Go Back
–+ servings
Cheesy Korean corn cheese baked in a cast iron skillet.

Korean Corn Cheese (Creamy and Cheesy)

Print Recipe
Creamy, gooey Korean corn cheese is a very easy recipe that you can make with basic pantry ingredients in just 20 minutes. Perfect as a comforting side dish or as a dip for chips and bread.
Course Appetizer, Side Dish
Cuisine Korean
Diet Gluten Free
Keyword canned corn, comfort food, corn cheese, corn kernel, korean corn cheese, Thanksgiving side dish
Prep Time 5 minutes
Bake time 10 minutes
Servings 4
Calories 343
Author Holly Ford

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.

Nutrition

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