Korean Corn Cheese

If there’s one vegetable that I’ve never had any issues getting my kids to eat, it’s corn. Whether it’s rustic grilled corn in husks to elote and southwest corn salad, they’re usually down to try it. One of my family’s newest favorites is Korean cheese corn. It’s creamy, oozing with melty cheese, and bursting with summer sweet corn flavor.

If you’re unfamiliar with Korean corn cheese (kon-chijeu), it may seem like a departure from your idea of traditional Korean recipes. This may be because it’s a relatively new invention, believed to have first appeared in the 1970s when mozzarella cheese was being used more widely. Korean corn cheese quickly became popular at Korean pubs as a hearty appetizer, and at barbecue restaurants as a side dish. It’s best served piping hot, fresh from the oven in a cast-iron skillet. It can be eaten directly from the skillet with a spoon, or it can be enjoyed with chips, crackers or bread.

What I really love about this recipe is that it doesn’t require any niche ingredients. In fact, you might already have everything you need to make it.

Ingredients for Korean Corn Cheese

• Butter: A small amount is used to saute the aromatics before they’re combined with the corn.
• Aromatics: A small amount of minced onion and garlic makes the corn wonderfully flavorful and fragrant.
• Fresh sweet corn: While you can use frozen or canned corn to make Korean cheese corn, the best-tasting results will come from using the freshest corn on the cob.
• Kewpie mayonnaise: Kewpie mayo is a little different from regular mayo. It’s made with egg yolks (rather than whole eggs) and rice vinegar, which yields a rich, slightly sweeter taste. If you can’t find it, use regular mayo or make your own Japanese mayo from scratch.
• Sugar: A teaspoon of sugar lightly sweetens the corn and enhances its natural sweetness.
• Mozzarella cheese: While the type of cheese can vary between recipes, most authentic Korean cheese corn recipes stick to gooey, melty mozzarella.
• Green onions: A small amount of thinly sliced green onions is a great way to garnish a hot, bubbly skillet of Korean cheesy corn, adding color and mild allium flavor to every scoop.

Directions

Step 1: Saute the onions and garlic

Preheat your oven to 400°F. In a small cast-iron skillet, melt the butter over medium heat. Add the onion and garlic, and cook them until they’re softened, about three to five minutes.

Step 2: Add corn, mayo, sugar and cheese

Remove the skillet from the heat, then add the corn, the mayo and the sugar. Add 1/2 cup of the mozzarella, and stir to combine.

Step 3: Top with cheese and bake

Spread the corn mixture into an even layer. Sprinkle it with the remaining cheese, then bake it for 10 to 12 minutes or until the cheese is melted and bubbly. Remove the pan from the oven, top the cheesy corn with green onions, and serve it warm.

Editor’s Tip: For a golden top, broil the Korean corn cheese for one to two minutes at the end. Keep a close eye on it to prevent it from burning.

Korean Corn Cheese Variations

• Add more spices: Most classic corn cheese recipes keep the cheese corn simply seasoned and mild. That said, for a little extra zip, you can add up to 1/2 teaspoon of Korean chili flakes (gochugaru), chili powder or paprika.
• Try a different cheese: For added richness, consider mixing 1 to 2 tablespoons of cream cheese into the corn before baking it. You could also add provolone, Mexican cheese or Monterey Jack to the recipe, or use one or more of them as a substitute for all or part of the mozzarella.
• Consider other mix-ins: For added texture and flavor, saute diced hot peppers or bell peppers with the onions and garlic. You can also experiment with adding crumbled cooked bacon, diced ham, Spam, imitation crab meat, small shrimp, or Korean rice cakes (tteokbokki) to the corn mixture before baking.

How to Store Korean Corn Cheese

Store leftover cheese corn in an airtight container, and refrigerate it for up to four days.

What’s the best way to reheat Korean corn cheese?

You can reheat Korean cheese corn in the microwave using a microwave-safe container. Add a splash of water or milk before warming it to rehydrate the mixture. Alternatively, warm it in a 350º oven using a cast-iron skillet or a small baking dish until it’s hot.

Korean Corn Cheese Tips

What are other ways to make Korean corn cheese?

If you don’t have a cast-iron skillet, you can use an oven-safe nonstick skillet instead. A lightly greased 9×9-inch baking pan or casserole dish can also be used.

What else can you serve with Korean corn cheese?

Serve this Korean corn cheese with other pub-style appetizers. Make it an international affair with a sheet pan of cheesy nachos and hot Buffalo wings. Or, make your menu an ode to Korean favorites by serving it alongside kimchi stew and a platter of Korean short ribs or Korean fried chicken.