Korean cheese corn is the favorite corn on the block! Corn on the cob has nothing on this. This is my new favorite way to bring a classic to the table. Creamy, cheesy, and not to be corny – but this may just be the best combination of cast iron and corn that you ever did see.
A Star is Corn! I didn’t really need another reason to love corn, but I have one. This Korean Corn dish is warm, comforting, cheesy, delicious … and I really want you to make it.
Corn has a natural sweetness that compliments the creamy, salty cheese. This is a savory dish that flirts with the sweet side.
Korean Cheese Corn Recipe
Traditionally, this dish is served as a delectable snack with an adult beverage – but it also makes a great appetizer or outstanding side dish. Whenever and however you serve it, you are sure to enjoy it. Creamy, cheesy, Korean corn.
To see more of what corn can do for you—check out the queen Paula Deen corn casserole, sweet corn casserole, crockpot creamed corn, and of course corn pudding.
This is my new favorite corn dish, and I think it could be yours too.
What Is Korean Cheese Corn?
A Korean-American fusion creamy, cheesy, corn side dish. Served as an appetizer or side dish. Made with easy-to-find ingredients, this dish is pure comfort food.
It is considered anju, which is a Korean term for food meant to be served with alcohol. It’s often found on the menu at Korean bbq restaurants.
It can be made with frozen, canned, or fresh corn.
What Does Korean Corn Taste Like?
It tastes similar to creamed corn with a more pronounced cheese flavor and an ooey-gooey texture.
- canned corn kernels
- bell pepper
- unsalted butter
- Mozzarella cheese
- green onions
Storing + Freezing
- How Long Can You Keep This In The Fridge? This can be kept in the fridge for 3-4 days.
- Can You Freeze This? No, mayonnaise doesn’t freeze well. Just place it in the fridge for the allotted time.
- Make-Ahead Tips: Drain the corn kernels ahead, chop the bell peppers, and measure the rest of the ingredients ahead. This recipe is so easy and quick to make, that there are no make-ahead preparations needed.
What To Serve With Korean Corn Cheese
Well, of course, you can make a Korean BBQ meal, but this goes well with just about anything. It’s a perfect appetizer with tortilla chips and beer, but it also goes well with any type of grilled food like my super easy grilled chicken, grilled steak made with my favorite steak marinade, or my beef shish kabob
More Corn Recipes
- Mexican Corn Salad
- Mexican Street Corn Casserole (My sister Christine’s absolute favorite)
- Chicken Corn Chowder
- Zucchini Corn Fritters
- Mexican Corn Dip
If you make this delicious corn dish, I’d love it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or please share this recipe on Pinterest, Facebook, or Yummly! I really appreciate your support, my friends 🥰
Korean Cheese Corn
- 1 (15-ounce) can corn kernels, drained
- ¼ cup finely chopped red bell pepper
- 3 tablespoons mayonnaise
- 1 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3/4 to 1 cup shredded mozzarella cheese
- 1 green onion thinly sliced
- Combine the corn (1 can), bell pepper (¼ cup), mayonnaise (3 tablespoons), sugar (1 ½ teaspoon), salt (¼ teaspoon), and pepper (⅛ teaspoon) in a medium mixing bowl.
- Melt the butter (1 tablespoon) over high in an 8-inch cast-iron or ovenproof skillet. Pour in the corn mixture and sauté just until warmed, 2 to 3 minutes.
- Smooth out the mixture into an even, single layer, then sprinkle cheese (¾ to 1 cup) over top.
- Turn on the broiler on high. Place the skillet on the top rack, closest to the broiler. Cook until the cheese melts and has golden brown spots, about 3-4 minutes. Watch closely so it doesn't burn.
- Remove from oven and garnish with green onions. Serve while hot.
Roni Terry says
We made this on taco Tuesday. Oh so good!!!
Yaaay! Thanks, Roni! 🙂
I’ve never heard of this, and it sounds like something I should have heard of. I bet this would go great with a brisket or other bbq fare. Since it hails from Korea I’m tempted to mix in some gochujang or kimchi, but I’ll try your recipe as is before I make any modifications.
Great addition to your blog, thanks for sharing!
hey John. It’s really easy and delicious. You may even want to double the batch. Your additions sound fabulous. Let us know how you like it with those additions!!!
Me and my friends love this while we’re binge watching Stranger Things! I gotta make this again on the last 2 episodes!
So glad you and your friends enjoy, Jessie!