Creamy, savory, and slightly sweet, corn cheese is a beloved Korean side dish served sizzling hot with melty mozzarella and sweet corn. It’s a true crowd-pleaser, perfect for sharing.
This dish shines as a comforting bite with chewy rice cake and colorful veggies, bubbling in butter and mayo. Whether as bar food or brunch, corn cheese delivers warm, gooey satisfaction.
The Main Players in Corn Cheese Magic
- Canned corn – Sweet and juicy, canned corn forms the heart of this dish and absorbs buttery flavor beautifully.
- Mozzarella cheese – Melts into gooey perfection, creating that irresistible cheese pull everyone craves.
- Mayonnaise – Adds richness and creaminess that balances the sweet and savory elements.
- Butter – Infuses the corn with a golden, indulgent base note.
- Rice cakes (garaetteok) – Optional but delightful; their chewy texture adds substance and a uniquely Korean touch.
- Mixed bell peppers & onion – Bring crunch, color, and a touch of freshness to cut through the richness.
Let’s Make This Corny Classic
Start by finely chopping your bell peppers and onion, then squeeze out any excess moisture to keep the dish from getting soggy. This little step ensures crisp, caramelized edges instead of a wet base.
Sauté canned corn in butter until it smells nutty and is fully coated. Toss in your veggies briefly, then remove from the heat to stir in sugar and mayo. Spread the mixture into a hot cast iron pan, layer on mozzarella, and dot with sliced rice cakes if using.
Finish under the broiler until the cheese bubbles and browns, creating a golden, stretchy topping over the creamy, savory corn base.
Tips & Twists to Perfect Your Pan
For best results, make sure all moisture is squeezed out of your veggies and corn—this prevents the dreaded watery bottom. Don’t skip the butter, as it’s key for flavor, and use full-fat mayo for richness.
Try adding a dash of gochujang for heat or substitute the rice cake with small potato cubes for a different texture. If serving with drinks, a sprinkle of bacon or scallions on top makes it even more addictive.
Keep the Cheese Love Going: Storing & Reheating Tips
Corn cheese is best served hot and fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. Reheat in a skillet or toaster oven to bring back the melty texture—avoid the microwave if you want to keep that crispy cheese edge. Freezing isn’t ideal due to the mayo, which can separate when thawed.
Enjoy this sizzling dish as a snack, appetizer, or side—it’s simple to make, hard to resist, and always disappears fast!
Korean Corn Cheese
Ingredients
- 2 ounces white rice cake chopped into bite-sized segments
- 5 to 6 ounces mozzarella cheese finely sliced
- ¼ cup mayonnaise
- ¾ cup assorted diced onion red bell pepper (or carrot), and green bell pepper
- 1 can unsalted corn 15¼ ounces or 432 grams, drained and squeezed dry
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter
- A pinch of kosher salt
Instructions
- Combine the diced vegetables and a pinch of kosher salt in a mixing bowl, stirring thoroughly. Allow this mixture to rest for five minutes before wrapping it in a clean cotton cloth and pressing out any excess liquid.
- Place a heavy, oven-safe skillet over medium heat and melt the butter. Add the corn and cook for 2 to 3 minutes, stirring occasionally, until the corn is fully coated and slightly sautéed. Mix in the prepared vegetables and cook briefly for an additional 30 seconds. Remove the pan from the heat and allow the mixture to cool slightly.
- Incorporate the mayonnaise and sugar into the cooled corn-vegetable blend, stirring until fully combined.
- Preheat a cast iron pan on the stove and spread the corn mixture evenly across the bottom. Layer the mozzarella slices on top, followed by an even scattering of rice cake pieces.
- Cover the pan and cook over medium-high heat for 3 to 4 minutes, until the contents are audibly sizzling. Reduce to low heat and continue to cook briefly until the cheese begins to melt.
- Meanwhile, activate the oven broiler and place the pan on the third rack. Broil until the cheese develops a slight char and the rice cakes are thoroughly heated. Remove promptly and serve hot.
