This baked Korean-style corn with cheese is the iconic corn cheese: juicy kernels, a creamy dressing, a pleasant hint of heat, and a crown of molten cheese. It comes together in minutes and disappears even faster — the kind of hot appetizer that belongs on the table when friends are over.
Ingredients
- Canned corn — 500g (1 lb 2 oz), drained
- Unsalted butter — 30g (2 tbsp)
- Mayonnaise — 2 tbsp
- Sour cream — 1 tbsp (optional)
- Garlic — 2 cloves, minced
- Gochujang — 1 tbsp (or 1/2 tsp chili flakes)
- Sugar — 1/2 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Green onion — 2 tbsp, sliced
- Mozzarella cheese — 150g (5 1/2 oz), shredded
- Cheddar cheese — 70g (2 1/2 oz), shredded
- Lime juice — 1 tsp (optional)
- Jalapeño — 1/2 pepper, finely chopped (optional)
- Fresh herbs for serving — 1 tbsp
Step-by-Step Recipe
- Preheat the oven to 220°C (425°F), or switch on the broiler. Lightly butter a baking dish or spray it with oil.
- In a skillet, melt the butter and sauté the corn for 3–4 minutes over medium heat, just until excess moisture cooks off and the flavor deepens.
- Add the garlic and cook for another 30 seconds, until fragrant.
- Remove from the heat and stir in the mayonnaise, sour cream, gochujang (or chili flakes), sugar, salt, pepper, green onion, and half of the cheese. If you like, add the jalapeño and lime juice.
- Transfer the mixture to the baking dish and scatter the remaining cheese evenly over the top.
- Bake for 8–10 minutes, until bubbling and lightly golden. If using the broiler, watch closely and broil for 3–5 minutes so the cheese doesn’t scorch.
- Let stand for 2 minutes, finish with herbs, and serve hot. It’s delicious eaten with a spoon, toast, crusty baguette, or chips.
Nutritional Value (per serving)
| Calories | 360 kcal |
| Protein | 14 g |
| Fat | 24 g |
| of which saturated | 12 g |
| Carbohydrates | 22 g |
| Fiber | 2 g |
| Sugars | 6 g |
| Sodium | 780 mg |
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Tips and Variations
- No oven: Assemble the dish in a skillet, cover, and cook over medium heat for 3–4 minutes, until the cheese melts.
- Cheese blend: Pair mozzarella with gouda or emmental for extra stretch and aroma.
- Heat level: Adjust with gochujang or chili flakes; for a milder version, cut the amount in half.
- Corn: Frozen corn works too — thaw it and pat it dry well to keep the dish from turning watery.
- Add-ins: Try crisp bacon, diced bell pepper, or a little corn powder for more depth.
Frequently Asked Questions
- Can I substitute the gochujang? Yes. Mix 1 tsp ketchup with 1/2 tsp hot sauce, or use sweet chili sauce plus a pinch of chili flakes.
- How do I store leftovers? Transfer to a container and refrigerate for up to 2 days. Reheat in a 180°C (356°F) oven for 5–7 minutes, or in a skillet covered with a lid.
- Which cheese works best? Mozzarella gives the stretch, cheddar brings bold flavor. You can swap the cheddar for gouda and some of the mozzarella for provolone.
- Can I make it without mayonnaise? Replace the mayonnaise with sour cream or Greek yogurt, plus a pinch of salt and a few drops of lemon juice.
- Can I use fresh corn? Yes. Boil the cobs for 5–7 minutes, cut off the kernels, and use them in the recipe, sautéing them first in butter.