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Korean cheese corn topped with green onions, in a cast iron skillet

Korean Cheese Corn

My Korean cheese corn makes an ooey-gooey, cheesy appetizer or delicious side dish. Easy to make with ingredients you likely already have.
Course Appetizer, Side Dish, Snack
Cuisine Asian
Keyword cheese corn, corn appetizers, corn recipes, corn side dishes, korean corn
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4 Servings
Calories 240kcal
Author Kathleen


  • 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.


Serving: 1serving | Calories: 240kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 563mg | Potassium: 188mg | Fiber: 2g | Sugar: 7g | Vitamin A: 606IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 1mg