Korean corn cheese is a creamy, cheesy side dish made with sweet corn and pantry staples in just 15 minutes. A popular Korean BBQ side dish, it also doubles as a delicious dip for chips and bread!

Cheesy Korean corn skillet baked in a cast iron skillet.

There’s something about corn that Koreans just love—you’ll find it in everything from sweet desserts to savory pizza toppings. And when you mix it with melty cheese, you get Korean corn cheese, a creamy, gooey, and utterly irresistible dish.

This recipe uses a blend of mozzarella and Mexican cheese for the best flavor and texture—way better than mozzarella alone! With just basic pantry staples, you can whip up a cheesy corn appetizer everyone will love.

A spoonful of corn cheese with stretchy melted cheese.

What is Korean corn cheese?

Korean corn cheese is a creamy, cheesy fusion side dish made with canned corn, meltable cheese, mayonnaise, and a touch of sugar, baked until gooey and golden. It’s a must-try Korean BBQ side dish, often served sizzling at Korean barbecue restaurants—especially alongside samgyupsal (grilled pork belly).

Beyond BBQ, this cheesy Korean corn side dish doubles as a delicious dip for chips or toast and pairs perfectly with a cold beer or classic Korean drinks like soju. It’s a popular anju recipe—a snack designed for Korea’s vibrant drinking culture.

📌 More Korean Drinking Snacks (Anju): Pair corn cheese with Korean Fried Chicken or Kimchi pancake for the ultimate Korean comfort food experience!

Ingredients for making Korean corn cheese.

How to make Korean corn cheese

Onion and garlic cooking in a skillet.
Corn kernels, cheeses, mayo added to the aromatics.

Sauté onion and garlic in butter in a small cast iron skillet (8-inch) or oven-safe pan until soft. Stir in corn, mayo, sugar, and half the cheese, mixing well.

Adding more cheese on top of corn cheese mixture.
Korean corn cheese baked and broiled.

Top with more cheese and bake at 400°F for about 10 minutes until it’s melted, golden, and irresistibly bubbly. Dig in while it’s hot—cheese waits for no one!

📌 For those who adore a golden crust, give it a quick broil on high for an additional 1-2 minutes until you see those toasted spots appear. Watch carefully to avoid burning. Garnish with chopped green onions.

Serving Ideas

This cheesy, melty goodness isn’t just for Korean BBQ—it’s a total crowd-pleaser. Serve it hot and bubbly with tortilla chips, crackers, or toasted bread, and watch it disappear faster than you can say cheese pull!

It also makes a tasty twist on sweet corn casserole, perfect for Thanksgiving or any holiday feast. One bite, and don’t be surprised if someone starts asking for the recipe!

Quick Pro Tips

  1. Add a little chopped green pepper for a subtle crunch and extra depth.
  2. Try different meltable cheeses like mozzarella, cheddar, pepper jack, Colby, or Muenster to create your own unique flavor.
  3. No mayo? No problem! Swap it with sour cream, Greek yogurt, or cream cheese for a different creamy texture.
  4. Make ahead: Assemble everything in an oven-safe dish, cover, and store in the fridge for up to 24 hours. When ready, bake until hot and bubbly.
  5. Leftovers? Store in an airtight container in the fridge and reheat in the oven or air fryer until warm and melty again.
Gooey melted cheese from the baked Korean corn cheese.

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Cheesy Korean corn cheese baked in a cast iron skillet.

Easy Korean Corn Cheese

Servings: 4
Prep Time: 5 minutes
Bake time: 10 minutes
Total Time: 15 minutes
Korean Corn Cheese is a creamy, cheesy side dish made with sweet corn and pantry staples in just 15 minutes. Serve it as a comforting side or a delicious dip for chips and bread!
5 from 3 ratings
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Ingredients

  • 1 tbsp butter
  • 1/4 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 15 oz (430 g) canned whole kernel corn, drained
  • 3 tbsp mayonnaise
  • 1 tsp sugar
  • 1 cup (8 oz) shredded mozzarella cheese, divided
  • 1/2 cup (4 oz) shredded Mexican cheese blend, divided
  • 1 green onion, finely chopped, optional

Instructions 

  • Heat your oven to 400˚F. Melt butter in a skillet over medium heat, then cook the onion and garlic until soft. Remove the skillet from the heat, then stir in the corn, mayo, and sugar. Add half of the mozzarella and half of the Mexican cheese, blending well with the corn mixture.
  • Spread the mixture in the skillet, sprinkle with remaining cheeses, and bake for 10 minutes or until cheese melts and bubbly.
  • For a golden brown top, broil for 1-2 minutes at the end of baking. Keep a close eye to prevent burning. Enjoy the Korean corn cheese warm from the oven and serve with your favorite main dish.

Notes

Easy Tips for the Best Korean Corn Cheese
  • Toss in a little chopped green pepper for extra texture and flavor.
  • Try mozzarella, cheddar, pepper jack, Colby, or Muenster for a different twist.
  • Skip the mayo? Swap it with sour cream, Greek yogurt, or cream cheese for a creamy alternative.
  • Make it ahead: Prep everything in an oven-safe dish, cover, and refrigerate for up to a day. Just bake when ready!
  • Enjoy it as a side dish, a sweet corn casserole, or scoop it up with tortilla chips as an appetizer.
  • Storing leftovers: Keep in an airtight container in the fridge and reheat in the oven or air fryer until warm and melty.
Cuisine: Korean
Course: Appetizer, Side Dish
Author: Holly Ford
Calories: 343kcal, Carbohydrates: 5g, Protein: 21g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 70mg, Sodium: 672mg, Potassium: 101mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 616IU, Vitamin C: 1mg, Calcium: 649mg, Iron: 0.4mg
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