Korean Corn Cheese Instant Noodles

Presenting our best instant ramen hack yet: a bed of hot, crunchy, gooey Korean corn cheese over instant noodles.
2 servings
Prep Time
10 Mins
Active Time
05 Mins

The bed of melted cheddar, the crunch of sweet corn, the pull of gooey mozzarella with every slurp of noodle. Once you try it, you'll tell all your friends to combine instant noodles with Korean corn cheese. It's life-changing levels of good.

This recipe uses Samyang Buldak ramen, the South Korean instant noodles of fire noodle challenge fame, to bring an appetizing heat to the dish. Grab the Quattro Cheese variant, if you can.

  • 1 pack Samyang Buldak Quattro Cheese instant noodles
  • 4 cups water
  • ¼–⅓ cup canned corn, drained
  • 1 tbsp unsalted butter
  • 1 tbsp Kewpie mayo
  • 2–3 tsp white sugar
  • 2 slices cheddar cheese
  • ¾ cup grated mozzarella cheese
  • chopped parsley, for garnish

Cook noodles: Add water to a pot and bring to a boil. Cook noodles until al dente, about 1—2 minute less than the suggested cooking time. Remove extra water by pouring it off or scooping it out with a ladle. You want enough water to make a sauce, not soup!


Make corn cheese: Add seasoning packets, corn, butter, Kewpie mayo, and sugar. Stir quickly until combined. Place two slices of cheddar cheese over the noodles, followed by grated mozzarella. Cover pot to melt the cheese, about 1 minute.


Serve: Uncover pan and pour noodles into a low bowl, keeping the melted cheese as intact as possible. Garnish with chopped parsley. Serve hot while the cheese is melty.

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