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Korean Corn Cheese

Korean corn cheese is a creamy mayo-and-corn bake topped with two kinds of cheese and finished under the broiler until golden and bubbly. This easy corn recipe delivers a stretchy mozzarella top with visible corn underneath—great as a cheesy corn appetizer or Korean bar food.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Breakfast, Side Dish
Cuisine: Korean
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

corn cheese base
  • 2 cup canned or frozen corn Drain well to prevent watery dip.
  • 3 tbsp mayonnaise Use Kewpie for tangy creaminess.
  • 1 tbsp sugar Balances the corn sweetness.
  • 0.25 tsp salt
  • 1.5 cup mozzarella cheese Shredded, for a melty, stretchy top.
  • 0.25 cup parmesan Grated for extra salty browning.
  • 0.25 fresh parsley For garnish; optional but adds color and freshness.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat
  1. Preheat the oven to 400°F, or prepare the broiler for direct browning.
  2. Choose a small oven-safe cast iron skillet or baking dish so the cheese top turns golden without spreading.
Mix the corn
  1. Mix the drained corn with mayonnaise, sugar, and salt until evenly coated.
Assemble
  1. Transfer the corn mixture to a small oven-safe baking dish or cast iron skillet and spread it into an even layer.
  2. Top evenly with shredded mozzarella, then sprinkle grated parmesan over the surface.
Bake and broil
  1. Bake at 400°F for 10 minutes, until the edges are hot and the mozzarella starts melting.
  2. Broil for 3–5 minutes until the cheese is golden and bubbling, with visible melt and stretch.
Garnish and serve
  1. Garnish with fresh parsley and serve immediately with tortilla chips or bread.

Notes

For the creamiest texture, drain corn very well and keep the dish small so the cheese browns quickly. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until hot (microwave may soften the cheese). This can be frozen for up to 2 months, but expect a slightly softer texture after reheating. For a dairy-light option, use reduced-fat mozzarella and parmesan, keeping the same bake and broil times for browning.