Corn cheese is a beloved Korean side dish (banchan) and bar snack made by baking sweet corn kernels under a blanket of gooey, melted mozzarella cheese. It’s simple, comforting, and easily made at home—even if you live in Bukit Batok and don’t have a fancy corn cheese maker. This recipe gives you the classic stovetop-to-oven method that yields a golden, bubbly top and a creamy, savory-sweet center.
Ingredients
- 2 cups (330 g) canned sweet corn kernels, drained (or frozen, thawed)
- 1 tbsp (14 g) unsalted butter
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/4 cup (25 g) shredded cheddar cheese (optional, for extra flavor)
- 2 tbsp (30 ml) mayonnaise (preferably Japanese or Korean mayo)
- 1 tsp (5 ml) honey or sugar
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1 scallion, thinly sliced (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). If you have a toaster oven, that works too.
- In a medium oven-safe skillet or baking dish, melt the butter over medium heat. Add the drained corn and cook for 2–3 minutes, stirring occasionally, until the corn is heated through and slightly toasted.
- Remove the skillet from heat. Stir in the mayonnaise, honey (or sugar), salt, and pepper until the corn is evenly coated.
- Sprinkle the mozzarella (and cheddar, if using) evenly over the top of the corn mixture.
- Place the skillet in the oven and bake for 10–12 minutes, until the cheese is fully melted and the edges are bubbling. If you want a golden-brown top, switch to broil for the last 1–2 minutes, watching closely to prevent burning.
- Remove from the oven, let it rest for 2 minutes, then garnish with sliced scallions. Serve hot.
Tips
- Substitutions: No mozzarella? Use any good melting cheese like provolone, fontina, or a pizza blend. For a dairy-free version, use vegan butter and vegan cheese shreds—the texture will be slightly less stretchy but still delicious.
- Use fresh corn: If fresh corn is in season, cut kernels from 2–3 cobs and cook them a few minutes longer until tender. You may need to add a splash of water or milk to keep it moist.
- Don’t overbake: The cheese will continue to set as it cools. Overbaking can make the cheese tough and oily. Bake just until the cheese is melted and the edges are lightly golden.
- Make it spicy: Add a teaspoon of gochujang (Korean chili paste) or a pinch of gochugaru (chili flakes) to the corn mixture for a kick.
Serving Suggestions
Serve corn cheese as a side dish with grilled meats, especially Korean BBQ like samgyeopsal (pork belly) or bulgogi. It also makes a great topping for rice, or a dip for tortilla chips, crackers, or crusty bread. For a party, keep it warm in a small slow cooker or a fondue pot.
Variations
- Bacon Corn Cheese: Cook 2 slices of bacon until crisp, crumble, and mix into the corn before baking.
- Jalapeño Popper Style: Add 2 tbsp (30 g) diced pickled jalapeños and a few dashes of hot sauce to the corn mixture.
- Herbed Version: Stir in 1 tbsp (15 g) chopped fresh chives or parsley just before serving.
- Kimchi Corn Cheese: Fold in 1/2 cup (85 g) chopped kimchi (drained) with the corn for a tangy twist.
Storage and Reheating
Store leftover corn cheese in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave-safe dish and heat in 30-second intervals until warm, or reheat in a skillet over medium-low heat for 3–4 minutes. The cheese may lose some stretchiness, but the flavor will still be great. Avoid freezing, as the texture of the corn and cheese will become watery and grainy.
Frequently Asked Questions
Can I make corn cheese without an oven? Yes. After mixing the corn with mayo and seasonings, top with cheese and cover the skillet. Cook over low heat for 5–7 minutes until the cheese melts, then optionally brown the top with a kitchen torch or under a broiler.
Can I use cream cheese instead of mayonnaise? Yes, substitute 2 tbsp (30 g) of softened cream cheese for the mayo. This will make the dish richer and slightly tangier. Mix it well with the corn before adding the shredded cheese.
Why is my corn cheese watery? This usually happens if the corn wasn’t drained well or if you used frozen corn without thawing and patting it dry. Excess moisture prevents the cheese from melting smoothly. Always drain canned corn thoroughly and pat frozen corn dry with a paper towel.
Is corn cheese served hot or cold? It’s best served hot, right after baking, while the cheese is still gooey. If it cools, the cheese will firm up, but you can reheat it.
What can I use instead of honey? Sugar works, but you can also use a pinch of stevia or omit the sweetener entirely if your corn is very sweet. The honey balances the savory cheese, so don’t skip it unless you must.
Can I prepare this ahead of time? Yes, assemble the corn mixture (without the top cheese) in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, add the cheese and increase the baking time by 2–3 minutes.
Related
- Chinese Bingsu Dessert: Shaved Ice Recipe
- Chocolate Bingsu Recipe: Easy Korean Shaved Ice
- Cheese Puff Corn: Easy Homemade Snack
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