korean corn cheese

A popular appetizer consisting of creamy corn topped with melted cheese.

Korean Corn Cheese

(15.25-oz) cans whole kernel corn (no salt added) (drained)

unsalted butter

mayonnaise

tbsp white granulated sugar

salt and pepper (to taste)

mozzarella cheese

green scallions (thinly sliced)

In a large cast iron skillet, add corn, butter, mayonnaise, and sugar. Bring skillet to medium heat and stir contents continuously until butter is melted and corn is evenly mixed in the butter and mayonnaise. Sprinkle salt and pepper and mix in. When the mixture is bubbling and hot, sprinkle the surface with cheese. You can cover skillet with a lid until cheese is melted or you can put the skillet into the oven.

To finish off in the oven, place skillet in oven. Set your oven to low broil. Watch through oven door carefully and let cheese broil about 3-5 minutes or until the surface turns a light brown. Remove from oven and garnish with fresh scallions. Serve while warm.

I love whipping up this Korean corn cheese in just 15 minutes! With gooey mozzarella, sweet corn, and a hint of maple, it’s a quick, satisfying dish for busy home cooks.

oz corn (drained)

maple syrup

salt

black pepper

red onion (finely chopped)

mozzarella cheese (shredded)

scallion (thinly sliced)

If you have an oven with a broiler, place the rack on the top tier and preheat your oven to 350ºF / 180ºC. Keep the rack in the middle if your oven doesn’t have this feature.

In a medium bowl, mix together corn, mayonnaise, maple syrup, salt, black pepper and red onion.

In an 8-inch cast-iron or ovenproof skillet, melt the butter over high heat. Add the corn mixture and sauté until just warmed, about 2 to 3 minutes.

Spread the mixture evenly into a single layer in the skillet, then top with cheese.

Broil until the cheese is golden brown in spots, approximately 3 to 4 minutes. Keep a close eye on it, as oven temperatures may vary. If using an oven without broiling features, bake for 15 to 20 minutes.

Sprinkle with scallions and serve immediately.

A popular Korean corn cheese snack that&#039;s cheesy, sweet &amp; savory combined with the flavors of Elote (Mexican Grilled Corn) spice &amp; tang.

Korean Corn Cheese (Elote Style)

corn

onion ((diced, approx. ¼ cup))

½ tablespoons Japanese Kewpie mayonnaise ((or regular mayonaise))

butter

sugar

green onion ((finely chopped))

mozzarella

cheddar ((I like to use old cheddar))

cotija cheese ((or feta, crumbled))

lime

cayenne pepper

Remove the husk and leaves of the corn

(Optional) Brush the corn with a bit of oil and grill the corn on high heat until brown and charred

Shave the kernels off of the corn cob with a knife. To keep the corn from falling everywhere, place it on an upside-down bowl and cut the kernels downwards into a large plate or metal cookie sheet tray.(Use a larger plate than I have in the photo, so that your knife doesn&#39;t hit the plate while you are cutting downwards 😂)

Prepare the Corn on the Cob (Skip if Using Canned Corn)

Add the fresh corn (or canned corn) into a bowl. If you are using canned corn, drain it well before using it.

Finely dice 1 small onion and place it in a bowl with the corn.

Add in 2 ½ tablespoons Japanese Kewpie mayonnaise¼ teaspoon salt and ½ teaspoon sugar and mix together in a bowl.(you can skip the sugar if you&#39;re using canned corned, but if you want it sweet anyway, you can add in the extra sugar.)

Making the Corn Mixture

Crumble up ⅓ cup cotija cheese and add it to the bowl of corn

Cut 1/4 of a lime and squeeze the juice into the bowl of corn (add more lime juice if you like a tangier flavor)

Add in 1 teaspoon cayenne pepper and mix everything well

Adding Elote Ingredients (Skip if Making Traditional Corn Cheese)

Finely chop the green onions and set aside

Grate 1 cup mozzarella and ½ cup aged cheddar. Set it aside for later.

Prepare the Cheese and Green Onions

Set the stove to medium heat and melt the butter in a pan.

Add in the corn mixture and cook for 10-15 minutes

Add in the green onions and mix together.

Top the corn with the mozzarella and cheddar cheese mixture, put a lid on it, and let it &#39;steam&#39; the cheese for approx. 5 minutes until it has melted.

Enjoy!

Option 1 - Cooking the Korean Corn Cheese (Stovetop Instructions)

Move the corn to an oven safe pan and top with grated mozzarella and cheddar cheese mix cheese

Broil for 3-5 minutes or until the cheese has melted at the top and is brown.

Option 2- Cooking the Korean Corn Cheese (Oven Instructions)

Very good and easy to make. ( Optional, I added finely diced green peppers or can of diced chilies,drained)

This is my favourite dish because I love corn and cheese, not all cheeses I like, but the one you selected is my kind of tea, when mingling all up ---- Oh, so delicious!.  Thank you.

Oh, that loos so delicious.  I am so glad corn is in season!

WOW! This is amazing. I love cheese heavy snacks. I love the idea of corn and cheese together. I will be making it soon.

Omg this looks amazing, anything cheesy I am on board with! Love it

I'm a SUPER big fan of corn ALL the ways.  Also cheese.  Also cheese all the ways.  So there's no way this skillet of corn and cheesy goodness is not delicious!

I'm so glad you finally got to experience "real" corn! This looks like a fantastic dip for cocktail hour! Definitely giving this one a try!

Top 3 korean corn cheese recipes from across the web

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Korean Corn Cheese

Korean Corn Cheese

Korean Corn Cheese (Elote Style)

Top 3 korean corn cheese recipes from across the web

The most viewed korean corn cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Corn Cheese

Korean Corn Cheese

Korean Corn Cheese (Elote Style)

The most viewed korean corn cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine