This super easy recipe for Korean Corn Cheese may sound weird at first, but it makes such a great party dip you’ll make it again and again. Like many Korean fusion recipes, this one utilizes canned and processed goods so you can whip this dish up for a party in no time flat.
Unlike more traditional Korean recipes like BBQ Pork Belly or the best dipping sauce ever – ssamjang, corn cheese is a relatively Americanized dish. In fact, you don’t even need any real cooking skills. As long as you can open cans, grate some cheese, and loosely chop some green onions, you can make this dish in a flash.
I love making Korean corn cheese when I’m having people over since it is quite unique as well as delicious. Plus it is super customizable. This recipe is like a base version, but go ahead and add your own flair to it if you like. Top it with some fried chicken, mix in some kimchi, or use it in a wrap – the opportunities are endless.
How To Make Delicious Korean Corn Cheese
This recipe calls for 7 ingredients, however you can easily leave out a few of them, or sub them with other things you like. All you really need is the cheese, corn, and mayo! In my opinion the way to make the best Korean corn cheese is to use Kewpie or Japanese style mayonnaise. I make mine at home, but you can easily pick up a bottle at your Asian market or online!
- 500 grams Canned Sweet Corn – strained
- 250 grams Mozzarella – shredded
- 1 tsp Black Pepper – freshly cracked
- 2 tsp Gochugaru Chili Flakes – these are a low spice fruity pepper popular in tons of Korean recipes. I highly recommend you homemade. I prefer using Japanese mayonnaise as it is much richer and has the added benefit of being made with MSG. Feel free to add more if you thing the mix needs it (3 tbsp is just an estimate, but if your mozz or corn is very dry you might want to add a bit more to cream it up).
- 6-8 Green Onions – chopped
This Korean Corn Cheese recipe is so easy just add everything to a large bowl! You don’t even need measuring cups if you prefer to do it by eye. Just toss everything in and mix.
Since this dish doesn’t even need to be cooked, I suggest tasting a bit of it as you mix so you can adjust the seasonings to your preference. There isn’t a hard and fast rule for how this is supposed to taste – so have fun with it. The only goal is delicious cheesy, corny, umami rich flavor.
Portion out the mixed Korean corn cheese into little gratin dishes. I like to use small, shallow ones as opposed to a casserole dish so it is easier to portion. The benefit is you can cover them with plastic and pop in the freezer so you have them ready to go whenever you want.
To bake, just place them in an oven at 190C for 15 minutes, or until the top is bubbly and a bit browned. Serve with some toast or chips, or even just a spoon and dig right in.
If you like this recipe, check out more of my authentic and fusion Korean recipes on this site!
Korean Corn Cheese
- 1 Mixing Bowl
- 4 Gratin Dishes | or any similar sized baking dishes
- 500 grams Canned Sweet Corn strained
- 250 grams Mozzarella shredded
- 1 tsp Black Pepper freshly cracked
- 2 tsp Gochugaru Chili Flakes these are a low spice fruity pepper popular in tons of Korean recipes. I highly recommend you get a pack!
- 1/2 tsp Salt
- 3 tbsp Japanese Mayonnaise you can sub in regular mayonnaise either store bought or homemade. I prefer using Japanese mayonnaise as it is much richer and has the added benefit of being made with MSG. Feel free to add more if you thing the mix needs it (3 tbsp is just an estimate, but if your mozz or corn is very dry you might want to add a bit more to cream it up).
- 6-8 Green Onions chopped
- Add all ingredients to a large bowl and mix well. Taste and adjust seasonings to suit your preference.
- Portion the mix into small gratin dishes and smooth the tops with a spoon or rubber spatula.
- Place in the oven at 190C for 15 minutes, or until the top is bubbly and has started to brown. Remove and serve hot. Enjoy!