Creamy baked corn with melted mozzarella
Korean Corn Cheese
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Korean Corn Cheese
Creamy baked corn with melted mozzarella
★4.2(9)
Sweet corn kernels mixed with mayonnaise and smothered in melted mozzarella cheese, baked until golden and bubbly. This addictive Korean bar snack is the ultimate cheesy, sweet, and savory guilty pleasure.
5m
Prep Time
15m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Korean corn cheese is the anju (drinking snack) that everyone fights over at Korean BBQ restaurants. Its genius lies in the simplicity: corn, mayo, cheese, heat, and pure bliss.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Corn Cheese special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 cups sweet corn kernels (canned or frozen)
- 2 tbsp Japanese mayonnaise
- 1 cup shredded mozzarella cheese
- 1 tbsp butter
- 1 tbsp sugar
- 1/4 tsp salt
Instructions
- 1
If using frozen corn, thaw and drain well. For canned corn, drain thoroughly.
- 2
Mix corn with mayonnaise, sugar, and salt.
- 3
Spread the corn mixture in a small oven-safe skillet or baking dish. Dot with butter.
- 4
Top generously with shredded mozzarella.
- 5
Bake at 400F for 10 minutes, then broil for 2 to 3 minutes until the cheese is golden and bubbly. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
MozzarellaCheddar or Monterey Jack
Different melt qualities but equally delicious
Japanese mayoRegular mayo + rice vinegar
Approximate the tangy richness
Tips & Storage
Pro Tips
Drain the corn very well; excess moisture prevents the cheese from browning properly.
Use a cast-iron skillet for the most attractive presentation and even heat.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Refrigerate leftovers for up to 1 day.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (25mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates12g
Fat22g
Fiber380mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular mayo?
- Yes, but Kewpie mayo has a tangier, richer flavor that makes a difference.
- What else can I add?
- Diced jalapeños, bacon bits, or a drizzle of hot sauce are popular additions.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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