Korean Corn Cheese

🍛 Soon: Buy & sell home-cooked food in PH
3–4 servings
Prep Time
05 Mins
Active Time
15 Mins

While corn cheese sounds like a dish off the kids’ menu, Koreans enjoy it as anju, or drinking food. (Think pulutan.) It arrives on your table in a sizzling skillet—a hot, bubbling mixture of corn, mayonnaise, and mozzarella cheese.

This recipe adds cream cheese for an extra-creamy dip. For a bonus toasty browned topping, finish your corn cheese in the broiler or with a blowtorch. Or skip it completely and dig right in with nacho chips (or a spoon). Hot, freshly cooked corn cheese waits for no one.

  • 1 ½ tbsp unsalted butter
  • 1 cup canned corn kernels, drained
  • ¼ cup cream cheese
  • 1 ½ tbsp Japanese mayonnaise
  • 1–1 ½ tbsp white sugar
  • pinch of salt
  • ½ cup grated mozzarella cheese, plus extra for topping
  • chopped spring onions, for serving
  • nacho chips, for serving

Cook corn: Melt butter in a small skillet over medium heat. Add the canned corn. Cook until liquid has evaporated and corn is browned.


Add cheese: Reduce heat to medium-low and add cream cheese and mayonnaise. Stir with a wooden spoon or rubber spatula until well combined. Add sugar, salt, and half of the mozzarella cheese. Stir again until cheese starts to form stretchy threads.


Cover: Top the corn mixture with extra mozzarella cheese. Cover the skillet with a lid or piece of aluminum foil. Let cook over low-medium heat until cheese topping is melted.


Serve: If you have a blowtorch, you can torch the cheese on top until golden brown. Garnish with spring onions and serve with chips, or enjoy on its own as a side dish.

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