Korean-Style Cheese Corn Recipe — Creamy Corn with Mozzarella

Korean cheese corn is a beloved Korean BBQ side dish, often served alongside kimchi, Korean volcano egg (gyeran jjim), and japchae. This version is easy to prepare and ready in under 15 minutes.

At Korean BBQ meals, Korean cheese corn is one of the most requested sides—many diners come back for seconds. Its appeal is simple: sweet corn kernels studded in rich, gooey melted cheese, finished with a touch of creamy mayo for depth. The contrast between warm, stretchy cheese and popping corn is addictive.

This dish is ideal as an easy side for weeknight dinners, homemade Korean BBQ, or paired with mains like beef bulgogi with vegetables. With just a few pantry ingredients and a hot oven, you’ll have a crowd-pleasing side in minutes.

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Ingredients

Please scroll down to the recipe card for exact quantities.

• Canned sweet corn – Convenient and consistently sweet; drain well before using.
• Shredded mozzarella – Pre-shredded mozzarella melts nicely; finer shreds work best for an even, gooey texture.
• Kewpie mayo – Adds extra umami and creaminess. Regular mayonnaise works if you don’t have Kewpie.
• Sugar – A small amount balances saltiness and enhances the corn’s natural sweetness.
• Salt and pepper – To season and highlight flavors.
• Cooking spray or oil – Prevents cheese from sticking to the baking dish.

How to make easy Korean cheese corn

1. Preheat and prepare: Move one oven rack to the second-from-top position and preheat the oven to 450°F. Lightly grease a sizzle platter or small cast-iron skillet (about 5–6 inches) with oil or cooking spray.

🌟 Pro tip: Positioning the rack near the top element helps the cheese brown quickly without drying out the corn.

2. Mix ingredients: In a bowl, combine the drained corn, shredded mozzarella, Kewpie mayo, sugar, a pinch of salt, and a few cracks of black pepper. Stir until evenly coated.

3. Bake: Spread the mixture in the prepared pan, top with a little extra mozzarella, and bake about 10 minutes, or until the cheese is melted and lightly golden in spots.

4. Serve: Remove from the oven, let cool briefly, then serve warm so the cheese stays stretchy and gooey.

Recipe tips

• Drain the corn thoroughly. Excess liquid makes the dish watery and prevents proper melting.
• Use quick-conducting bakeware. Cast iron or thin metal pans heat fast, melting the cheese before the corn dries.
• Grease the pan well. Cheese sticks easily, so use cooking spray or a neutral high-smoke-point oil to prevent sticking.

Storage and reheating

This dish is best enjoyed hot so the cheese remains stretchy. If you have leftovers, cool completely and refrigerate in an airtight container for up to 4 days.

To reheat, warm in the microwave until hot, or place in a 350°F oven (or 325°F air fryer) for about 5 minutes, until heated through and the cheese becomes gooey again.

FAQ

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