How to Make: The Cheesiest Korean Corn Cheese in Less Than 15 Minutes
How to Make: The CHEESIEST Korean Corn Cheese in Less Than 15 Minutes! is a easy Korean recipe that serves 2. 260 calories per serving. Recipe by feedthepudge on YouTube.
Prep: 5 min | Cook: 7 min | Total: 15 min
Cost: $4.13 total, $2.07 per serving
Ingredients
- 1 can (15 oz) Sweet Corn (drained)
- 1 pinch Salt (helps draw moisture from corn)
- 2 stalks Green Onions (chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Unsalted Butter (cut into pieces)
- 1/4 cup Mayonnaise (regular mayo; can add pinch of MSG and 1 tsp rice vinegar if using regular mayo)
- 1/2 tablespoon Sugar (adjust to taste)
- 1 cup Shredded Mozzarella Cheese (handful for mixing plus extra for topping)
Instructions
Drain and Salt Corn
Place the canned corn in a colander, drain the liquid, then sprinkle a pinch of salt over the corn and let it sit while you prep the other ingredients.
Time: PT2M
Prep Aromatics
Finely chop the green onions and mince the garlic (using a garlic press or food processor).
Time: PT2M
Melt Butter
Heat the skillet over medium‑high heat and add the butter, letting it melt completely.
Time: PT1M
Sauté Aromatics
Add the chopped green onions and minced garlic to the skillet and sauté until fragrant, about 2 minutes.
Time: PT2M
Add Corn
Add the salted corn to the skillet and stir for about 1 minute until heated through.
Time: PT1M
Season with Mayo and Sugar
Stir in the mayonnaise, sugar, and (optional) pinch of MSG plus 1 tsp rice vinegar. Mix well and taste for seasoning.
Time: PT1M
Incorporate Mozzarella
Add a handful of shredded mozzarella and stir until it begins to melt and coat the corn.
Time: PT1M
Top with More Cheese
Sprinkle the remaining mozzarella evenly over the top of the mixture, covering the surface completely.
Time: PT30S
Broil Until Golden
Place the skillet in the oven and broil on high (≈500°F) for 3–5 minutes, or until the cheese is bubbly, melted, and golden brown.
Time: PT5M
Temperature: Broil High (~500°F)
Serve
Remove the skillet from the oven, let it sit for a minute, then serve hot as a snack or side dish.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 12g
- Carbohydrates
- 20g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Egg
Ingredient Substitutions
- Instead of Sweet Corn: fresh corn kernels (about 1 cup)
- Instead of Garlic: 1 tsp pre-minced garlic
- Instead of Unsalted Butter: margarine
- Instead of Sugar: honey
- Instead of Shredded Mozzarella Cheese: shredded cheddar, shredded provolone
Equipment Needed
- Small Oven‑Safe Skillet
- Colander
- Cutting Board
- Chef's Knife
- Garlic Press or Food Processor (optional)
- Spatula
- Oven (Broiler)
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Add a pinch of salt to the drained corn to draw out excess moisture.
- Broil the cheese until it is bubbly, melted, and golden brown.
Chef Tips from the Video
- Use fresh sweet corn kernels for extra sweetness and crunch if you have them on hand.
- Choose a high‑moisture mozzarella for the best melt and golden crust.
- A tiny splash of rice vinegar brightens the flavor and balances the richness.
Troubleshooting
Corn cheese turns out watery.
Make sure to salt the drained corn and let it sit to release moisture; pat the corn dry with paper towels before cooking.
Cheese does not melt or brown.
Use a high‑heat broiler; if your oven lacks a broiler, place the skillet under a preheated grill for 2–3 minutes, watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; texture will become watery after freezing.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the corn mixture (corn, onions, garlic, mayo, sugar) up to step 7 and refrigerate for up to 24 hours; reheat and add the topping cheese before broiling.
- Pre‑grate mozzarella and store in a sealed bag for faster assembly.
Frequently Asked Questions
What is the cultural significance and history of Korean Corn Cheese in Korean drinking culture?
Korean Corn Cheese, known as "옥수수 치즈" in Korea, became popular as a bar snack in the 2000s, offering a sweet‑savory bite that pairs perfectly with soju and beer. Its creamy texture and cheesy flavor reflect Korea’s love for fusion comfort foods served during late‑night gatherings.
What are the traditional regional variations of Korean Corn Cheese in Korea?
While the basic recipe uses canned corn, mozzarella, and mayo, some regions add gochujang for heat, kimchi for tang, or substitute cheddar for a sharper taste. Coastal areas sometimes incorporate seafood like shrimp for a surf‑and‑turf twist.
How is Korean Corn Cheese traditionally served in Korean bars and gatherings?
It is typically served hot in a small skillet or on a hot plate, placed directly on the table for communal snacking. Diners pull a spoonful onto a plate and enjoy it alongside grilled meats, fried chicken, or straight with a glass of soju.
What occasions or celebrations is Korean Corn Cheese traditionally associated with in Korean culture?
Korean Corn Cheese is a staple at late‑night drinking sessions, after‑work gatherings, and during holidays like Chuseok when friends gather for food and drinks. Its quick preparation makes it ideal for spontaneous get‑togethers.
How does Korean Corn Cheese fit into the broader Korean cuisine tradition?
It exemplifies the Korean trend of adapting Western ingredients—like mozzarella and mayo—into familiar banchan (side dish) formats, creating a hybrid snack that satisfies both sweet and savory cravings.
What are the authentic traditional ingredients for Korean Corn Cheese versus acceptable substitutes?
Authentic ingredients include sweet corn, mozzarella cheese, mayonnaise, a pinch of salt, and optional green onions and garlic. Acceptable substitutes are fresh corn kernels, cheddar or provolone cheese, and a mix of mayo with a dash of MSG and rice vinegar if regular mayo is used.
What other Korean dishes pair well with Korean Corn Cheese?
It pairs beautifully with Korean BBQ (bulgogi, galbi), fried chicken, kimchi pancakes, and spicy rice cakes (tteokbokki). The creamy corn balances spicy and salty flavors of these dishes.
What are the most common mistakes to avoid when making Korean Corn Cheese?
Common errors include skipping the salt step, which leaves excess water in the corn, and over‑broiling, which burns the cheese. Also, using low‑moisture cheese can result in a dry, uneven melt.
How do I know when Korean Corn Cheese is done cooking under the broiler?
The cheese should be fully melted, bubbling, and develop a golden‑brown crust with a few crisp edges. If the surface is just shiny without color, give it another 30‑60 seconds, but watch closely to prevent burning.
What does the YouTube channel feedthepudge specialize in?
The YouTube channel feedthepudge specializes in quick, approachable Asian comfort food recipes, focusing on Korean and Japanese street‑food inspired dishes that can be made at home with minimal ingredients and time.
Last updated: September 4, 2026
