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    You are here: Home / Recipes / Sides / Korean Corn Cheese

    Korean Corn Cheese

    Posted: Aug 27, 2021 Last Modified: Jun 17, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    A simple and delicious side dish that is packed with gooey cheese, this Korean Corn Cheese is made with just a handful of ingredients and in a couple of minutes!

    There is nothing better then when the waiter approaches my table with a sizzling cast iron plate filled with a bubbly cheesy corn cheese (콘치즈). I really mine this Korean staple but moving away from all my favourite Korean restaurants means it’s time to make it at home.

    A red Staub cast iron with Korean cheese corn.

    Why You’ll Love This Simple Corn Side Dish

    • It’s really easy to make as you’re really only sautéing a couple of ingredients being covering it in shredded cheese. You’ll definitely want a cast iron for this since broiling the cheese on the corn really gives you that perfect sizzling bubbly cheese.
    • You can use whatever you have. You can make this corn cheese recipe with canned corned, frozen corn, or fresh corn. While canned corn is preferred, sometimes you just have to make do with what you’ve got!
    • You only need a handful of ingredients. The corn and cheese are the star ingredients and don’t need that much more!
    A wooden spoon scooping up cheese corn.

    What You’ll Need

    Overhead image of ingredients needed to make Korean cheese corn.
    • butter — unsalted butter is my go-to.
    • onion
    • salt
    • corn — canned or fresh corn works. If you’re using frozen corn, be sure to thaw them first.
    • rice cakes — this is optional. If you can’t find it, you can skip it. Be sure to give them a soak ahead of time if they’re frozen.
    • jalapeno — for a little extra heat.
    • green onions
    • mayonnaise
    • shredded mozzarella cheese

    How to Make Korean Corn Cheese

    Onions sautéed with butter in a cast iron.
    Corn, green onions, jalapeno, rice cakes added to the skillet with onions.
    • On medium heat, melt the butter in a cast iron skillet.
    • Add in the diced onions and salt and sauté for 2 to 3 minutes, until the onions have softened.
    Mayo added to the cast iron skillet.
    Mixed corn in a cast iron skillet.
    • Add in the rice cakes, jalapeno, green onions, and mayonnaise. Stir to combine.
    • Top with shredded cheese and then transfer to the oven.
    Shredded cheese added to a skillet.
    Cheese over top of corn mixture in a cast iron skillet.
    • Broil for 3 to 4 minutes or until the cheese has melted and is starting to turn golden, keeping a close eye on it to make sure it doesn’t burn.
    Red staub filled with Korean cheese corn.

    Tips and Notes

    • To make this even more cheesy, you can mix in shredded cheese alongside the mayo before adding the shredded cheese on top. There’s not such thing as too much cheese right?
    • You can add other vegetables in this cheese corn such as bell peppers, diced broccoli, peas, etc if you wish. I like adding extra vegetables just so I can say I’ve eaten my (cheese coated) vegetables of the day.
    • This is the cast iron I use.
    • Serve this with my Air Fryer Korean Fried Chicken or my double fried Korean Fried Chicken for that Korean fried chicken joint experience at home.
    • For a lighter side, serve this cheesy corn recipe with my seasoned spinach or silken tofu recipe.
    • Leftovers: You can store leftovers in the fridge in an airtight container. I usually just reheat it in the oven at 250°F until heated through.
    Close up of a spoonful of cheese corn.
    Red staub filled with Korean cheese corn.

    Korean Corn Cheese

    A simple and delicious side dish that is packed with gooey cheese, this Korean Corn Cheese is made with just a handful of ingredients and in a couple of minutes!
    5 from 1 vote
    Print Rate
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 4 servings

    Ingredients

    • 1½ tbsp unsalted butter
    • 1 small yellow onion, diced
    • ½ tsp salt
    • 2 cups corn, drained
    • ½ – 1 cup rice cakes, optional
    • 1 jalapeno, deseed and diced
    • 2 stalks green onions, diced
    • ¼ cup mayonnaise
    • 1 cup shredded mozzarella cheese, or more

    Equipment

    • Cast Iron Skillet

    Instructions

    • On medium heat, melt the butter in a cast iron skillet.
    • Add in the diced onions and salt and sauté for 2 to 3 minutes, until the onions have softened.
    • Add in the corn, rice cakes, jalapeno, green onions, and mayonnaise. Stir to combine.
    • Top with shredded cheese and then transfer to the oven.
    • Broil for 3 to 4 minutes or until the cheese has melted and is starting to turn golden, keeping a close eye on it to make sure it doesn’t burn.

    Notes

    Calories are merely an estimate based on the plugin used for the recipe card. Calories do not include Korean rice cakes as it is listed as optional.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 301kcal | Carbohydrates: 19g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 558mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 11mg | Calcium: 155mg | Iron: 1mg
    Author: Carmy
    Course: Appetizer, Side Dish
    Cuisine: Korean

    More Side Dishes You’ll Love

    • Air Fryer Garlic Bread
    • Air Fryer Popcorn Shrimp
    • Cheddar Cheese Buns
    • Crispy Baked Teriyaki Tofu
    • Korean Purple Rice
    • Soy Sauce Eggs
    • Quick Pickled Carrots
    • Quick Pickled Cabbage
    • Silken Tofu Recipe

    Other places to connect with me
    @carmyshungry on Instagram
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    Email: [email protected]

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    Reader Interactions

    Comments

    1. Cat

      June 15, 2022 at 11:48 pm

      There’s no mention of corn in the recipe instructions!!!

      Reply
      • Carmy

        June 17, 2022 at 5:27 pm

        Thanks for letting me know! I’ve updated the recipe to add the corn to the instructions.

        Reply
    2. Maria

      January 21, 2023 at 4:09 pm

      Does the rice cakes have to be cooked first or can I just throw them in?

      Reply
      • Carmy

        January 21, 2023 at 6:40 pm

        If they come frozen, they need to be soaked first. If they’re fresh, you can add them in.

        Reply

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