옥수수 치즈 Korean Corn Cheese Recipe
옥수수 치즈 Korean Corn Cheese Recipe is a easy Korean recipe that serves 4. 360 calories per serving. Recipe by Nicko's Kitchen on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $3.43 total, $0.86 per serving
Ingredients
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 1 can (15 oz) Canned Corn Kernels (drained and patted dry)
- 2 Scallions (thinly sliced)
- 3 tablespoons Mayonnaise (use a good quality brand)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 cup Fresh Mozzarella (shredded or torn into small pieces)
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
Instructions
Preheat Broiler
Set your oven’s broiler (or grill) to 180°C (350°F) and let it preheat for about 5 minutes.
Time: PT5M
Temperature: 180°C
Prepare Ingredients
Drain the canned corn and pat dry. Slice the scallions thinly. Grate the mozzarella and set aside.
Time: PT5M
Melt Butter
Place the oven‑safe skillet on the stove over medium‑high heat and melt the butter.
Time: PT2M
Sauté Corn
Add the drained corn to the melted butter and fry, stirring occasionally, for 3–4 minutes until the kernels develop light char marks.
Time: PT4M
Add Scallions
Stir in the sliced scallions and cook for about 1 minute until they soften slightly.
Time: PT1M
Mix Mayo Sauce
Remove the pan from the heat. Quickly whisk in the mayonnaise, sugar, salt, and black pepper until a smooth coating forms.
Time: PT2M
Add Cheese and Spice
Evenly spread the corn‑mayo mixture in the pan, sprinkle the shredded mozzarella over the top, and finish with a light dusting of cayenne pepper.
Time: PT2M
Broil Until Golden
Place the skillet under the preheated broiler for 5–8 minutes, watching closely, until the cheese melts, bubbles, and turns golden brown.
Time: PT7M
Temperature: 180°C
Rest and Serve
Remove the pan from the oven, let it sit for 2 minutes, then serve family‑style straight from the skillet.
Time: PT2M
Nutrition Facts
- Calories
- 360
- Protein
- 10 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Egg, Soy
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil, vegetable oil
- Instead of Canned Corn Kernels: Fresh corn kernels, frozen corn
- Instead of Scallions: green onions, chives
- Instead of Mayonnaise: Greek yogurt, vegan mayo
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Fresh Mozzarella: shredded mozzarella cheese, provolone
- Instead of Cayenne Pepper: chili powder, red pepper flakes
Equipment Needed
- Oven‑Safe Skillet or Frying Pan
- Stove or Portable Burner
- Broiler or Grill
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Measuring Spoons
- Oven Mitts
Critical Steps — Do Not Skip
- Sauté corn until lightly charred (Step 4).
- Mix mayonnaise off the heat to keep the sauce smooth (Step 6).
- Broil until cheese is melted and golden, watching closely (Step 8).
Chef Tips from the Video
- Use fresh, high‑moisture mozzarella for the best stringy pull.
- Add a pinch of garlic powder to the mayo mixture for extra depth.
- For extra crunch, sprinkle a handful of toasted panko breadcrumbs before broiling.
Troubleshooting
Corn does not develop any color.
Increase the heat slightly and let the corn sit undisturbed for a few seconds to achieve a light char.
Cheese does not melt or stays rubbery.
Make sure the broiler is fully preheated and the pan is placed close to the heat source; cover loosely with foil if the top browns before melting.
Dish is watery after adding mayo.
Pat the drained corn dry before sautéing and add the mayo off the heat; stir quickly to incorporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat under the broiler or in a microwave.
Freezer: Freezing is not recommended because the cheese texture changes, but you may freeze for up to 1 month and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the corn‑mayo mixture up to Step 6 and refrigerate for up to 24 hours; add cheese and broil just before serving.
- Grate the mozzarella ahead of time and keep it covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Korean Cheese Corn in Korean street food culture?
Korean Cheese Corn, known as "Cheese Corn" (치즈콘), originated as a popular street‑food snack in South Korea, especially in night markets. It reflects Korea’s love for combining creamy cheese with sweet corn, a trend that grew alongside the country’s fascination with Western‑style cheese in the 2000s.
What are the traditional regional variations of Korean Cheese Corn within Korea?
While the basic recipe stays the same, some regions add gochujang (Korean red pepper paste) for a spicy kick, or sprinkle toasted seaweed flakes for an umami boost. In Busan, a touch of butter‑garlic sauce is sometimes mixed in, whereas Seoul vendors often top it with extra shredded mozzarella.
How is Korean Cheese Corn traditionally served in Korean cuisine?
It is typically served hot, straight from the grill or broiler, in a small metal pan or on a wooden board. Vendors often let diners pull the cheesy strands with a fork or chopsticks, and it is commonly enjoyed alongside fried chicken, tteokbokki, or as a late‑night snack with a cold beer.
During what occasions or celebrations is Korean Cheese Corn commonly enjoyed in Korean culture?
Korean Cheese Corn is a go‑to snack during night‑market outings, late‑night study sessions, and casual gatherings with friends. It also appears at street‑food festivals and is a favorite comfort food during the colder months because of its warm, cheesy texture.
How does Korean Cheese Corn fit into the broader Korean street‑food tradition?
The dish exemplifies the Korean street‑food ethos of quick, indulgent bites that blend sweet, salty, and spicy flavors. It sits alongside other handheld favorites like hotteok, tteokbokki, and Korean fried chicken, offering a vegetarian alternative that still satisfies cravings for richness.
What are the authentic traditional ingredients for Korean Cheese Corn versus acceptable substitutes?
Authentic ingredients include canned sweet corn, unsalted butter, Korean‑style mayonnaise, fresh mozzarella, scallions, and a pinch of cayenne or gochugaru. Substitutes can be fresh corn, Greek yogurt instead of mayo, cheddar cheese for mozzarella, and chili powder if cayenne is unavailable.
What other Korean dishes pair well with Korean Cheese Corn?
Korean Cheese Corn pairs beautifully with Korean fried chicken, spicy tteokbokki, kimchi pancakes, or a simple bowl of bibimbap. The creamy corn balances the heat of gochujang‑based dishes and the crunch of fried items.
What makes Korean Cheese Corn special or unique in Korean cuisine?
Its uniqueness lies in the marriage of sweet corn and melty cheese, a combination that was once rare in Korea. The dish’s texture—crispy charred corn, creamy mayo, and stretchy mozzarella—creates a multi‑sensory experience that has become a modern comfort classic.
What are the most common mistakes to avoid when making Korean Cheese Corn at home?
Common errors include overcooking the corn so it becomes soggy, adding mayonnaise while the pan is still on high heat (which can cause separation), and broiling too long, which burns the cheese. Keep the corn dry, mix the mayo off the heat, and watch the broiler closely.
Can I make Korean Cheese Corn ahead of time and how should I store it?
Yes, you can prepare the corn‑mayo mixture up to the point of adding cheese, then refrigerate it in an airtight container for up to 24 hours. When ready to serve, spread the mixture in a pan, top with mozzarella, and broil until golden.
What does the YouTube channel Nicko's Kitchen specialize in?
The YouTube channel Nicko's Kitchen focuses on easy, home‑cooked Asian comfort foods, especially Korean and Japanese street‑food inspired recipes. Nicko emphasizes quick techniques, affordable ingredients, and dishes that bring friends together around the table.
Last updated: September 6, 2026
