Name: Korean Corn Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Korean
Ingredients: 2 cups corn kernels, canned, fresh, or frozen, thawed and well-drained; 3 tablespoons finely chopped red bell pepper; 2 green onions, thinly sliced, with a few tablespoons of dark green slices set aside for garnish; 3 tablespoons mayonnaise; 1 to 2 teaspoons granulated sugar; 1/4 teaspoon fine sea salt, or to taste; Dash ground black pepper, or to taste; 1 tablespoon butter; 1 cup (4 ounces) shredded mozzarella cheese

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by Diana Rattray

Korean corn cheese is a savory, slightly sweet dish that is versatile and delicious. With a layer of melty cheese on top of perfectly seasoned sweet corn, it can be served as a side dish or appetizer. Everyone in the family, from kids to adults, will fall in love with this fabulous cheesy corn dish.

Corn cheese is easy, too. It takes just minutes to throw together in a small oven-proof skillet, and it requires only about 5 to 7 minutes of cooking time. A quick sauté on the stovetop is followed by a few minutes under the broiler to melt and brown the cheese layer.

I used mozzarella cheese in this version, but you can use any good melting cheese. Fontina would be wonderful, or add some Cheddar, Swiss, or Muenster to the mozzarella.

How To Make It

Heat the broiler. Melt the butter in an 8-inch skillet over medium heat.

Meanwhile, combine the corn, bell pepper, and green onions (reserve some for garnish) in a bowl and add the mayonnaise, sugar, salt, and pepper; stir to blend and add the mixture to the skillet.

Sauté the corn mixture until hot, about 3 to 5 minutes. Taste and adjust the seasonings.

Remove the pan from the heat and sprinkle the cheese over the corn mixture.

Place the pan under the broiler and broil until the cheese is melted.

Garnish the corn cheese with green onions and serve hot.

What makes this cheesy corn Korean?

Apparently, cans of corn were handed out to Koreans by American soldiers during the Korean war in the early 1950s. This introduction to corn led to many new and creative Korean dishes. Cheese can also be traced back to the Korean war and a surplus of military items left by the U.S. Army.

Can I double the recipe?

Absolutely! Double the ingredients, tasting for seasoning, and cook the dish in a 10-inch skillet.

What can I do in advance?

You can combine the corn, bell pepper, and sliced green onions in a bowl. Cover the bowl and refrigerate the mixture until you’re ready to melt the butter in the skillet and sauté the corn mixture.

How to Serve Korean Corn Cheese

Serve Korean corn cheese as a side dish or appetizer.
Serve the corn cheese with kimchi on the side.
Cheesy corn is fantastic with BBQ, such as Korean short ribs, or serve it with pulled pork or shredded beef with Gochujang sauce.
Korean corn cheese also makes a delicious appetizer. Serve it with sturdy tortilla chips or bagel chips for dipping.

Variations

Korean corn cheese is versatile, it’s easy to tailor ingredients and flavors to suit your tastes.

Add crispy fried bacon or pancetta to the corn mixture.
Add a dash of gochugaru chili powder.
Sauté a finely chopped shallot along with the corn.
Instead of green onions, garnish the cheese corn with chives, cilantro, bacon, or diced fried pancetta.
Add a diced tomato or several halved grape tomatoes to the corn mixture along with or in addition to the red bell pepper.