Korean Corn Cheese Recipe 핫도그 레시피
Korean Corn Cheese Recipe 핫도그 레시피 is a easy Korean recipe that serves 2. 250 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 5 min | Cook: 7 min | Total: 17 min
Cost: $1.93 total, $0.97 per serving
Ingredients
- 1 cup Corn Kernels (drained from a 15‑oz can, cut into small pieces)
- 2 tablespoons Mayonnaise (regular mayo, room temperature)
- 1 tablespoon Unsalted Butter (softened, can be melted)
- 1.5 teaspoons Granulated Sugar (adds a subtle sweetness)
- to taste Black Pepper (freshly ground)
- 50 grams Mozzarella Cheese (shredded; about 1/2 cup)
Instructions
Prepare Corn
Drain the canned corn using a strainer, then cut the kernels into small bite‑size pieces on a cutting board.
Time: PT2M
Make Creamy Base
In a mixing bowl combine the mayonnaise, softened butter, granulated sugar, and a pinch of black pepper. Stir until smooth.
Time: PT2M
Coat the Corn
Add the cut corn to the bowl and toss until each kernel is evenly coated with the mayo‑butter mixture.
Time: PT1M
Cook the Corn Mixture
Heat the non‑stick skillet over high heat. Add the coated corn, spreading it in an even layer. Stir continuously for about 3 minutes until the mixture is hot and slightly caramelized.
Time: PT3M
Temperature: high heat
Add Mozzarella
Sprinkle the shredded mozzarella over the hot corn. Cover the pan with a lid (or use a kitchen torch) and let the cheese melt for 2 minutes, creating a golden‑brown top if desired.
Time: PT2M
Serve
Transfer the cheesy corn to a serving plate and enjoy immediately while hot and gooey.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy
Ingredient Substitutions
- Instead of Corn Kernels: fresh corn kernels, frozen corn
- Instead of Mayonnaise: Greek yogurt, aioli
- Instead of Unsalted Butter: margarine, vegetable oil
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Black Pepper: white pepper
- Instead of Mozzarella Cheese: cheddar cheese, gouda cheese
Equipment Needed
- Non‑Stick Skillet
- Mixing Bowl
- Measuring Spoons
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Strainer or Colander
- Lid or Kitchen Torch (optional)
Critical Steps — Do Not Skip
- Cutting the corn into small pieces ensures even coating.
- Mixing mayo, butter, sugar, and pepper thoroughly creates a smooth base.
- Cooking on high heat for a short time prevents the corn from becoming soggy.
- Melting the mozzarella quickly and optionally browning it gives the signature cheesy crust.
Chef Tips from the Video
- For extra kick, add a dash of gochujang (Korean red pepper paste) to the mayo mixture.
- Use a mix of mozzarella and cheddar for a deeper flavor.
- Serve on a hot stone plate for a restaurant‑style presentation.
Troubleshooting
Corn turns watery during cooking.
Pat the drained corn dry with paper towels before mixing with the mayo base.
Cheese does not melt or browns unevenly.
Cover the pan with a lid to trap steam, or finish with a quick torch pass.
The mixture is too thick or dry.
Add a splash (1‑2 teaspoons) of milk or extra mayo to loosen it.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a skillet.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the mayo‑butter mixture and store it in the fridge for up to 24 hours.
- Pre‑shred the mozzarella and keep it sealed; it melts faster.
Frequently Asked Questions
What is the cultural significance and history of Korean Corn Cheese in Korean street food culture?
Korean Corn Cheese originated as a popular anju (drinking snack) sold at street stalls and convenience stores. It combines the sweet taste of corn with the indulgent richness of cheese, making it a go‑to comfort food for late‑night gatherings and bar outings in Korea.
What regional variations of Korean Corn Cheese exist within Korea?
In Seoul, the classic version uses mozzarella, while in Busan you might find it topped with a spicy gochujang‑butter sauce. Some regions add diced ham or bacon for extra protein, but the core corn‑cheese concept remains the same.
How is Korean Corn Cheese traditionally served in Korean drinking establishments?
It is typically served hot in a small metal or stone pan, often finished with a quick torch or covered with a lid to create a bubbly, golden crust. It is eaten with a spoon or small chopsticks alongside soju or beer.
What occasions or celebrations is Korean Corn Cheese associated with in Korean culture?
Korean Corn Cheese is a staple at late‑night gatherings, after‑work drinks, and casual house parties. It’s also a common comfort snack during exam season or when friends gather for a movie night.
What other Korean dishes pair well with Korean Corn Cheese?
Pair it with spicy tteokbokki, fried chicken, or a simple bowl of kimchi fried rice. The creamy corn balances the heat of these dishes, creating a harmonious snack platter.
What makes Korean Corn Cheese special compared to other cheesy corn dishes worldwide?
The Korean version emphasizes a buttery, mayo‑based coating and a quick high‑heat cooking method that gives the corn a slightly caramelized texture, while the mozzarella creates a stretchy, melty finish that’s distinct from baked corn casseroles elsewhere.
What are the most common mistakes to avoid when making Korean Corn Cheese at home?
Avoid overcooking the corn, which makes it soggy, and don’t skip covering the pan when melting the cheese, as this prevents a smooth melt. Also, be careful not to use too much butter, which can make the dish greasy.
Why does this Korean Corn Cheese recipe use mayonnaise and butter together instead of just one fat source?
The combination creates a richer, creamier coating; mayo adds tang and emulsifies the butter, while butter contributes a deep, buttery flavor that’s essential for the authentic Korean street‑food taste.
Can I make Korean Corn Cheese ahead of time and how should I store it?
Yes, you can prepare the mayo‑butter mixture and shred the cheese ahead of time. Store the mixture in a sealed container in the refrigerator for up to 24 hours and reheat the assembled dish in a skillet, adding fresh cheese at the end.
What does the YouTube channel Chef Chris Cho specialize in?
The YouTube channel Chef Chris Cho focuses on quick, approachable Asian comfort foods and street‑food inspired recipes, often highlighting Korean and Japanese dishes that can be made with pantry staples.
How does the YouTube channel Chef Chris Cho's approach to Korean cooking differ from other Korean cooking channels?
Chef Chris Cho emphasizes speed and minimal equipment, delivering high‑energy tutorials that prioritize flavor over elaborate techniques, whereas many other Korean channels focus on traditional methods and detailed ingredient sourcing.
Last updated: September 4, 2026
