Cheesy Corn Korean Corn Cheese
Cheesy Corn Korean Corn Cheese is a easy Korean recipe that serves 2. 350 calories per serving. Recipe by Seonkyoung Longest on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $9.64 total, $4.82 per serving
Ingredients
- 2 tablespoons Unsalted Butter (divided: 1 tbsp for sauté, 1 tbsp for pan)
- 2 cups Yellow Corn Kernels (canned, drained or frozen and thawed)
- 1/2 cup Onion (diced, about 1 small onion)
- 1 piece Red Chili Pepper (finely chopped, optional for mild heat)
- 3 tablespoons Mayonnaise (regular mayo)
- 1 teaspoon Granulated Sugar (enhances corn sweetness)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 cup Shredded Mozzarella Cheese (100% mozzarella, can substitute with Fontina, Gouda, or Pepper Jack)
Instructions
Prep Ingredients
Dice the onion, finely chop the red chili (if using), and measure out corn, mayo, sugar, salt, pepper, and shredded mozzarella.
Time: PT5M
Sauté Aromatics
Heat 1 tablespoon of butter in a small skillet over medium heat. Add the diced onion and chopped chili, sauté until the onion becomes translucent, about 3‑4 minutes.
Time: PT5M
Temperature: medium
Combine Corn Mixture
In a mixing bowl, combine the corn kernels, sautéed onion‑chili mixture, mayonnaise, sugar, salt, and pepper. Stir until evenly coated and the mixture turns a bright yellow‑red hue.
Time: PT2M
Heat Pan for Cooking
Wipe the skillet clean, return it to the stove and add the remaining 1 tablespoon of butter. Melt over medium heat.
Time: PT2M
Temperature: medium
Cook Corn Base
Pour the corn mixture into the skillet, spreading it evenly. Reduce heat to medium‑low and let it cook for about 5 minutes, stirring once, until the mixture thickens slightly and the bottom is lightly golden.
Time: PT5M
Temperature: medium‑low
Add Cheese and Finish
Sprinkle the shredded mozzarella evenly over the top. Cover the skillet or place it under a pre‑heated broiler for 2‑3 minutes until the cheese melts and turns golden brown.
Time: PT2M
Temperature: broiler
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free (if mayo is gluten‑free)
Allergens: Milk, Egg, Corn
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Yellow Corn Kernels: Fresh corn kernels
- Instead of Onion: Leek
- Instead of Red Chili Pepper: Jalapeño, Serrano
- Instead of Mayonnaise: Greek yogurt, Sour cream
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Shredded Mozzarella Cheese: Cheddar, Provolone
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Small Cast-Iron Skillet
- Spatula or Wooden Spoon
- Oven Broiler (or grill function) (optional)
Critical Steps — Do Not Skip
- Sautéing the onion and chili to develop flavor
- Mixing the corn with mayo and seasonings for a creamy base
- Cooking the corn mixture on low heat before adding cheese to prevent sogginess
- Melting the mozzarella until golden without burning
Chef Tips from the Video
- Use fresh sweet corn kernels for the best flavor.
- Add a pinch of garlic powder to the mayo mixture for extra depth.
- For a spicy kick, increase the amount of red chili or add a dash of gochujang.
Troubleshooting
Mixture is too watery after cooking
Reduce the heat and cook a few minutes longer, or add a little extra shredded cheese to absorb moisture.
Cheese does not melt or brown
Increase the broiler heat slightly or cover the skillet longer to trap steam, then finish uncovered for browning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours, then refrigerate.
Make-Ahead Tips
- The corn‑mayonnaise mixture can be prepared up to 24 hours ahead and kept refrigerated; reheat gently before adding cheese.
Frequently Asked Questions
What is the cultural significance and history of Korean corn cheese in Korean cuisine?
Corn cheese, known as "corn cheese" (콘치즈) in Korea, originated as a popular anju (side dish) served in Korean BBQ restaurants. It combines the sweetness of corn with the richness of cheese, offering a comforting contrast to grilled meats and raw fish dishes.
What are the traditional regional variations of corn cheese in Korean cuisine?
While the basic version uses yellow corn and mozzarella, some regions add diced ham, bacon bits, or seafood like shrimp or imitation crab. In Jeju, a version with sweet potato is sometimes served, reflecting local ingredient preferences.
How is Korean corn cheese traditionally served in Korean barbecue restaurants?
It is typically served hot in a small cast‑iron skillet, topped with melted mozzarella and a light broil to create a golden crust. Diners scoop it with a spoon or chopsticks alongside grilled meat and fresh lettuce wraps.
What occasions or celebrations is Korean corn cheese traditionally associated with in Korean culture?
Corn cheese is a common accompaniment during Korean BBQ gatherings, family meals, and casual drinking sessions (anju). It is also served at street food stalls during festivals for its quick, satisfying flavor.
How does Korean corn cheese fit into the broader Korean cuisine tradition?
It exemplifies the Korean love for combining sweet, salty, and umami flavors, and reflects the modern Korean trend of incorporating Western cheese into traditional dishes, creating a fusion comfort food.
What are the authentic traditional ingredients for Korean corn cheese versus acceptable substitutes?
Authentic ingredients include yellow corn kernels, butter, onion, red chili, mayonnaise, sugar, salt, pepper, and 100% mozzarella cheese. Substitutes can be cream cheese, cheddar, or a blend of cheeses, and mayo can be swapped with Greek yogurt for a lighter version.
What other Korean dishes pair well with Korean corn cheese?
It pairs beautifully with grilled samgyeopsal (pork belly), bulgogi, galbi, and fresh lettuce wraps. It also complements raw fish dishes like hoe (sliced raw fish) and Korean rice bowls (bibimbap).
What makes Korean corn cheese special or unique in Korean cuisine?
The dish’s bright yellow color, creamy mayo‑bound corn, and stretchy melted cheese create a visual and textural contrast rarely seen in traditional Korean side dishes, making it a standout comfort food.
What are the most common mistakes to avoid when making Korean corn cheese at home?
Common errors include over‑cooking the onion until it burns, using too much mayonnaise which makes the mixture soggy, and broiling the cheese for too long, which can cause a burnt flavor. Keep heat moderate and watch the cheese closely.
Why does this Korean corn cheese recipe use mayonnaise instead of cream?
Mayonnaise adds a subtle tang and stabilizes the corn mixture, preventing it from becoming watery while also enhancing the sweet‑savory balance. Cream would make the dish richer but could separate during cooking.
What does the YouTube channel Seonkyoung Longest specialize in?
The YouTube channel Seonkyoung Longest focuses on easy-to-follow Asian home cooking tutorials, showcasing Korean, Japanese, Chinese, and Southeast Asian recipes with clear step‑by‑step instructions and cultural context.
How does the YouTube channel Seonkyoung Longest's approach to Korean cooking differ from other Korean cooking channels?
Seonkyoung Longest emphasizes approachable, ingredient‑flexible recipes that use everyday grocery items, often adding personal twists and humor, whereas many other Korean channels stick strictly to traditional techniques and hard‑to‑find ingredients.
Last updated: September 4, 2026
