Corn cheese is a beloved Korean side dish (banchan) made by simmering sweet corn kernels in a buttery, creamy sauce, then topping them with a generous layer of melted mozzarella cheese. It’s sweet, savory, and irresistibly gooey—a perfect comfort food that pairs wonderfully with Korean fried chicken, barbecue, or simply a bowl of steamed rice. This recipe is designed to be made ahead and delivered warm, so you can enjoy that fresh-from-the-restaurant taste right at home in Clementi.
Ingredients
- 4 cups (600 g) canned or frozen sweet corn kernels, drained
- 2 tbsp (28 g) unsalted butter
- 1 small onion, finely chopped (about ½ cup / 75 g)
- 2 tbsp (30 g) all-purpose flour
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp (15 g) sugar (optional, for extra sweetness)
- 1 cup (100 g) shredded mozzarella cheese
- 2 tbsp (20 g) shredded cheddar cheese (optional, for color)
- 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) oven-safe skillet or baking dish.
- If using frozen corn, thaw it and pat dry with paper towels to remove excess moisture. Canned corn should be drained well.
- In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring, until soft and translucent, about 3–4 minutes.
- Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the milk, then the heavy cream. Continue whisking until the sauce thickens slightly, about 2–3 minutes. It should coat the back of a spoon.
- Stir in the corn kernels, salt, pepper, and sugar (if using). Cook for another 2 minutes, stirring occasionally, until the corn is heated through.
- Pour the corn mixture into the prepared baking dish and spread it evenly.
- Sprinkle the mozzarella (and cheddar, if using) evenly over the top.
- Bake for 15–18 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
- If you want a browner top, switch the oven to broil for the last 1–2 minutes, watching carefully to avoid burning.
- Let the dish rest for 5 minutes before serving. Garnish with parsley or chives if desired.
Tips
- Drain the corn well: Excess moisture from canned or frozen corn can make the sauce watery. Pat the kernels dry with a clean kitchen towel before adding them to the sauce.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shredding your own mozzarella from a block gives a much creamier, stretchier result.
- Make it ahead: You can assemble the entire dish (without baking) up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 5–7 minutes to the baking time if starting from cold.
- Substitutions: No heavy cream? Use all milk (increase to 1½ cups / 360 ml) and add 1 extra tablespoon of butter. For a spicy kick, stir in 1–2 teaspoons of gochujang (Korean chili paste) or a pinch of cayenne pepper.
Serving Suggestions
Serve corn cheese hot as a side dish alongside Korean fried chicken, bulgogi, or grilled pork belly. It also makes a fantastic topping for burgers, tacos, or baked potatoes. For a complete Korean-style meal, pair it with steamed rice, kimchi, and other banchan like seasoned spinach and bean sprouts.
Variations
- Spicy Corn Cheese: Add 1–2 teaspoons of gochujang or a finely chopped fresh chili to the sauce for a spicy-sweet balance.
- Bacon Corn Cheese: Cook 4 slices of bacon until crispy, crumble, and stir half into the corn mixture before baking. Sprinkle the rest on top with the cheese.
- Jalapeño Popper Style: Add 2 tablespoons of chopped pickled jalapeños and 4 oz (115 g) of cream cheese (cubed) to the sauce for a tangy, creamy version.
- Vegan Version: Use plant-based butter, milk, cream, and vegan mozzarella. The texture will be slightly less stretchy but still delicious.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place the corn cheese in a microwave-safe dish and heat in 30-second bursts, stirring in between, until hot and bubbly. Alternatively, reheat in a 350°F (175°C) oven for 10–15 minutes. If the sauce has thickened too much, stir in a splash of milk to loosen it. Freezing is not recommended, as the dairy sauce can separate and become grainy upon thawing.
Frequently Asked Questions
Can I use fresh corn on the cob? Yes, absolutely. You’ll need about 4 ears of corn. Cut the kernels off the cob and use them raw; you may need to cook them for an extra 3–4 minutes in the sauce to soften them.
Why is my corn cheese watery? This usually happens when the corn isn’t drained well or the sauce wasn’t thickened enough before baking. Make sure to pat the corn dry and cook the flour for a full minute before adding liquids. Also, let the dish rest after baking—it will thicken as it cools slightly.
Can I make this without an oven? Yes. Prepare the corn mixture in a skillet on the stovetop, then sprinkle the cheese on top, cover the pan, and cook over low heat for 3–5 minutes until the cheese melts. You can also use a kitchen torch for a browned top.
What cheese melts best? Mozzarella is the classic choice because it melts into long, gooey strands. You can also use Monterey Jack, provolone, or a mix. Avoid aged cheeses like sharp cheddar alone, as they can become greasy.
Is corn cheese served hot or cold? It is best served hot, right out of the oven, when the cheese is still molten and stretchy. As it cools, the cheese sets and the dish becomes less appealing.
Can I double the recipe for a party? Yes, simply double all ingredients and use a 9×13-inch (23×33 cm) baking dish. Increase the baking time to 25–30 minutes, or until the center is hot and bubbly.
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