Easily make the gooiest melty Corn Cheese recipe at home with only 6 ingredients - in under 10 minutes! It's the simplest side dish - without the messiness cutting corn off the cob!
Corn cheese has blown up as a rich and creamy side dish that’s taken over many Korean restaurants. This was always an absolute MUST when eating out with friends at our fave Korean restaurants in SF. There's nothing like indulging in a bite (or plate's worth hehe) of this gooey cheesiness with succulently tender Kalbi Korean Short Ribs and a side of fluffy Steamed Eggs with either a saucy bowl of Tteokbokki Ramen or chewy Tteokbokki!
Luckily, you could easily make Korean Takeout at home - especially since you'll only need 6 ingredients for this easy side dish recipe!
Jump to:
🥘What is Corn Cheese Made of?
- Corn: For this Korean corn cheese recipe, I'm using canned corn because it's inexpensive and accessible all year 'round. No need to wait for corn season or creating a mess of cutting corn off the cob!
- Mozzarella: Repeat after me - freshly grated only! Yesss, it makes all the difference & it's absolutely worth it for that epic cheese pull. I knowww, grating cheese is more time consuming BUT I gotchu for quick & easy grating tips below!
- Japanese Mayo: If you haven't tried Japanese mayo - omg you haven't lived! You need this in your pantry ASAP. It adds an extra layer of creaminess, tang, & helps bind the ingredients for the cheese corn together. Good luck bc there's no going back after this Japanese mayo.
- Brown Sugar: Yep, just a little makes a big difference to help accentuate the sweetness of the corn & contrast the saltiness of the cheese.
🔪 How to Make Corn Cheese
Step 1: Heat a small pan or cast iron on medium-high heat, then add drained corn & cook for 1-2 minutes or until all of the excess liquid is evaporated.
Then toss in Japanese mayo, brown sugar, & a pinch of salt, then stir to combine well.
Step 2: Stir in freshly grated mozzarella cheese - as much as your heart desires! Then sprinkle a bit more on top 😉 and cover with a lid until melted.
Step 3: If you're feeling fancy, top with green onions & enjoy immediately while it's still hot & bubbly!
👩🏽🍳 Key Tips
Ultimate Cheesy Goodness
For this recipe, I love using mozzarella cheese. Nothing has quite a cheese pull like mozzarella! If you want maximum cheesy gooeyness, you have to get the right kind of mozzarella: block cheese. Yep, resist the urge to reach for the pre-shredded mozzarella!
Pre-shredded mozzarella is more convenient, I’ll admit. But, it also has a thin coating on the cheese to prevent the shreds from sticking together in the packaging. When it’s cooked, it doesn’t melt together into that epic gooey cheesiness you know and love.
Yes, shredding your own cheese takes a little more time and effort, but it’s SO worth it!
For easy grating, you can pop it in the freezer for a few minutes - cold cheese is easier to grate that warm soft cheese.
Avoid Watery Corn Cheese
Soupy Korean corn cheese isn't what most people are going for here & it's super easy to avoid!
First, let your canned corn drain for a few minutes while you're gathering all of your ingredients. The longer you let it drain, the shorter the next step is.
Next step - cook the corn in the pan until you don't see any more excess liquid. This step is crucial to get rid of any moisture that would make your corn cheese watery! This may take a couple of minutes, depending on how well drained the corn is.
And that's it! Follow the rest of the recipe
💭 Recipe FAQs
Corn cheese is best enjoyed immediately while it's still hot & bubbly, but you can still store any leftover in an airtight container in the fridge for up to 3-4 days.
Just reheat it in the microwave while covered until the cheese is melty again.
🥗 What to Serve with Corn Cheese
Let's Get Cooking!
For drool-worthy step-by-step videos, follow along @MikhaEats on Instagram & Tiktok - and don't forget to tag @MikhaEats for a chance to be featured!
Corn Cheese Recipe
Ingredients
- 15- oz can of corn well drained
- 2 tablespoons Japanese mayo
- 1 teaspoon brown sugar
- ⅛ teaspoon salt
- 1 cup mozzarella shredded & divided
- 1 green onion thinly sliced for garnish
Instructions
- Heat a small cast iron or pan on medium-high heat, then add the drained corn. Cook for a couple of minutes, or until any residual liquid has evaporated and corn has softened.
- Reduce heat to medium , then add Japanese mayo, brown sugar, & salt, then mix until combined well.
- Pour in shredded mozzarella cheese, reserving a little for the top. Stir everything together, top with the remaining reserved mozzarella cheese, then cover with a lid. Allow cheese to melt for a minute or two, then garnish with sliced green onions if desired. Enjoy immediately while it’s still hot and gooey!
Notes
- Japanese Mayo: I highly recommend Japanese mayo for this recipe because it's creamier than American mayo and adds subtle sweet and tangy flavors. You can get it at local Asian or Japanese markets.
- Brown Sugar: A little goes a long way & I don't recommend skipping it! This helps accentuate the sweetness of the corn & contrast the saltiness of the cheese.
- Mozzarella Cheese: Grating your own cheese is the way to go, especially if you want gooey corn cheese with insane cheese pull!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
Leave a Reply