Korean Corn Cheese
Creamy, buttery corn and melted cheese baked until golden and bubbling—a beloved Korean appetizer with sweet corn, umami-rich butter, and gooey cheese.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 3 tablespoons unsalted butter
- 2 cups frozen corn kernels
- ¼ cup mayonnaise
- 1.5 cups whole milk mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Position an oven rack in the upper-middle position and preheat your oven to 400°F. You want the top of the dish to brown and bubble without the bottom burning.
- 2
Measure out 2 cups of frozen corn kernels and place in a small bowl. If using fresh corn, cut the kernels from 3-4 ears of corn and measure out about 2 cups.
- 3
Set an 8-inch ceramic baking dish or cast iron skillet over medium heat on the stovetop. Add 3 tablespoons of unsalted butter and let it melt and foam, about 1-2 minutes. You should hear a gentle sizzle and smell toasted butter—do not let it brown.
- 4
Add the 2 cups of corn kernels to the melted butter. Stir gently and cook for 2-3 minutes, until the corn is heated through and some kernels begin to soften. The corn should smell sweet and toasty.
- 5
Remove the baking dish from the heat. Stir in 0.25 cup of mayonnaise until evenly distributed—the mayo will help bind and enrich the filling. Add 1.5 cups of shredded mozzarella and 0.5 cup of shredded cheddar, stirring gently until the cheeses begin to soften from the residual heat.
- 6
Sprinkle in 0.25 teaspoon of kosher salt, 0.125 teaspoon of black pepper, and 0.25 teaspoon of garlic powder. Stir well to combine—taste a small spoonful and adjust salt if needed. The mixture should taste savory and deeply cheesy.
- 7
Transfer the baking dish to the preheated 400°F oven. Bake for 8-12 minutes, until the cheese is completely melted and the top is golden brown with some darker, caramelized spots around the edges. The mixture should be bubbling gently around the perimeter.
- 8
Remove the baking dish from the oven—it will be extremely hot, so use an oven mitt or thick kitchen towel. Let it rest for 1 minute so the cheese sets slightly. Scatter 2 tablespoons of thinly sliced green onions over the top for color and a fresh onion bite.
- 9
Transfer to a serving plate or serve directly from the baking dish with small spoons or a sturdy bread for scooping. Eat immediately while the cheese is still warm and creamy—the texture firms up as it cools.
Tools you’ll need
- 8-inch ceramic baking dish or cast iron skillet
- small bowl
- wooden spoon
- oven mitt or kitchen towel
- measuring cups
- measuring spoons
- oven thermometer (optional but recommended)
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