We’d understand if you’re a little wary of anything described as “corny” or “cheesy,” but trust us on this one.
Korean corn cheese, a dish made with — you guessed it — corn and cheese, is a popular offering at Korean BBQ restaurants and bars across South Korea. But there’s no reason you can’t whip up a batch of corn cheese at home the next time you’re entertaining.
“I love it because it’s a lovely snack to be had with beer, with friends,” Chef Emily Lonigan of the Niagara Falls Culinary Institute tells Nexstar’s WIVB.
It’s also great with crackers or tortilla chips, but no one will blame you if you end up spooning some right out of the baking dish.
Korean Corn Cheese
Yield: 5–6 servings. Cook time: 15–20 minutes.
Ingredients
- 2 ears fresh sweet corn kernels or 2 cups of frozen or canned corn
- 4 ounces shredded mozzarella
- 1/2 cup mayonnaise
- 1½ teaspoons sugar
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit. Grab a large mixing bowl and prepare with cooking spray (to reduce sticking).
Combine the corn, cheese, mayo, sugar and green onions on the bowl. Mix to combine.
Transfer mixture to a lightly greased baking dish or a cast-iron pan and bake, uncovered, for 10 minutes or until cheese is melted and bubbly.
Place baking dish under the broiler for an additional 2 minutes or until the top is browned. Serve immediately.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
