Cheesy Korean Corn (Corn Cheese)

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Recipe Intro From eatslucywangg

This Cheesy Korean Corn (Corn Cheese) is a rich and gooey side dish that beats anything you’ll find at your local KBBQ spot! Made with fresh boiled corn, creamy Kewpie mayo, spicy sriracha, and loads of melty mozzarella cheese, this dish is the perfect balance of sweet, savory, and spicy. Broiled to golden perfection, it’s a must-try appetizer or side dish for your next Korean BBQ night—or any night you need a cheesy fix!

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  • Recipe Card
Prep time: 5mins
Cook time: 25mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 2 ears fresh corn, boiled and cut off the cob
  • 3 tablespoons Kewpie mayo
  • 1 tablespoon sriracha, adjusted to taste
  • 3 cups shredded mozzarella cheese, divided
  • 1 tablespoon unsalted butter, for greasing the pan
  • Green onions, sliced for garnish

Method

  • Step 1

    Boil the Corn: Bring a pot of water to a boil. Boil the corn for about 15 minutes until tender.

  • Step 2

    Allow the corn to cool, then cut the kernels off the cob. (Avoid using canned corn for the best flavor and texture.)

  • Step 3

    Mix the Corn Cheese: In a bowl, combine the corn kernels, Kewpie mayo, sriracha, and 1 cup of shredded mozzarella cheese. Mix evenly until well combined.

  • Step 4

    Butter a skillet or oven-safe pan and heat it over medium heat.

  • Step 5

    Add the corn cheese mixture, spreading it evenly. Let it cook for 2-3 minutes until warmed through.

  • Step 6

    Pile the remaining 2 cups of shredded mozzarella cheese on top.

  • Step 7

    Once the cheese is mostly melted, transfer the pan to the oven and broil on HIGH for about 2 minutes until the cheese is bubbly, golden, and slightly crispy on top.

  • Step 8

    Serve: Sprinkle with sliced green onions for a fresh pop of flavor. Serve immediately and enjoy the cheesy, spicy goodness!