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Korean Cheese Corn is a popular street food in South Korea that is easy to make at home. Korean corn cheese consists of sweet corn kernels sautéed with onions and bell peppers, then mixed with mayonnaise, melted mozzarella cheese, and a touch of butter.
Simple Korean cheese corn is perfect as a snack or side dish and is sure to please anyone who loves the combination of sweet and savory flavors. You can even add some scrambled eggs and enjoy it for breakfast!
Why You’ll Love Simple Korean Cheese Corn
It’s a quick and easy dish to make with just a few simple ingredients. If you don’t have fresh corn cobs, you can use canned corn in a pinch.
It’s a great way to enjoy fresh sweet corn when it’s in season and can be easily adapted to suit your taste preferences. I’m sharing a lot of variations, so, make sure to check out the Notes and Variations section for inspiration!
Korean cheese corn tastes a-maize-ing! The combination of sweet corn, savory cheese, and slightly crunchy vegetables creates a perfect balance of flavors and textures.
It’s a versatile dish that can be served as a snack, side dish, or even a dip for parties and gatherings. Korean sweet corn is naturally gluten-free and can be enjoyed with tortilla chips for a real corn-ucopia.
Okay, enough with the corny puns (last one, I promise), let’s get to this easy Korean corn cheese recipe!
What Do I Need To Make Korean Cheese Corn?
For this simple Korean cheese corn recipe, you’ll need just a few ingredients:
- 2 ears fresh sweet corn kernels removed and cobbs discarded (or 1 can unsalted corn)
- 1/2 small onion, diced
- 1/2 small green bell pepper, diced
- 1/2 small red bell pepper, diced
- 2 tablespoons mayonnaise
- 1/2 cup freshly shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon butter
How To Make Cheesy Korean Corn
Step 1: Prep the ingredients
Cut the corn kernels off the cob and set aside. Chop the onions and bell peppers. Freshly grate the mozzarella cheese. Make sure you have the rest of the ingredients at hand.
Step 2: Melt butter and sauté diced onion
Heat a pan over medium heat and add the butter. Once melted, add the diced onion and sauté for 1-2 minutes until translucent.
Step 3: Add and sauté diced bell peppers
Add the diced green and red bell peppers to the pan and sauté for an additional 2-3 minutes until slightly softened.
Step 4: Incorporate and sauté corn kernels
Add the corn kernels to the pan and continue sautéing for another 2-3 minutes until they are cooked and slightly browned.
Step 5: Add mayo and cheese
Reduce the heat to low and add the mayonnaise to the pan. Stir well to combine with the corn mixture.
Step 6: Melt and mix in shredded mozzarella cheese
Add the shredded mozzarella cheese to the pan and continue stirring until the cheese has melted and is evenly distributed throughout the mixture.
Step 7: Season mixture with salt and pepper
Season with salt and pepper to taste.
Step 8: Serve the dish hot and enjoy
Serve hot directly in the same pan you cooked it in. Enjoy!
Notes & Variations
- Wondering if you can make cheesy Korean corn in the oven? Yes, you can! Simply combine all of the ingredients, place them in a greased baking dish and bake at 400°F for 10 minutes, then broil for 2 more minutes until browned and bubbling.
- Feel free to use a combination of mozzarella and another cheese you love such as cheddar cheese. We’ve done an extensive cheddar cheese tasting that you can read all about in our list of The Best Cheddar Cheeses.
- That being said, always opt for freshly grating your cheese in any recipe where the cheese will be melted. Store-bought pre-grated cheese has additives that inhibit the cheese’s melting abilities.
- If you prefer a spicier dish, you can add some chopped jalapeño peppers or Korean chili flakes (gochugaru) to the mixture.
- Cook the vegetables to your liking. I prefer to leave them slightly crunchy to beautifully contrast the creamy gooey melted cheese. But if you prefer your onions and bell peppers soft, sauté them a little longer.
- You can also add other spices and make Korean cheese corn Mexican style with taco seasoning or Cajun style with Cajun seasoning.
- I also love adding some herbs. Fresh basil is fantastic with Korean cheese corn. Or sauté some Italian season with the onion for an herbaceous flavor.
- Traditionally, Korean cheese corn is made with corn, bell peppers, and onions, but why not mix up the vegetables in this cheesy dish? I love swapping shallots for the onions or adding zucchini, spinach, or cherry tomatoes.
- If you want to take this dish to the next level, you can add some toppings such as chopped green onions, crispy bacon bits, or chopped cilantro. It also makes it look extra appetizing.
- Finally, I couldn’t help myself from sharing a little zero-waste tip. Instead of throwing the corn cobbs out, save them to make a delicious veggie broth or add them to bone broth.
Why Is My Corn Cheese Watery?
If your corn cheese turns out watery, the most common reason is not patting the corn and bell peppers dry. Make sure to thoroughly pat them dry with paper towels before adding them to the pan. You’ll also avoid butter splattering all over.
Why Is Korean Corn Chewy?
If you’ve ever eaten Korean corn, you may have noticed that it’s sticky and a bit denser than “regular corn”. This is because the most common type of corn in South Korea is glutinous corn (or waxy corn), also called chal-oksusu (찰옥수수) in Korean.
You can make Korean-style corn cheese with any corn available in your area. But if you can get your hands on Korean corn, I recommend trying it to make extra sticky corn cheese.
What To Eat With Korean Corn Cheese?
Here are some fun serving suggestions for this simple Korean cheese corn:
Serve as a side dish: Simple Korean Cheese Corn makes a great side dish for grilled meats, seafood, or any Korean meal. It pairs well with bulgogi (Korean pork chops), roasted chicken like this Easy Calabrian Chicken, or some vegan black bean meatballs for a vegetarian option.
As a snack: This dish can also be served as a snack or appetizer. Tortilla chips or pita chips provide a nice crunch that complements the creamy texture of the cheese and corn. It’s perfect for movie nights, game days, or parties.
As a filling: You can also use this Korean Cheese Corn as a filling for tacos, burritos, or quesadillas. The combination of sweet corn and melted cheese is a delicious addition to any Mexican-inspired dish.
On top of baked potatoes: Another great serving suggestion is to use this dish as a topping for baked potatoes. The sweetness of the corn and the creaminess of the cheese goes perfectly with the earthy flavors of the potatoes.
For breakfast: This dish can also be served as a breakfast dish. Simply add scrambled eggs and diced ham or bacon to the corn mixture for a delicious breakfast bowl.
- 2 ears fresh sweet corn kernels removed and cobbs discarded
- ½ small onion diced
- ½ small green bell pepper diced
- ½ small red bell pepper diced
- 2 tablespoons mayonnaise
- ½ cup freshly shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon butter
- Heat a pan over medium heat and add the butter. Once melted, add the diced onion and sauté for 1-2 minutes until translucent.
- Add the diced green and red bell peppers to the pan and sauté for an additional 2-3 minutes until slightly softened.
- Add the corn kernels to the pan and continue sautéing for another 2-3 minutes until they are cooked and slightly browned.
- Reduce the heat to low and add the mayo. Stir well to combine.
- Add the shredded mozzarella cheese to the pan and continue stirring until the cheese has melted and is evenly distributed throughout the mixture.
- Season with salt and pepper to taste. Serve hot and enjoy!