Baked Korean Corn Cheese

Bubbling cheese, lightly golden spots, and sweet corn coated in a creamy sauce make this dish hard to leave alone once it reaches the table. Baked Korean Corn Cheese is a warm Korean BBQ–style side dish with stretchy mozzarella, crisp corn kernels, and a mild sweet-savory flavor.

It takes just 17 minutes from start to finish and comes together in one mixing bowl and an 8-inch oven-safe skillet. Serve it immediately while the cheese is hot and pull-apart gooey.

Why You’ll Love This Recipe

• Ready in 17 minutes, including preparation and cooking.
• Uses six simple ingredients plus salt and black pepper.
• Produces a creamy corn base with melted, stretchy mozzarella.
• Serves four as an appetizer or Korean BBQ side dish.
• Can be assembled and refrigerated for up to two days before baking.

Ingredients

• Kernels from 2 ears fresh sweet corn
• ½ cup (approximately 112 g) mayonnaise
• 4 oz (113 g) shredded mozzarella cheese
• 1½ tsp (approximately 6 g) granulated sugar
• 2 green onions, thinly sliced
• Salt, to taste
• Black pepper, to taste

Fresh sweet corn is the controlling ingredient form for this recipe. After removing the kernels, check that no long pieces of silk remain. Use shredded mozzarella so it distributes evenly and melts within the short baking time.

How to Make This Recipe

Step 1: Prepare the Oven, Skillet, and Corn

Preheat the oven to 400°F and lightly grease an 8-inch cast-iron or other oven-safe skillet. Remove the husks and silk from two ears of fresh sweet corn, then carefully cut the kernels from the cobs. Separate any large clusters so the kernels mix and cook evenly.

Pro Tip: Keep the knife close to the cob without cutting into its hard center. This helps remove clean kernels without including tough cob pieces.

Step 2: Mix the Corn Cheese

Place the corn kernels, ½ cup mayonnaise, 4 oz shredded mozzarella, 1½ tsp granulated sugar, two thinly sliced green onions, salt, and black pepper in a mixing bowl. Stir until the mayonnaise and mozzarella are evenly distributed and all the corn looks lightly coated.

Step 3: Fill the Skillet and Bake

Transfer the mixture to the prepared skillet and gently spread it into an even layer without packing it down. Bake at 400°F for 10 minutes. It’s ready for broiling when the mozzarella has completely melted and small bubbles are visible around the edges and across the surface.

Pro Tip: Keep the mixture at an even depth. A thick mound in the center may heat more slowly than the edges.

Step 4: Broil and Serve

Switch the oven to broil and cook for approximately 2 minutes, watching continuously. Remove the skillet when the cheese has scattered golden-brown spots but remains fluid and stretchy. Serve immediately and protect your hand from the hot skillet handle.

Pro Tip: Stay beside the oven during broiling. Waiting for the entire surface to become deeply brown can scorch the cheese or cause excess oil to separate.

Expert Tips for Better Results

• Shred the mozzarella before mixing so it melts evenly during the short baking period.
• Spread the corn mixture to a consistent depth throughout the 8-inch skillet.
• Use an oven-safe skillet because the pan must move directly from a 400°F oven to the broiler.
• Watch for active bubbling rather than relying only on the 10-minute baking time.
• Remove the skillet once scattered golden spots appear; prolonged broiling may cause the cheese to release excess oil.
• Serve the dish promptly because mozzarella becomes firmer and loses some stretch as it cools.

Variations

• Canned corn: Replace the fresh corn with one 15-oz can of sweet corn, thoroughly drained. Omit the 1½ tsp sugar because the corn has been stored in sweet liquid. Poorly drained corn can make the finished dish watery.
• Frozen corn: Replace the fresh kernels with approximately 1⅓ cups frozen corn. Thaw it completely and drain away all excess moisture before mixing it with the other ingredients. Keep the 1½ tsp sugar.

These are the only approved ingredient-form variations. Follow the same 8-inch skillet, baking temperature, timing, and finishing method for either one.

Serving Suggestions

• Serve it beside beef bulgogi or Korean-style grilled meat, where its mild sweetness balances savory flavors.
• Add it to a Korean BBQ spread as a warm, shareable side dish.
• Spoon it onto individual small plates while the mozzarella is still stretchy and fluid.
• Offer toasted bread alongside it for scooping up the creamy corn and melted cheese.
• Pair it with a crisp cucumber salad to contrast the dish’s rich, warm texture.

Storage and Reheating

Don’t leave Baked Korean Corn Cheese sitting at room temperature for extended periods. Once any leftovers have cooled, transfer them to an airtight container and refrigerate for up to 3–4 days.

For make-ahead preparation, combine the ingredients in the prepared skillet, cover tightly, and refrigerate for up to two days. Bake it directly before serving so the mozzarella is freshly melted and stretchy.

Reheat refrigerated leftovers in an 8-inch oven-safe skillet at 350°F for 8–10 minutes. They are ready when the corn is steaming hot and the cheese has melted again. Reheated mozzarella may be slightly less stretchy than it was immediately after the first bake.

Freezing is not recommended because reliable freezing, thawing, and container guidance was not established for this locked version.