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Korean Corn Cheese

Korean corn cheese is a creamy mayo-sweet corn bake topped with melted mozzarella and parmesan. This easy corn recipe turns bubbling, golden cheese into stretchy scoops straight from a small oven-safe dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Breakfast, Side Dish
Cuisine: Korean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Korean corn cheese
  • 2 cup canned or frozen corn drained
  • 3 tbsp mayonnaise Kewpie preferred
  • 1 tbsp sugar
  • 0.25 tsp salt
  • 1.5 cup mozzarella cheese shredded
  • 0.25 cup parmesan grated
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat
  1. Preheat the oven to 400°F (or set the broiler for high). Wait until the oven reaches temperature so the cheese browns quickly.
Mix the corn base
  1. In a bowl, mix drained corn with mayonnaise, sugar, and salt until evenly combined. Look for a glossy, well-coated corn mixture with no dry pockets.
Bake
  1. Transfer the corn mixture to a small oven-safe baking dish or cast iron skillet and spread into an even layer. Bake for 10 minutes at 400°F until hot throughout.
Broil for golden topping
  1. Top evenly with shredded mozzarella and grated parmesan, then return to the oven. Broil for 3–5 minutes until the cheese is golden, bubbling, and stretching with each scoop.
Garnish and serve
  1. Scatter fresh parsley over the top and serve immediately. Enjoy with tortilla chips or bread while the cheese is molten.

Notes

For best stretch, use freshly shredded mozzarella and drain the corn well so the bake stays creamy instead of watery. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven or toaster oven until bubbling again. Freezing isn’t recommended as the corn and mayo can lose texture. For a dairy-light option, replace part of the mozzarella with a blend of low-fat shredded cheese while keeping parmesan for flavor.