How To Make Korean Corn Cheese
How To Make Korean Corn Cheese 🌽🧀 is a easy Korean recipe that serves 2. 210 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 5 min | Cook: 5 min | Total: 15 min
Cost: $2.29 total, $1.15 per serving
Ingredients
- 1 can (15 oz) Canned Sweet Corn (drained)
- 2 tbsp Mayonnaise (regular or light)
- 0.5 tbsp Granulated Sugar (adds a subtle sweetness)
- 0.25 tsp Black Pepper (freshly ground if possible)
- 1 tbsp Unsalted Butter (cut into small pieces)
- 1 tsp Vegetable Oil (for high‑heat cooking)
- 0.5 cup Shredded Mozzarella Cheese (or Korean cheese blend, loosely packed)
Instructions
Drain the Corn
Open the can of sweet corn, pour the kernels into a colander and let them drain completely.
Time: PT0M
Combine Corn with Seasonings
Transfer the drained corn to a mixing bowl. Add 2 tbsp mayonnaise, 0.5 tbsp sugar, 0.25 tsp black pepper, and 1 tbsp butter. Stir vigorously until everything is evenly coated.
Time: PT2M
Heat the Pan
Place the skillet on the stove over high heat. Add 1 tsp vegetable oil and let it heat for about 30 seconds until shimmering.
Time: PT1M
Temperature: High heat
Cook the Corn Mixture
Add the seasoned corn to the hot pan. Stir‑fry for 1–2 minutes, allowing the butter to melt and the corn to get a light golden edge.
Time: PT2M
Temperature: High heat
Add the Cheese
Sprinkle the shredded mozzarella evenly over the hot corn. Cover the pan with a lid for 1–2 minutes, or until the cheese melts into a gooey “mountain.”
Time: PT2M
Serve
Turn off the heat, transfer the cheesy corn to a serving plate, and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs (mayonnaise), Dairy (butter, cheese), Corn
Ingredient Substitutions
- Instead of Canned Sweet Corn: Frozen corn, thawed, Fresh corn kernels
- Instead of Mayonnaise: Greek yogurt, Sour cream
- Instead of Granulated Sugar: Honey (use 1 tsp), Maple syrup (use 1 tsp)
- Instead of Black Pepper: White pepper, Paprika (for color only)
- Instead of Unsalted Butter: Margarine, Olive oil (use 1 tsp)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Shredded Mozzarella Cheese: Cheddar cheese, Korean processed cheese slices (torn)
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Spatula or Wooden Spoon
- Frying Pan or Skillet
- Stove
Critical Steps — Do Not Skip
- Draining the corn completely to avoid soggy texture.
- Mixing butter with mayo and sugar until the corn is evenly coated.
- Cooking on high heat for only 1–2 minutes to keep corn crisp.
- Covering the pan to melt the cheese fully.
Chef Tips from the Video
- Use Korean processed cheese (like “Cheese Slices”) for an authentic stretchy texture.
- A pinch of gochugaru (Korean red pepper flakes) adds a subtle heat without overpowering the sweetness.
Troubleshooting
Corn turns soggy after cooking.
Make sure the corn is well drained and cook on high heat only 1–2 minutes without covering until the cheese is added.
Cheese does not melt.
Cover the pan with a lid and lower the heat slightly; the trapped steam will melt the cheese quickly.
The mixture is too dry.
Add an extra half‑tbsp of mayonnaise or a splash of milk to increase creaminess.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat in a skillet or microwave.
Freezer: Not recommended; texture of corn changes after freezing.
Room temperature: Do not leave out more than 2 hours due to dairy.
Make-Ahead Tips
- Prepare the corn‑mayo mixture up to step 2 and refrigerate for up to 24 hours.
- When ready to serve, simply re‑heat the mixture and add fresh cheese.
Frequently Asked Questions
What is the cultural significance and history of Korean Corn Cheese in Korean cuisine?
Korean Corn Cheese, known as “옥수수 치즈구이,” originated as a popular anju (drinking snack) in Korean pubs. It blends the sweet taste of corn with the creamy richness of mayo and cheese, reflecting Korea’s love for comfort street foods that pair well with beer.
What are the traditional regional variations of Korean Corn Cheese in Korean cuisine?
In Seoul’s bar scene the dish is often made with processed cheese slices, while in Busan you’ll find a spicier version that adds gochujang or gochugaru. Some regions also top it with chopped scallions or toasted sesame seeds for extra flavor.
How is Korean Corn Cheese traditionally served in Korean pubs?
It is typically served hot in a small skillet or stone bowl, placed directly on the table so diners can scoop the cheesy corn with a spoon or chopsticks. It’s meant to be shared and eaten while still bubbling.
What occasions or celebrations is Korean Corn Cheese traditionally associated with in Korean culture?
While not tied to a specific holiday, Korean Corn Cheese is a staple at gatherings, after‑work drinks, and casual celebrations where friends share anju. Its quick preparation makes it a go‑to snack for spontaneous get‑togethers.
What other Korean dishes pair well with Korean Corn Cheese?
It pairs perfectly with fried chicken, spicy pork bulgogi, or a cold glass of soju. As a side, it complements bibimbap, kimchi fried rice, or a simple bowl of steamed rice.
What makes Korean Corn Cheese special or unique in Korean cuisine?
The dish combines the sweet, crunchy texture of corn with the creamy, melty richness of cheese—an uncommon pairing in traditional Korean cooking, which usually focuses on fermented and spicy flavors. Its indulgent simplicity has made it a modern comfort favorite.
What are the most common mistakes to avoid when making Korean Corn Cheese?
Common errors include over‑cooking the corn, which makes it mushy, and adding cheese before the corn is hot enough to melt it. Also, using too much oil can make the dish greasy; a splash is sufficient.
Why does this Korean Corn Cheese recipe use mayonnaise instead of cream?
Mayonnaise provides a stable, slightly tangy creaminess that holds up under high heat, whereas cream can separate. The mayo also adds a subtle richness that balances the sweetness of the corn.
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 2 and keep it refrigerated for up to 24 hours. When ready to serve, re‑heat in a pan, add the cheese, and melt as described.
What does the YouTube channel Chef Chris Cho specialize in?
The YouTube channel Chef Chris Cho focuses on quick, approachable Korean home‑cooking recipes, often highlighting street‑food favorites and modern twists on classic dishes.
How does the YouTube channel Chef Chris Cho's approach to Korean cooking differ from other Korean cooking channels?
Chef Chris Cho emphasizes minimal ingredient lists, high‑energy demonstrations, and practical tips for busy home cooks, whereas many other Korean channels dive deeper into traditional techniques and elaborate preparations.
Last updated: September 6, 2026
