How to Make Korean Corn Cheese
How to Make Korean Corn Cheese is a medium Korean-American recipe that serves 4. 350 calories per serving. Recipe by VICE Asia on YouTube.
Prep: 40 min | Cook: 17 min | Total: 1 hr 12 min
Cost: $7.80 total, $1.95 per serving
Ingredients
- 4 ears Corn on the Cob (shucked, boiled 4‑5 min then fire‑roasted)
- 1 tablespoon Kosher Salt (for boiling water and pickling brine)
- 1 tablespoon Granulated Sugar (for pickling brine)
- 0.25 cup Rice Wine Vinegar (for pickled red onion brine)
- 2 cups Water (for pickling brine)
- 1 teaspoon Lemon Zest (zest of one lemon, added to pickling brine)
- 1 inch Fresh Ginger (peeled and sliced, added to pickling brine)
- 2 whole Dried Red Chili (adds subtle heat to the pickle)
- 1 whole Star Anise (flavorful spice for the pickle brine)
- 5 whole Black Peppercorns (for the pickle brine)
- 1 medium Red Onion (small‑diced for pickling)
- 1 tablespoon Shiro Miso (White Miso) (Japanese sweet miso for mayo)
- 1 tablespoon Doenjang (Korean Soybean Paste) (Korean fermented soybean paste for mayo)
- 2 tablespoons Mirin (sweet rice wine, alcohol burned off)
- 2 tablespoons Japanese Mayonnaise (Kewpie) (creamy base for the mayo)
- 0.5 lime Lime (juice of half a lime, added to mayo)
- 1 teaspoon Korean Red Chili Flakes (Gochugaru) (spicy component of Korean tahini)
- 2 tablespoons Tahini (sesame paste for Korean tahini sauce)
- 0.5 cup Fresh Basil (thin ribbons, garnish)
- 1 cup Mozzarella Cheese (shredded, melted on top)
- 2 tablespoons Parmesan Cheese (grated, finish garnish)
Instructions
Shuck and Boil Corn
Remove husks and silk from the corn ears. Bring a large pot of salted water to a boil, add the corn and cook 4‑5 minutes until kernels are plump and bright.
Time: PT10M
Fire‑Roast the Corn
Using a grill or a hot cast‑iron skillet, place the boiled corn directly over high heat. Turn frequently until the kernels are charred and smoky, about 5 minutes.
Time: PT5M
Prepare Pickled Red Onion
In a small saucepan combine rice wine vinegar, 2 cups water, 1 tbsp kosher salt, 1 tbsp sugar, lemon zest, sliced ginger, dried red chili, star anise, and peppercorns. Bring to a boil, then remove from heat. Add the diced red onion, stir, and let sit to cool for about 7 minutes.
Time: PT12M
Make Miso Mayo
In a mixing bowl whisk together shiro miso, doenjang, and mirin. Heat briefly in the saucepan until the mirin bubbles and the alcohol evaporates (about 1 minute). Transfer back to the bowl, add Japanese mayo and lime juice, then blend with a blender until smooth.
Time: PT5M
Prepare Korean Tahini
Mix Korean red chili flakes (gochugaru) with tahini in a small bowl until fully combined.
Time: PT2M
Slice Fresh Basil
Rinse basil leaves, pat dry, and slice into thin ribbons.
Time: PT3M
Assemble the Corn
In a large bowl combine the fire‑roasted corn kernels, pickled red onion (with some brine), miso mayo, and half of the sliced basil. Toss gently to coat.
Time: PT5M
Bake with Cheese
Spread the coated corn onto a baking sheet. Sprinkle shredded mozzarella evenly, then add grated parmesan on top. Bake in a preheated 500°F oven until the cheese is melted and lightly golden, about 7 minutes.
Time: PT7M
Temperature: 500°F
Finish and Serve
Remove from oven, drizzle Korean tahini over the hot corn, garnish with the remaining basil ribbons and extra lime wedges. Serve immediately, either hot or let cool for a cold corn salad.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 5g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Soy, Sesame, Egg
Ingredient Substitutions
- Instead of Corn on the Cob: Frozen corn kernels
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Honey
- Instead of Rice Wine Vinegar: Apple cider vinegar
- Instead of Lemon Zest: Lime zest
- Instead of Fresh Ginger: Ground ginger (use less)
- Instead of Dried Red Chili: Crushed red pepper flakes
- Instead of Red Onion: White onion, Vidalia onion
- Instead of Shiro Miso (White Miso): Other white miso
- Instead of Doenjang (Korean Soybean Paste): Red miso
- Instead of Mirin: Sake with a pinch of sugar
- Instead of Japanese Mayonnaise (Kewpie): Regular mayo
- Instead of Lime: Lemon juice
- Instead of Korean Red Chili Flakes (Gochugaru): Paprika + cayenne mix
- Instead of Tahini: Almond butter (different flavor)
- Instead of Fresh Basil: Thai basil, cilantro
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Pot
- Grill or Cast Iron Skillet
- Cutting Board
- Chef Knife
- Mixing Bowl
- Whisk
- Blender or Immersion Blender
- Small Saucepan
- Baking Sheet
- Oven
- Tongs
- Spoon or Spatula
Critical Steps — Do Not Skip
- Fire‑roasting the corn until properly charred
- Burning off the alcohol from mirin in the miso mayo
- Baking at high heat just until cheese melts without over‑cooking
Chef Tips from the Video
- Use a charcoal grill for authentic smoky flavor; a cast‑iron skillet works well on a gas stove.
- Add a splash of the pickling brine to the mayo for extra tang if desired.
- For extra heat, sprinkle a pinch of extra gochugaru on top before serving.
Troubleshooting
Corn is too soggy after boiling.
Boil only 4‑5 minutes; immediately shock in ice water before roasting to retain texture.
Mayo separates after blending.
Blend on low speed and add the mayo gradually; ensure the mirin is fully reduced before mixing.
Cheese becomes greasy rather than melty.
Do not add extra oil; the mayo already provides fat. Bake only until cheese just melts.
Storage
Refrigerator: Store leftover corn, mayo, and pickled onions in airtight containers for up to 3 days.
Freezer: Corn mixture can be frozen for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature longer than 2 hours due to mayo.
Make-Ahead Tips
- Pickled red onions improve after 12‑24 hours in the fridge.
- Miso mayo can be prepared up to 2 days ahead and stored chilled.
- Fire‑roasted corn can be made ahead and reheated quickly before assembling.
Frequently Asked Questions
What is the cultural significance and history of Korean Cheese Corn in Korean-American cuisine?
Korean cheese corn, known locally as "cheese corn" or "konchija," blends the Korean street‑food love of grilled corn with the American habit of topping it with melted cheese. It reflects the fusion of Korean flavors (miso, gochugaru) with the comfort of cheesy corn, popular in Korean‑American neighborhoods like New York's East Village.
What are the traditional regional variations of corn dishes in Korean cuisine?
In Korea, corn is often served simply steamed or boiled and eaten straight off the cob. In the southern region, corn may be mixed into hotteok (sweet pancakes) or used in corn‑pajeon (savory pancakes). The cheese‑topped version is a modern, Western‑influenced twist rather than a historic Korean preparation.
How is Korean cheese corn traditionally served in Korean street food culture?
Traditional Korean street vendors serve corn on the cob lightly brushed with butter or oil, sprinkled with salt, and sometimes a thin layer of cheese that is quickly melted over a portable grill. The modern version adds miso mayo, pickled onions, and gochugaru‑tahini for extra depth.
What occasions or celebrations is Korean cheese corn associated with in Korean-American communities?
Korean cheese corn is a popular snack at night markets, street fairs, and after‑work gatherings. It’s also served at casual get‑togethers during Korean holidays like Chuseok when families enjoy a variety of side dishes and street‑food‑style bites.
What are the authentic traditional ingredients for Korean cheese corn versus acceptable substitutes?
Authentic ingredients include fire‑roasted corn, Korean doenjang, shiro miso, gochugaru, and Korean‑style mozzarella. Substitutes can be regular miso, red pepper flakes, or any meltable cheese like provolone if mozzarella is unavailable.
What are the most common mistakes to avoid when making Korean cheese corn at home?
Common errors include over‑boiling the corn (it becomes mushy), under‑charring the kernels (loss of smoky flavor), not reducing the mirin fully (the mayo stays thin), and baking the cheese too long (it becomes greasy). Follow the critical steps for best results.
Why does this Korean cheese corn recipe use mirin and burn off the alcohol instead of using plain sugar?
Mirin adds a subtle sweetness and depth of flavor that plain sugar cannot provide. Burning off the alcohol prevents a harsh taste and ensures the mayo stays smooth while retaining mirin’s nuanced umami.
Can I make Korean cheese corn ahead of time and how should I store it?
Yes. The pickled onions and miso mayo can be prepared up to two days ahead and kept in the refrigerator. The roasted corn can be stored cold and reheated before assembling. Assemble and bake just before serving for optimal texture.
What texture and appearance should I look for when fire‑roasting the corn for Korean cheese corn?
The kernels should develop a deep golden‑brown char with a slight crackling sound, while remaining plump and juicy inside. Over‑charred kernels become bitter; aim for a balanced smoky crust.
What does the YouTube channel VICE Asia specialize in?
VICE Asia produces documentary‑style video content that explores contemporary Asian culture, food trends, and social issues. Their food videos often highlight street‑food innovations and cross‑cultural culinary experiments.
How does the YouTube channel VICE Asia's approach to Korean cooking differ from other Korean cooking channels?
VICE Asia focuses on the cultural context and modern adaptations of Korean dishes, often featuring chefs who blend Korean techniques with global influences. Unlike traditional recipe‑only channels, VICE Asia includes storytelling, background history, and on‑location footage.
What other Korean‑American dishes is the YouTube channel VICE Asia known for?
VICE Asia has featured Korean‑American staples such as kimchi tacos, Korean fried chicken with gochujang glaze, and fusion bibimbap bowls that incorporate local ingredients and modern plating.
Last updated: September 4, 2026
