Korean corn cheese, or 콘치즈 (kon-chijeu), is one of those dishes that arrives at the table bubbling and somehow disappears before you’ve had a chance to take a second bite. Sweet corn gets coated in creamy mayonnaise, then finished with a thick layer of mozzarella that melts into stretchy, golden pockets.
It’s especially popular alongside Korean BBQ, where the cool sweetness of the corn works beautifully with smoky, salty grilled meat. But you don’t need a whole barbecue spread to make it—this is just as good scooped straight from the skillet with a spoon or served as a warm snack.
The trick I care about most is keeping the corn fairly dry before it goes into the oven. Too much water leaves you with watery cheese corn instead of the creamy, bubbling texture you’re after. Drain it well, and the difference is noticeable.
Korean Cheese Corn
Sweet corn is tossed with creamy mayonnaise, sugar, scallions, and black pepper, then baked under mozzarella until bubbling, stretchy, and lightly golden.
Prep 10 min
Cook 15 min
Cuisine Korean
Yield
4 servings
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Ingredients
Instructions
Preheat the oven to 400°F (200°C). Lightly butter a small cast-iron skillet or oven-safe baking dish. If your corn is canned or thawed from frozen, drain it very well and pat away any excess moisture.
Add the corn, mayonnaise, sugar, scallions, parsley if using, black pepper, and salt to a bowl. Stir until every kernel is lightly coated. Taste a kernel before adding more salt—the mayonnaise and mozzarella already bring plenty of seasoning.
Spread the corn mixture evenly into the prepared skillet or baking dish. Don't pack it down tightly; an even, fairly shallow layer helps the heat reach the center without leaving a watery bottom.
Scatter the mozzarella evenly over the surface, taking it close to the edges so you get those browned, bubbling bits around the sides.
Bake for about , until the corn mixture is hot and bubbling and the cheese has completely melted. If the cheese hasn't browned, switch to the broiler for , watching closely, until the top develops a few golden spots.
Let the Korean cheese corn rest for about before serving. It will still be wonderfully gooey, but the short rest keeps the molten cheese from sliding everywhere when you scoop it.
Notes & Variations
Canned or frozen corn: Both work well. Drain canned corn thoroughly and thaw frozen corn completely before using. Excess water is the easiest way to end up with soggy corn cheese.
Cheese: Low-moisture mozzarella gives the classic stretchy texture. Monterey Jack, mild Gouda, or a mozzarella blend can work if that’s what you have.
Mayo: Kewpie mayonnaise makes the mixture especially rich, but regular mayonnaise works perfectly well.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or in a covered skillet, then uncover briefly if you want the cheese to firm up again.
Nutrition (approx., per serving): Calories: 259 · Protein: 10g · Carbs: 25g · Fat: 15g · Saturated fat: 6g · Cholesterol: 32mg · Sodium: 212mg · Fiber: 3g · Sugar: 6g Estimated values based on the ingredients used; actual nutrition may vary depending on the corn, mayonnaise, and cheese brands.
FAQ
Can I use canned corn for Korean cheese corn?
Yes, canned corn works very well for Korean cheese corn as long as you drain it thoroughly first. Give the kernels a good shake in a strainer and pat them dry if they still look wet. Canned corn is already naturally sweet, so the small amount of sugar simply rounds out the savory mayonnaise and cheese.
Can I use frozen corn instead of canned corn?
Yes, thawed frozen corn is an excellent substitute for canned corn. Drain off any water after thawing and pat the kernels dry before mixing them with the mayonnaise. If your frozen corn tastes less sweet than canned corn, keep the teaspoon of sugar in the recipe to bring that sweetness back.
Why is my Korean corn cheese watery?
The most common reason is excess moisture in the corn. Canned corn that hasn't been drained well or frozen corn that's still holding thawing water can release enough liquid to make the bottom soupy. Drain and dry the corn well before mixing, and avoid covering the dish while it bakes.
Can I make Korean corn cheese ahead of time?
Yes, you can assemble the corn mixture and refrigerate it for up to 3 days before baking. Keep it covered and add the mozzarella just before cooking if possible. When you're ready to serve, bake until hot and bubbling, then briefly broil the top for that fresh, stretchy cheese finish.
What cheese is best for Korean corn cheese?
Low-moisture mozzarella is the easiest choice because it melts smoothly and gives Korean corn cheese its characteristic stretchy topping. Monterey Jack or mild Gouda can also work, but avoid very strongly flavored cheeses that overpower the sweet corn and creamy mayonnaise.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
Korean pickled garlic is mellow, tangy, slightly sweet, and deeply savory, with crisp cloves that make an excellent banchan alongside rice and grilled meats.
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