Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Korean Corn Cheese
A bubbly, buttery skillet of sweet corn bound in melted mozzarella, a beloved Korean pub side that pulls into irresistible cheesy strands.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Melt the butter in an oven-safe skillet over medium heat and saute the diced onion for 2 to 3 minutes until softened and translucent.
- 2
Add the corn kernels and cook for 3 minutes, stirring, until heated through and lightly caramelized at the edges.
- 3
Stir in the mayonnaise, sugar, and a pinch of salt and black pepper until the corn is creamy and well coated.
- 4
Spread the corn into an even layer and blanket it with the shredded mozzarella.
- 5
Slide the skillet under a broiler set to high for 3 to 4 minutes, until the cheese is melted, bubbling, and golden brown in spots.
- 6
Sprinkle with chopped scallion and serve hot straight from the skillet so the cheese stays gooey and stretchy.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
12 g
Protein
16 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Korean Corn Cheese is a gooey, indulgent side of sweet corn bound with mayonnaise and melted mozzarella, a beloved pub snack and barbecue companion. Quick and crowd-pleasing, it balances sweet corn against salty cheese. It rose to popularity as anju, food meant to accompany drinks.
Listahan note
This version keeps the corn sweet and the cheese generous, cooking it in a skillet until the mozzarella melts into gooey strands over the corn.
Technique cues
- Drain canned corn well so the dish is not watery.
- Cook gently and cover to melt the cheese into stretchy strands.
- Balance the sweet corn with a little salt and scallion.
Kitchen flow
- Parallel prep
- Drain the corn and dice the onion and scallion before heating the pan.
- Make-ahead
- Best fresh and gooey; assemble and melt close to serving.
- Leftover move
- Reheat leftovers in a skillet or spread on toast and broil.
- Cleanup rhythm
- One skillet; soak it while warm to release the melted cheese.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Sweet corn
Base
Purpose: Its sweetness is the foundation against the salty cheese.
Handling: Drain canned corn well, or use fresh kernels.
Adaptation: Frozen corn works after thawing and draining.
Mozzarella cheese
Melting cheese
Purpose: Melts into the gooey, stretchy strands that define the dish.
Handling: Add on top and cover to melt.
Adaptation: A mild melting cheese blend works.
Mayonnaise
Binder and richness
Purpose: Coats the corn and adds creamy tang.
Handling: Stir into the warm corn before adding cheese.
Adaptation: Use less for a lighter dish.
Butter and sugar
Flavor base
Purpose: Enrich the corn and amplify its sweetness.
Handling: Saute the corn in butter with a pinch of sugar.
Adaptation: Skip the sugar if your corn is already sweet.
Technique notes
- Drain the corn well so the cheese does not seize in watery liquid.
- Cover the pan to melt the cheese into proper strands.
- Serve hot, while the cheese still stretches.
Ingredient swaps
- Lighter direction
- Use less mayonnaise and cheese for a less rich side.
- Egg-free direction
- Use an egg-free mayonnaise to avoid egg.
- Spicy direction
- Add diced jalapeno or a pinch of gochugaru.
Serve alongside
- Korean barbecue
- Kimchi
- Steamed white rice
- Fried chicken
- Cold lager
- Soju
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days in a sealed container.
- Reheat in a skillet or under a broiler to re-melt the cheese.
- Freezing is not recommended, as the cheese and mayo separate.
Equipment
- Oven-safe skillet
- Spatula
- Cutting board
- Lid or foil
Make this household-aware
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Plan it in Listahan
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