15 Minute Korean Corn Cheese

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 Why you’ll love this recipe

Unique flavor. Maple syrup makes this recipe different and adds a rich sweet flavor, perfectly balanced with the savory flavors of cheese. Quick and easy to make. It takes less than 15 minutes to make this one-pan dish from start to finish. Perfect appetizer for gatherings. This corn cheese recipe is packed with delicious flavors and will surely be a hit at your next gathering!

Variations & Substitutions

Sweet corn. Canned or frozen corn will work great. Fresh corn will require more prep since you’ll need to shuck the corn, cut the kernels off the cob, and blanch it for a few minutes if it’s too firm. Mayonnaise. Use Japanese mayo (like Kewpie mayo) for a richer flavor. You can also use Greek yogurt or sour cream. Maple syrup. Substitute with honey or brown sugar. Cheese. I prefer using a mix of cheeses for a more complex flavor. Use mozzarella for its melting quality and cheddar or Monterey Jack to add sharpness. Salt and pepper. Season to taste with salt and pepper. You can also add red pepper flakes for a spicy kick. Scallions. Or green onions, for garnish. You can also use fresh parsley or cilantro.

📖 How to make Korean corn cheese

Step 1:If you have an oven with a broiler, place the rack on the top tier and preheat your oven to 350ºF / 180ºC. Keep the rack in the middle if your oven doesn’t have this feature.

👩🏽‍🍳 Tips for the best Korean corn cheese

Spreading the corn mixture evenly in the skillet ensures uniform cooking and prevents burning in spots. Use a mix of cheeses for a more complex flavor. Mozzarella for its melting quality and stretch, and cheddar or Monterey Jack for a bit of sharpness.

🍴 How to serve Korean corn cheese

Serve Korean corn cheese as an appetizer, side dish, dip, or snack. It’s super easy to make any day of the week. It’s traditionally served as an anju, or as a snack served with alcohol. I like to serve it as a dip with tortilla chips for a delicious appetizer. I usually serve it with my gochujang tofu, gilgeori toast, and gochujang tacos for a complete meal. It also pairs deliciously well with rice cake, kimchi, japchae, Korean barbecue, and bibimbap.

🍴Storage and reheating suggestions

To store leftovers, place them in an airtight container and refrigerate them for 3-4 days. I don’t recommend freezing this corn cheese dish since the texture of the cheese and corn won’t be the same when thawed. To reheat, you can transfer it to an oven-safe dish and reheat at 350°F for 10-15 minutes. You can also heat it in a microwave for 1-2 minutes, stirring halfway through.