Korean Corn Cheese

This Korean Corn Cheese is creamy, cheesy, slightly sweet, and ridiculously easy to make. Sweet corn is mixed with cream cheese, mayo, mozzarella, and green onions, then baked until hot and finished under the broiler for a bubbly, golden cheese on top. Serve it as a Korean BBQ side dish or put it out with chips and bread for an easy hot dip.

What Is Korean Corn Cheese?

Korean corn cheese, or 콘치즈, is a popular Korean side dish made with sweet corn and melted cheese. It is commonly served alongside Korean BBQ and is especially good straight from a hot skillet while the mozzarella is still bubbling and stretchy. Some even like to put a big scoop of it on top of a fresh bowl of ramen (haven’t tried it yet but it definitely piques my interest!).

Many versions combine corn with mayonnaise, a little sugar, and mozzarella. Some include butter, green onions, or other seasonings.

My version also adds cream cheese, which makes the corn extra creamy and rich.

Despite the name, the corn doesn’t get completely buried under a heavy cheese sauce. You still taste plenty of sweet corn, with the mayo and cream cheese coating the kernels and mozzarella giving you that gooey cheese pull on top.

Ingredients You’ll Need

• Corn – Canned corn is easy and works great for this recipe. Drain it extremely well before mixing so excess liquid doesn’t make the finished dish watery.
• Cream cheese – This is my extra-creamy addition. Let it soften first so it mixes smoothly into the corn.
• Mayonnaise – Mayo creates the creamy coating around the corn. I usually use Best Foods, but Kewpie mayonnaise is another great option.
• Mozzarella cheese – Mozzarella melts so well and gives Korean corn cheese its signature stretchy, gooey topping.
• Sugar – Just a small amount brings out the natural sweetness of the corn and balances the salty cheese.
• Green onions – These add freshness, color, and a little onion flavor without overpowering the corn.
• Salt and pepper – Add these to taste, keeping in mind that the cheese and mayonnaise already contribute some saltiness.

Ingredient Additions and Substitutions

You don’t need to change much to make a great skillet of Korean Corn Cheese, but there are several easy ways to adjust it.

• Fresh corn: Fresh sweet corn is fantastic when it is in season. Cut cooked kernels from the cob, or use leftover Grilled Corn on the Cob for a little smoky flavor. You can also use kernels from our Perfect Corn on the Cob.
• Frozen corn: Thaw it completely and drain it very well. I like to pat it dry too so you aren’t adding extra water to the cheese mixture.
• Kewpie mayonnaise: Kewpie is a little richer and tangier than standard American mayo and works really well here. Regular mayonnaise is completely fine too.
• Different cheese: Mozzarella gives you the best classic cheese pull, but another mild melting cheese such as Monterey Jack, fontina, or mild cheddar can work.
• Chives: Thinly sliced chives can replace the green onions.
• Make it spicy: Add a little gochugaru, crushed red pepper flakes, sliced jalapeño, or a drizzle of sriracha.
• Add bacon: Crispy chopped bacon gives the corn a salty, smoky flavor.
• Mexican-style variation: Sprinkle with Tajín and queso fresco and serve with lime wedges for a fun twist that tastes a little like Mexican street corn.
• Fresh lime: I like serving lime wedges on the side rather than mixing the juice into the corn. That way everyone can add as much or as little as they like.
• Leave out the cream cheese: You can make a more traditional-style version without it. The finished corn will be less thick and creamy, but still cheesy and delicious.

I would avoid fresh mozzarella packed in water for this recipe. It has much more moisture than low-moisture shredded mozzarella and can make the corn watery.

How to Make Korean Corn Cheese

1. Mix the corn filling. Preheat the oven to 400°F. Drain the corn extremely well and pat it dry if needed. Combine the corn, softened cream cheese, mayonnaise, 1 cup mozzarella, sugar, green onions, salt, and pepper in a bowl.

2. Fill the skillet. Spread the corn mixture evenly into an oven-safe skillet or baking dish. Bake for 12 to 15 minutes, or until the mixture is hot and bubbling around the edges.

3. Add the cheese topping. Remove the skillet from the oven and sprinkle the remaining ½ cup mozzarella evenly over the top.

4. Broil and serve. Switch the oven to HIGH broil and return the skillet to the oven for 2 to 3 minutes, watching it closely. Remove it as soon as the mozzarella is melted, bubbly, and lightly golden. Garnish with more green onions and serve immediately.

Recipe Tips

• Drain the corn really well. This is probably the most important tip in the recipe. Extra corn liquid can make the finished dish watery instead of creamy.
• Pat canned or frozen corn dry. After draining, spread the kernels over paper towels if they still seem wet.
• Thaw frozen corn completely. Frozen kernels can release quite a bit of water while they cook.
• Soften the cream cheese. Cold cream cheese is difficult to distribute evenly and can leave little lumps throughout the mixture.
• Use low-moisture mozzarella. It melts beautifully without introducing the extra water you get from fresh mozzarella.
• Shred your own mozzarella if you want an extra-smooth melt. Pre-shredded cheese works, but freshly shredded cheese usually melts a little better.
• Don’t overdo the sugar. Korean corn cheese should have a little sweetness, but you still want to taste the corn and cheese. If your canned corn is already very sweet, you can reduce the sugar.
• Use any oven-safe dish. A cast iron skillet looks great for serving, but a casserole dish or pie plate works too.
• Watch the broiler constantly. The difference between beautifully browned cheese and burned cheese can be less than a minute.
• Don’t over-broil. Too much heat can cause some of the fat in the cheese and mayo to separate and pool on top.
• Serve it immediately. This dish is at its best piping hot, while the mozzarella is still melted and stretchy.
• Make it a dip. Serve it with tortilla chips, toasted baguette slices, crackers, pita chips, or chunks of bread.
• Give it a Mexican Twist – add Tajin powder, sprinkle queso fresco over the top, and serve with limes to give it a Mexican flair. It will almost be like Mexican Steet Corn.
• For a stovetop version: Warm the corn mixture in an oven-safe skillet over medium-low heat, spread the mozzarella over the top, cover, and cook until the cheese melts. You won’t get the same browned top, but it still tastes great.

Frequently Asked Questions

Make Ahead and Storage

Korean Corn Cheese is best right out of the oven, but you can do most of the prep ahead of time.

Make ahead: Mix the drained corn, softened cream cheese, mayonnaise, sugar, green onions, and the cheese that goes into the filling. Transfer it to your baking dish, cover, and refrigerate for up to 24 hours. Add the final mozzarella topping when you are ready to bake.

Refrigerate leftovers: Transfer cooled leftovers to an airtight container and refrigerate for 3 to 4 days.

Reheat: The microwave works when you are in a hurry, but I prefer reheating Korean Corn Cheese in the oven. Put it in an oven-safe dish and warm it until hot and melted. Add a small handful of fresh mozzarella before reheating if you want to bring back some of that cheesy top.

Freezing: I don’t recommend freezing this version. Cream cheese, mayonnaise, and melted cheese can change texture after freezing and thawing, so it is much better made fresh.

Pairing Ideas

Korean Corn Cheese is especially good next to savory meat and rice because the sweet, creamy corn balances those stronger flavors. Try it alongside our Korean Ground Beef Bowl for an easy Korean-inspired dinner, or serve it with Teriyaki Chicken Bowls for a family-friendly meal. It is also a great side for grilled steak, chicken, ribs, or just about anything coming off the barbecue.