Korean Corn Cheese is an easy and tasty munchie you make at home at any time. It’s a sweet and creamy side dish you will enjoy with beer and other Korean dishes!
Korean Corn Cheese isn’t traditionally Korean. There are many versions of cooking corn from other cultures where corn is a staple side dish.
However, in recent years, corn cheese has been growing in terms of popularity as an add-on to Korean BBQ and Spicy Ramen. The sweet and creamy flavor would often complement and slightly tone down any spicy and savory food it is paired with. Any dish becomes more delightful because corn cheese would add crunch and richness!
Korean Corn Cheese Ingredients
- Corn – The main ingredient of the dish. No need to use fresh corn on the cob. Canned corn is perfect and it has a brine that leaves it juicy and slightly sweet by itself.
- Butter and Mayo – These two components help make the corn cheese creamy. I used a little bit of mayo to make it richer as compared to just using butter.
- Sugar – While corn is already sweet on its own, adding sugar will not make it too sweet. Rather, it brings out more corn flavor. Nevertheless, this ingredient is optional.
- Mozzarella Cheese – The salty yet creamy component of the dish—makes corn cheese tastier and more enjoyable to eat. Add as much cheese as you like.
- Black Pepper – To balance the sweetness and creaminess, I added some black pepper. Feel free to add pepper flakes as well if you want the corn cheese to have a little heat.
- Sizzling Pan – Corn Cheese is more about presentation than process. This dish is usually served on a sizzling plate and served sizzling hot so that you can smell the sweet corn and the cheese remains melted.
Some recipes like to add onion, bell pepper, or garlic to balance out the sweetness, but I think you don’t need them anymore. But that’s up to you too!
How to Make Korean Corn Cheese?
To start, drain out the brine from the canned corn. Make sure no water is left so it doesn’t become soupy.
Place the drained corn in a bowl. Add two tablespoons of mayonnaise, one tablespoon of butter, one tablespoon of sugar, and some black pepper. Mix this thoroughly.
In high heat, put sesame oil and your seasoned corn in a pan. Saute it for a couple of minutes until all seasonings have been thoroughly incorporated. Add as much cheese as you like and spread it out evenly.
If you have a sizzling pan, heat it up. When it is hot enough, transfer the corn when the cheese is about 80% melted. The hot plate will finish the cooking and the melting. No need to add oil in the hot plate because the corn already has a lot of oily components. Additionally, be careful as the high heat will make the corn spatter.
What to Eat with Korean Corn Cheese?
Serve Korean corn cheese hot and sizzling with other munchies like sweet and spicy chicken, honey garlic chicken wings, dried squid, etc. Scoop it to eat or use it as a dip, so good when you’re not sober anymore LOL! This will fill up the room with a nice sweet smell!
You can also enjoy this with your kimchi fried rice, spicy ramen, or Korean BBQ. This will make your meals super indulgent! Just be careful, this will be super hot, don’t burn yourself like I did LOL!
Other tasty side dishes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Corn Cheese
Equipment
- Hot Plate
Ingredients
- 1 can Kernel Corn
- 2 tbsp Mayonnaise
- 1 tbsp Sugar Optional
- Black Pepper
- 1 tbsp Butter
- Sesame Oil For sauteing
- Mozzarella Cheese As much as you like
Instructions
- Drain the kernel corn well and place in a bowl.
- Add mayonnaise, butter, sugar, and black pepper to the corn and mix well.
- In a pan, on high heat and a little bit of sesame oil, saute the corn for a couple of minutes.
- Add as much cheese as you like and mix until 80% melted.
- Heat up your hot plate and once hot enough, transfer the corn in it. Allow it to sizzle and finish the cooking and completely melt the cheese.
- Serve hot and enjoy with other munchies and beer!
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