Name: Korean Cheese Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean-American Fusion
Ingredients: Ears of corn, shucked; Kewpie mayonnaise; Sriracha; Sugar; Kosher salt; Freshly ground black pepper; Whole milk mozzarella, shredded; Green onions, thinly sliced

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Why You’ll Love This Recipe

This dish combines the natural sweetness of fresh corn with the richness of mozzarella cheese and a kick of Sriracha, creating a deliciously balanced flavor profile. It’s creamy, cheesy, and just the right amount of spicy. Plus, it’s quick and easy to make, making it the perfect dish for a casual gathering or a comforting side to your meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ears of corn, shucked
kewpie mayonnaise
Sriracha
sugar
kosher salt
freshly ground black pepper
whole milk mozzarella, shredded
green onions, thinly sliced

directions

Preheat the oven to 400°F. Lightly oil a large cast iron skillet or coat with nonstick spray.
In a large bowl, combine the corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in 4 ounces of shredded mozzarella.
Spread the corn mixture into the prepared skillet, and sprinkle the remaining mozzarella on top.
Bake in the oven for about 15 minutes, or until bubbly. Then, broil for an additional 2-3 minutes to achieve a golden brown top.
Serve immediately, garnished with thinly sliced green onions, if desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add Veggies: Stir in diced red bell pepper or jalapeños for extra flavor and color.
Cheese Options: Substitute mozzarella with other meltable cheeses like cheddar or provolone for a different flavor.
Less Spicy: Reduce or omit the Sriracha for a milder version.
Meat Lovers: Add cooked bacon or crumbled sausage for a heartier version of this dish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a skillet over low heat until warmed through. If reheating in the oven, cover with foil and bake at 350°F for 10-15 minutes.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well in this recipe. Just thaw and drain it before mixing it with the other ingredients.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prepare the corn mixture in advance, store it in the fridge, and then bake it when you’re ready to serve.

Can I use regular mayonnaise instead of Kewpie?

Kewpie mayonnaise adds a unique depth of flavor, but regular mayonnaise can be substituted if needed.

Is this dish very spicy?

It has a mild to moderate spice level due to the Sriracha, but you can adjust the amount to suit your heat preference.

Can I use a different type of cheese?

Yes, other meltable cheeses like Gouda or Monterey Jack can work well in place of mozzarella for a different taste.

Can I make this dish vegan?

You can use a vegan mayonnaise and a plant-based cheese substitute to make it vegan, though the flavor will differ slightly.

What can I serve with this?

Korean Cheese Corn pairs well with grilled meats, seafood, or as a side dish with rice.

Can I use a different type of skillet?

If you don’t have a cast iron skillet, any oven-safe dish or skillet will work.

How do I store leftovers?

Store leftovers in an airtight container in the fridge and consume within 2 days for the best flavor and texture.

Can I freeze Korean Cheese Corn?

While it’s best fresh, you can freeze it before baking. Just make sure to thaw and bake it thoroughly when you’re ready to enjoy.

Conclusion

Korean Cheese Corn is a quick, cheesy, and satisfying dish that brings together creamy corn, spicy Sriracha, and melty mozzarella in the most delicious way. It’s easy to make and perfect for any occasion, whether as a side dish or a snack. With its creamy texture and irresistible flavors, it’s bound to become a favorite at your table!