Name: Korean Corn Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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)

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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!

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.

Add in the rice cakes, jalapeno, green onions, and mayonnaise. Stir to combine.
Top with shredded cheese and then transfer to the oven.

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.
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.

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: 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 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

Authour: Carmy

Course: Appetizer, Side Dish

Cuisine: Korean

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