Korean Corn Cheese
Sweet corn, melty mozzarella, and a touch of mayo — this Korean pub snack is weirdly addictive and impossibly easy.
Appetizers · Prep 5 min · Cook 10 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 300 g corn kernels, frozen or canned
- 100 g mozzarella, shredded
- 30 g cheddar cheese, shredded
- 1 tbsp mayonnaise
- 1 tsp sugar
- 15 g butter
- 1 green onion, sliced
- salt, pinch
This is the most unlikely dish I have ever fallen in love with. Corn, cheese, mayonnaise. It sounds like something a kid would make. But in Korean fried chicken joints, this is a beloved side dish and after one bite you will understand why.
The sweetness of corn combined with stretchy melted cheese and the richness of a little mayo creates this magical combination that hits every comfort food button. It takes 10 minutes, uses ingredients you probably already have, and will make you question everything you thought you knew about snacks.
I first had this at a Korean BBQ place and immediately went home to figure out how to make it.
Pro Tips
- Frozen corn works perfectly. No need for fresh.
- Use a mix of mozzarella and a little cheddar. Mozz for stretch, cheddar for flavor.
- Go easy on the mayo — 1 tablespoon is enough. You want richness, not mayo salad.
- Broil at the end for golden, bubbly cheese.
Serving
Serve straight from the oven in the baking dish with a spoon. Scatter with sliced green onions. This is best shared — put it in the middle of the table and watch people fight over the last spoonful.
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