Corn cheese is a beloved Korean side dish (and drinking snack) made by topping sweet corn with a creamy, cheesy sauce and baking it until golden and bubbling. This American-style version uses easy-to-find ingredients like canned corn, cream cheese, and shredded mozzarella, making it a perfect party dip, side dish, or even a fun topping for burgers and hot dogs. It’s rich, savory, and slightly sweet, with a stretchy, golden crust that everyone loves.
Ingredients
- 4 cups (680 g) canned or frozen sweet corn, drained (about 3 cans of 15 oz / 425 g each)
- 4 oz (113 g) cream cheese, softened
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups (170 g) shredded mozzarella cheese
- 1/2 cup (50 g) shredded cheddar cheese (optional, for extra flavor)
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 1 tbsp 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 medium cast-iron skillet.
- In a large mixing bowl, combine the drained corn, softened cream cheese, mayonnaise, sugar, milk, salt, and black pepper. Stir until the cream cheese is mostly smooth and everything is well combined.
- Fold in the shredded mozzarella (and cheddar if using), reserving about 1/2 cup (55 g) of the mozzarella for the top.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Dot the top with the butter pieces, then sprinkle the reserved mozzarella evenly over the surface.
- Bake for 18–20 minutes, until the cheese is melted and bubbly and the top is lightly golden. If you want a deeper golden crust, switch to broil for the last 1–2 minutes, watching closely to prevent burning.
- Let the corn cheese rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired.
Tips
- Drain the corn well: Excess liquid from canned corn can make the dish watery. Drain thoroughly, and if using frozen corn, thaw and pat dry with paper towels.
- Soften the cream cheese: Let it sit at room temperature for 15–20 minutes before mixing, or microwave in 10-second bursts until soft. This prevents lumps.
- Make it ahead: You can assemble the dish (without baking) up to 24 hours ahead. Cover and refrigerate, then bake as directed, adding 5 extra minutes to the cooking time.
- Watch the broil: If you choose to broil, keep an eye on it—cheese can go from golden to burnt in seconds.
Serving Suggestions
Serve corn cheese hot as a side dish with grilled meats, Korean BBQ, or tacos. It also works great as a dip for tortilla chips, crusty bread, or vegetable sticks. Spoon it over a baked potato or use it as a topping for burgers, hot dogs, or nachos.
Variations
- Spicy: Add 1–2 finely chopped jalapeños or 1 tsp gochujang (Korean chili paste) to the corn mixture.
- Bacon: Stir in 1/2 cup (60 g) cooked, crumbled bacon before baking.
- Herbed: Mix in 2 tbsp chopped fresh dill or basil for a fresh twist.
- Vegan: Use vegan cream cheese, vegan mayo, and dairy-free shredded cheese. Nutritional yeast can add a cheesy flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The corn cheese will keep for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions in 30-second bursts until hot. The texture will be slightly softer on reheating, but it will still be delicious.
Frequently Asked Questions
Can I use fresh corn instead of canned? Yes, you can use about 4 cups of fresh corn kernels (from 6–8 ears). Cook the kernels in boiling water for 2–3 minutes, then drain well before using.
What if I don’t have cream cheese? You can substitute with 4 oz of mascarpone or 1/2 cup of sour cream. The texture will be slightly less creamy, but it will still work.
Can I make this in a slow cooker? Yes, combine all ingredients in a slow cooker and cook on low for 2–3 hours, stirring occasionally. Add the reserved cheese on top during the last 30 minutes.
Is corn cheese supposed to be sweet? The sugar is traditional in Korean corn cheese, but you can reduce it to 2 tbsp or omit it entirely for a more savory version.
Can I freeze corn cheese? Yes, you can freeze it before or after baking. Wrap tightly in foil or a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Why is my corn cheese watery? This usually happens if the corn wasn’t drained well or if the dish was covered during baking, trapping steam. Drain thoroughly and bake uncovered.
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