Korean Cheese Corn. Perfect for BBQs
Korean Cheese Corn. PERFECT for BBQs is a easy Korean recipe that serves 4. 210 calories per serving. Recipe by Tasty on YouTube.
Prep: 15 min | Cook: 21 min | Total: 46 min
Cost: $4.02 total, $1.00 per serving
Ingredients
- 2 cups Fresh Corn Kernels (freshly shucked; can substitute canned or frozen corn (thawed and drained))
- 1.5 cups Mozzarella Cheese (shredded; divided (1 cup for mix, 0.5 cup for topping))
- 2 tablespoons Mayonnaise (optional; adds richness)
- 1 teaspoon Monk Fruit Sweetener (or any low‑calorie sweetener)
- 1/2 teaspoon Garlic Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly ground preferred)
- 2 stalks Green Onions (chopped; for garnish)
- 2 tablespoons Unsalted Butter (to coat the skillet)
Instructions
Prepare the Corn
If using fresh corn, shuck the ears and slice the kernels off the cob; if using canned or frozen, drain and pat dry.
Time: PT5M
Mix the Base
In a large mixing bowl combine the corn kernels, 1 cup shredded mozzarella, mayonnaise, monk fruit sweetener, garlic salt, and black pepper. Stir until everything is evenly coated.
Time: PT5M
Butter the Skillet
Place the oven‑safe skillet on the stovetop over medium heat and add the butter, swirling to coat the bottom completely.
Time: PT2M
Temperature: Medium heat
Transfer to Skillet
Pour the corn mixture into the buttered skillet, spreading it into an even layer.
Time: PT1M
Bake
Place the skillet in a pre‑heated oven at 400°F and bake for 15‑20 minutes, until the corn is tender and the cheese has melted.
Time: PT18M
Temperature: 400°F
Add Garnish
While the corn is baking, finely chop the green onions. After the bake, sprinkle the chopped green onions and the remaining 0.5 cup mozzarella over the top.
Time: PT2M
Broil
Switch the oven to broil and cook for about 3 minutes, or until the top cheese is bubbly and lightly browned.
Time: PT3M
Temperature: Broil
Serve
Remove the skillet with oven mitts, let it rest for 2 minutes, then serve hot as a side to Korean BBQ or any grilled meat.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 7g
- Carbohydrates
- 22g
- Fat
- 11g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Fresh Corn Kernels: Canned corn, Frozen corn
- Instead of Mozzarella Cheese: Cheddar, Monterey Jack
- Instead of Mayonnaise: Greek yogurt, Sour cream
- Instead of Monk Fruit Sweetener: Stevia, Erythritol
- Instead of Garlic Salt: Garlic powder + regular salt
- Instead of Black Pepper: White pepper
- Instead of Green Onions: Chives, Scallions
- Instead of Unsalted Butter: Olive oil, Margarine
Equipment Needed
- Large Mixing Bowl
- Oven‑Safe Skillet
- Knife
- Cutting Board
- Spatula or Wooden Spoon
- Measuring Spoons
- Oven Mitts
Critical Steps — Do Not Skip
- Mix the corn and cheese thoroughly so flavors coat every kernel
- Butter the skillet to prevent sticking and add richness
- Broil just until the cheese is bubbly and lightly browned to avoid burning
Chef Tips from the Video
- Use sweet corn at its peak (late summer) for maximum sweetness
- For extra umami, sprinkle a pinch of gochujang powder before baking
- If you like a crispier top, add a thin layer of panko breadcrumbs mixed with melted butter before broiling.
Troubleshooting
Corn looks watery after baking
Pat the corn dry before mixing or bake a few minutes longer uncovered to evaporate excess moisture.
Cheese didn’t brown under the broiler
Move the skillet to the top rack and broil an additional 1‑2 minutes, watching closely.
Dish is too salty
Add a splash of milk or extra mayo to balance the salt, and reduce garlic salt next time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of corn changes when frozen.
Room temperature: Can sit out for up to 1 hour after cooking; keep covered.
Make-Ahead Tips
- Prepare the corn mixture up to step 3 and refrigerate for up to 24 hours; bake and broil just before serving.
Frequently Asked Questions
What is the cultural significance and history of Korean cheese corn in Korean BBQ cuisine?
Korean cheese corn, often called "cheese corn" (치즈콘), is a popular anju (drinking snack) served at Korean BBQ restaurants. It blends the sweet crunch of corn with the creamy richness of mozzarella, reflecting Korea’s love for fusion comfort foods that pair well with grilled meats and soju.
What are the traditional regional variations of cheese corn in Korean cuisine?
While the basic cheese corn is common nationwide, some regions add gochujang (Korean red pepper paste) for heat, or top it with toasted seaweed flakes. In Jeju, a version may include sliced sweet potatoes for extra texture.
How is Korean cheese corn traditionally served in Korean BBQ restaurants?
It is usually served hot in a small cast‑iron skillet, placed directly on the grill or under a broiler, and eaten with a spoon or chopsticks alongside grilled meats, kimchi, and lettuce wraps.
What occasions or celebrations is Korean cheese corn associated with in Korean culture?
Cheese corn is a staple side at casual gatherings, especially BBQ parties, night‑out drinks, and during holidays like Chuseok when families enjoy a variety of shared dishes.
What other Korean dishes pair well with Korean cheese corn?
It pairs beautifully with samgyeopsal (pork belly), bulgogi, kimchi, Korean spicy cucumber salad (oi muchim), and a glass of soju or makgeolli.
What are the authentic traditional ingredients for Korean cheese corn versus acceptable substitutes?
Authentic ingredients include fresh corn kernels, mozzarella cheese, butter, garlic salt, and black pepper. Substitutes can be canned/frozen corn, cheddar or Monterey Jack cheese, and mayo can be omitted or replaced with Greek yogurt for a lighter version.
What are the most common mistakes to avoid when making Korean cheese corn at home?
Common mistakes include using overly wet corn (which makes the dish soggy), not buttering the skillet (causing sticking), and broiling too long, which burns the cheese. Also, forgetting to season before baking can lead to bland flavor.
Why does this Korean cheese corn recipe use a broiler for the final step instead of additional baking?
Broiling quickly caramelizes the top layer of mozzarella, creating a golden‑brown crust and a burst of flavor that baking alone cannot achieve. It also keeps the interior moist and tender.
Can I make Korean cheese corn ahead of time and how should I store it?
Yes, you can prepare the corn mixture up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake and broil as directed; leftovers keep in the fridge for 3 days and reheat in the oven.
What texture and appearance should I look for when making Korean cheese corn?
The corn should be tender but still slightly crisp, the cheese fully melted with a creamy interior, and the top layer lightly browned and bubbly after broiling. The green onions should add a fresh, slightly sharp contrast.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in fast‑paced, visually engaging recipe videos that cover a wide range of cuisines, cooking techniques, and trending food trends, often focusing on quick, approachable home‑cooking solutions.
How does the YouTube channel Tasty's approach to Korean cooking differ from other Korean cooking channels?
Tasty presents Korean dishes with a simplified, ingredient‑friendly twist, using readily available pantry items and clear step‑by‑step visuals, whereas many traditional Korean channels may focus on authentic techniques, regional ingredients, and longer preparation methods.
Last updated: September 4, 2026
