Corn Cheese

5 from 4 votes

Corn cheese is ooey gooey deliciousness! With just a few simple ingredients, it's so easy to make the popular Korean side dish in your own home.

Prep Time5

Cook Time18

Total Time23

Course: Appetizer

Cuisine: Korean

Keyword: Corn Cheese, Corn Cheese Dip

Servings: servings

Calories: 183kcal

Preheat oven to 400℉.
Combine all ingredients in a bowl, reserving 1/2 cup of mozzarella cheese for topping.
Pour into an oven-safe skillet or baking dish. Bake for 12-15 minutes.
Remove from oven and sprinkle remaining ½ cup of mozzarella cheese over the top.
Place it back in the oven and change it to broil. Broil on high for 2-3 minutes until cheese becomes bubbly and the top is golden.
Garnish with extra chopped green onions. Serve immediately.

Drain canned corn extremely well before mixing. Excess moisture can make the finished corn cheese watery.
If the corn still seems wet after draining, pat it dry with paper towels.
Frozen corn can be substituted, but thaw and drain it completely first.
Fresh sweet corn also works, including leftover grilled or cooked corn.
Soften the cream cheese before mixing so it blends evenly through the corn.
Cream cheese makes this version extra creamy but can be omitted for a more traditional-style corn cheese.
Regular mayonnaise and Kewpie mayonnaise both work.
Mozzarella is the best choice for a mild flavor and stretchy cheese pull.
Low-moisture mozzarella is preferable to fresh mozzarella because it won't add as much water.
Freshly shredded mozzarella usually melts more smoothly than pre-shredded cheese.
If your canned corn is already very sweet, reduce or omit the added sugar to taste.