Korean Corn Cheese (콘치즈)
Korean Corn Cheese (콘치즈) is a easy Korean recipe that serves 4. 250 calories per serving. Recipe by BenDeen on YouTube.
Prep: 5 min | Cook: 8 min | Total: 18 min
Cost: $4.28 total, $1.07 per serving
Ingredients
- 2 cups Sweet Corn Kernels (drained, from 2 juice‑box style cans)
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 2 tablespoons Mayonnaise (regular mayo, room temperature)
- 1 teaspoon Granulated Sugar (adds subtle sweetness)
- ¼ teaspoon Black Pepper (freshly ground)
- 1 cup Mozzarella Cheese (shredded; use 2‑3 small pre‑packaged portions if buying Korean convenience packs)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- to taste Salt (optional, adjust after tasting)
Instructions
Drain the corn
Open the two corn juice‑box containers and pour the kernels into a colander, discarding the liquid.
Time: PT1M
Melt butter and dry the corn
Place the cast‑iron skillet over medium heat, add the butter, and let it melt. Add the drained corn and sauté for about 3 minutes, stirring occasionally, until most of the remaining juice evaporates and the corn looks slightly dry.
Time: PT3M
Temperature: Medium heat
Mix mayo, sugar, and pepper
In a small bowl, combine the mayonnaise, granulated sugar, and freshly ground black pepper. Stir until smooth.
Time: PT1M
Combine corn with mayo mixture
Pour the mayo mixture over the sautéed corn, stirring to coat evenly. Cook for another minute just to warm the mixture through.
Time: PT1M
Temperature: Medium heat
Add mozzarella cheese
Evenly sprinkle the shredded mozzarella over the corn‑mayo mixture. Do not stir; let the cheese sit on top.
Time: PT1M
Melt the cheese
Cover the skillet tightly with aluminum foil. Turn off the heat and let the residual heat melt the cheese for about 5 minutes. Alternatively, place under a pre‑heated broiler for 1‑2 minutes for a lightly browned top.
Time: PT5M
Garnish and serve
Remove the foil, sprinkle chopped parsley over the melted cheese, add a pinch of salt if desired, and serve immediately while hot.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 22 g
- Fat
- 14 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Sweet Corn Kernels: frozen corn
- Instead of Unsalted Butter: margarine
- Instead of Mayonnaise: Greek yogurt
- Instead of Granulated Sugar: honey
- Instead of Mozzarella Cheese: cheddar cheese, provolone
- Instead of Fresh Parsley: cilantro
Equipment Needed
- Cast Iron Skillet
- Aluminum Foil
- Colander or Fine Mesh Sieve
- Spatula or Wooden Spoon
- Measuring Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Draining the corn thoroughly to avoid a soggy dish
- Melted butter must evaporate excess corn juice before adding mayo
- Covering the skillet and allowing residual heat to melt the cheese without burning
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika or a dash of gochujang (Korean chili paste).
- Using a mix of mozzarella and a sharper cheese like cheddar gives a richer taste.
Troubleshooting
Corn mixture is too watery
Increase sauté time with butter to evaporate excess liquid, or drain corn again before adding mayo.
Cheese does not melt fully
Cover tightly and let the skillet sit longer; alternatively, place under a broiler for 1‑2 minutes.
Dish is too salty
Reduce the amount of mozzarella or add a little more mayo to balance the salt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet or microwave.
Freezer: Not recommended; texture of cheese changes.
Room temperature: Can sit at room temperature for up to 1 hour, but best served hot.
Make-Ahead Tips
- Prepare the corn‑mayo mixture up to step 4 and keep refrigerated; add cheese and melt just before serving.
- Cheese can be pre‑shredded and stored in a zip‑top bag for quick use.
Frequently Asked Questions
What is the cultural significance and history of Korean Corn Cheese in Korean bar cuisine?
Korean Corn Cheese, often called "corn cheese," is a popular anju (drinking snack) served in Korean pubs and karaoke rooms. It combines the sweetness of corn with the richness of cheese and mayo, creating a comforting, indulgent bite that pairs well with soju and beer.
What are the traditional regional variations of corn cheese in Korean cuisine?
While the basic recipe is fairly uniform across Korea, some regions add gochujang for heat, others sprinkle toasted sesame seeds, and a few places incorporate diced ham or bacon for extra umami. The core ingredients—corn, mayo, sugar, and mozzarella—remain consistent.
How is corn cheese traditionally served in Korean bars?
It is typically served hot in a shallow cast‑iron or metal skillet, covered with foil to keep the cheese melted. Diners scoop the cheesy corn onto plates or eat directly from the skillet with a small spoon or spatula.
On what occasions is corn cheese traditionally enjoyed in Korean culture?
Corn cheese is a staple anju, enjoyed during casual drinking sessions, karaoke nights, and sometimes as a side dish at informal gatherings or street‑food markets. It’s not usually a formal meal but a comfort snack.
What other Korean dishes pair well with corn cheese?
It pairs nicely with fried chicken (yangnyeom or plain), spicy rice cakes (tteokbokki), and grilled pork belly (samgyeopsal). The creamy, sweet flavor balances spicy and savory Korean bar foods.
What makes Korean corn cheese special compared to other cheese‑corn dishes worldwide?
The addition of mayonnaise and a pinch of sugar creates a uniquely creamy, slightly sweet flavor profile that is distinct from Western corn‑on‑the‑cob or pizza toppings. The dish is also typically served hot in a skillet, emphasizing its comfort‑food nature.
What are the most common mistakes to avoid when making Korean corn cheese?
Common errors include not draining the corn enough, which makes the dish soggy; using too little butter, resulting in a dry texture; and covering the skillet too early, preventing the cheese from melting fully. Follow the critical steps for best results.
Why does this corn cheese recipe use mayonnaise instead of cream?
Mayonnaise provides a stable emulsion that coats the corn evenly and adds a subtle tang, while also helping the cheese melt smoothly. Cream would separate under heat, whereas mayo maintains a creamy consistency.
Can I make Korean corn cheese ahead of time and how should I store it?
Yes, you can prepare the corn‑mayo mixture up to step 4 and refrigerate it for up to 24 hours. Add the cheese and melt just before serving. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.
What texture and appearance should I look for when making Korean corn cheese?
The corn should be glossy and slightly dry after sautéing, the mayo mixture should coat each kernel, and the mozzarella should melt into a smooth, white, slightly bubbly layer without browning. A sprinkle of green parsley adds a fresh contrast.
How do I know when the cheese is done cooking in Korean corn cheese?
The cheese is done when it has fully melted into a uniform, glossy layer and begins to soften the corn underneath. It should not be browned; if you see browning, the heat is too high or the skillet was uncovered too long.
What does the YouTube channel BenDeen specialize in?
The YouTube channel BenDeen focuses on easy, budget‑friendly home cooking tutorials, often featuring Korean comfort foods and quick snack‑style recipes that use readily available ingredients.
How does the YouTube channel BenDeen's approach to Korean cooking differ from other Korean cooking channels?
BenDeen emphasizes minimal ingredient lists, cost‑effective sourcing, and practical kitchen hacks like using a cast‑iron skillet and foil, whereas many Korean channels focus on traditional techniques or elaborate presentations.
Last updated: September 6, 2026
