling, golden-cheese experience right at home.
Ingredients
- 4 cups (600 g) fresh or frozen corn kernels (from about 6 ears of corn)
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (45 g) mayonnaise (preferably Japanese or Korean brand, like Kewpie)
- 1 tbsp (15 ml) honey or sugar
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (25 g) shredded cheddar cheese (optional, for color and sharpness)
- 1 scallion, thinly sliced (for garnish)
- 1 tsp toasted sesame seeds (for garnish)
Instructions
- If using frozen corn, thaw it completely and pat dry with a clean kitchen towel to remove excess moisture. Fresh corn should be cut from the cob and used as is.
- Heat a medium skillet (about 10 inches) over medium heat. Add the butter and let it melt, swirling to coat the pan.
- Add the corn kernels in an even layer. Cook, stirring occasionally, for 5–7 minutes until the corn is tender and lightly charred in spots. If using fresh corn, it may take a few extra minutes.
- Reduce heat to low. Stir in the mayonnaise, honey (or sugar), salt, and black pepper. Mix until the corn is evenly coated and the mixture is creamy.
- Sprinkle the mozzarella (and cheddar, if using) evenly over the top. Cover the skillet with a lid and let it cook for 2–3 minutes, until the cheese is fully melted and gooey.
- Remove from heat. Garnish with scallions and sesame seeds. Serve immediately while the cheese is hot and stretchy.
Tips
- Use the right corn: Frozen corn works great and is often sweeter than fresh out of season. Just make sure to thaw and dry it well—excess water will make the dish watery.
- Go for mozzarella: Mozzarella gives the best stretch. If you only have cheddar, it will taste good but won’t pull like mozzarella. A mix of both gives flavor and stretch.
- Don’t overcook the cheese: Once the cheese melts, remove from heat. Overcooking can make it tough and oily.
- Make it spicy: Add a drizzle of gochujang (Korean chili paste) or a sprinkle of gochugaru (Korean chili flakes) for a spicy kick.
Serving Suggestions
Serve cheese corn as a side dish alongside Korean BBQ favorites like bulgogi, galbi, or samgyeopsal. It also makes a great topping for burgers, hot dogs, or baked potatoes. For a fun appetizer, serve it with tortilla chips for dipping.
Variations
- Spicy Cheese Corn: Stir 1 tbsp gochujang into the mayonnaise mixture before adding the cheese.
- Bacon Cheese Corn: Cook 2 slices of chopped bacon until crispy, then use the rendered fat instead of butter and sprinkle the bacon over the top.
- Loaded Corn: Add diced jalapeños, crumbled cooked sausage, or a handful of chopped kimchi for extra flavor.
- Vegan Version: Use vegan butter, vegan mayonnaise, and dairy-free shredded cheese. The texture will be slightly different but still delicious.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, stirring until warmed through, or microwave in 30-second bursts. The cheese will lose its stretch but will still taste great. For best texture, reheat in a skillet and add a splash of milk or water to bring back some creaminess.
Frequently Asked Questions
Can I use canned corn? Yes, but drain it well and reduce the salt in the recipe, as canned corn is often salted.
What kind of cheese is best? Mozzarella is the classic choice for its melt and stretch. You can also use a blend of mozzarella and cheddar for more flavor.
Is this dish served hot or cold? It’s best served hot, right off the skillet, while the cheese is gooey. Cold leftovers are not as appealing.
Can I make it ahead of time? You can prepare the corn mixture up to a day ahead and store it in the fridge. When ready to serve, reheat in a skillet, then add the cheese and melt.
How do I get that charred flavor? Cook the corn over medium-high heat without stirring too often, allowing the kernels to get brown spots. Use a cast-iron skillet for best results.
Can I use frozen corn without thawing? Yes, but it will release more water and take longer to cook. Thawing and drying gives better results.
Related
- Air Fryer Beef Olives: Easy Italian-Style Recipe
- Zaalouk Eggplant Dip: Smoky Moroccan Salad
- Zaalouk Moroccan Eggplant Meze Recipe
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).