Korean Corn Cheese Recipe: The Ultimate Party Side Dish

Korean corn cheese (콘치즈) is one of the simplest and most addictive Korean restaurant dishes — sweet canned or frozen corn mixed with Kewpie mayonnaise and topped with shredded mozzarella, then cooked in a cast iron skillet until the cheese melts and browns. It's served at Korean BBQ restaurants alongside the grilling meats as a side dish, usually cooked at the table in its own small cast iron pan.

The combination of sweet corn, rich mayo, and melted cheese is childishly simple and works entirely. The contrast between the sweet corn and the savory browned cheese, with the mayo holding everything together in a creamy base, is consistently crowd-pleasing.

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Ingredients (serves 4 as a side)

• 1.5 cups (250g) sweet corn kernels — canned (drained), frozen (thawed), or fresh
• 3 tablespoons Kewpie mayonnaise
• 1 teaspoon sugar (or to taste — adds the sweetness that Korean corn cheese is known for)
• 1/2 teaspoon soy sauce (small amount adds depth)
• Salt and white pepper to taste
• 150g shredded mozzarella cheese (or a mozzarella/cheddar blend)

Optional additions:

• 1 tablespoon butter (adds richness)
• 1 green onion, sliced (garnish)
• Gochugaru or chili flakes (for heat)

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Method

Time: 10 minutes total

Stovetop / Cast Iron Method

1. Mix corn, Kewpie mayo, sugar, soy sauce, salt, and pepper together in a bowl. Taste — it should be sweet, slightly salty, and creamy.

2. Heat a small cast iron skillet (18-20cm) over medium heat. Add butter if using — melt completely.

3. Add corn mixture. Spread evenly.

4. Cook 2-3 minutes until the edges begin to sizzle and the bottom starts to caramelize slightly.

5. Top generously with mozzarella — cover the entire corn surface.

6. Cover with a lid or foil. Cook 2-3 minutes until the mozzarella melts completely.

7. Remove lid. Increase heat to medium-high. Cook 1-2 more minutes until the cheese begins to brown at the edges and form a golden crust.

8. Serve in the skillet. Top with sliced green onion.

Oven Method

1. Mix corn with mayo and seasoning. Pour into a small oven-safe baking dish.
2. Top with mozzarella.
3. Broil 5-7 minutes until cheese is bubbly and golden-brown.

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Eating It

Serve directly from the skillet. Scoop with a spoon, getting both cheese and corn in each bite. Eat alongside grilled Korean BBQ meats — it provides a sweet, creamy counterpoint to the savory, charred meat.

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Variations

Spicy corn cheese: Add 1-2 tablespoons gochujang mixed into the corn before adding cheese. The gochujang gives heat and depth to the sweetness.

Loaded corn cheese: Add diced jalapeños, crumbled cooked bacon, and cheddar instead of mozzarella.

Elote-style fusion: Add cotija cheese crumbles, lime juice, and chili powder on top after cooking. The combination of Korean mayo sweetness and Mexican street corn seasoning is a strong fusion match.

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Why It Works

The chemistry: Kewpie mayo contains more egg yolk and less water than Western mayo, creating a richer emulsion that holds together when heated without breaking. The sugar in the corn mixture caramelizes slightly at the edges, adding color and flavor. Mozzarella has a high stretch and a relatively mild flavor that doesn't compete with the corn's sweetness.

It's a maximally forgiving recipe — impossible to overcook badly, easy to adjust to taste, and consistently impressive at a dinner party despite requiring essentially no skill.