Korean Corn Cheese
Sweet corn baked with mayo and bubbling mozzarella.
Korean Corn Cheese is a classic vegetarian Korean recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are corn, mayo and sugar. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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170
kcal
7g
Protein
16g
Carbs
9g
Fat
Ingredients
- corn2 cups
- mayo3 tbsp
- sugar1 tsp
- mozzarella1 cup
- butter1 tbsp
- spring onion
Method
- 1Step 1 ~4 min
Sauté corn in butter 2 min.
- 2Step 2 ~4 min
Stir in mayo and sugar.
- 3Step 3 ~4 min
Top with mozzarella; broil until bubbly and golden.
- 4Step 4 ~4 min
Garnish with spring onion.
Per-step times are approximate and based on the total cook time of 15 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Korean Corn Cheese take to cook?
- From prep to plate, Korean Corn Cheese takes about 15 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Korean Corn Cheese vegetarian?
- Yes — this version of Korean Corn Cheese is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Korean Corn Cheese?
- The headline ingredients are corn, mayo, sugar. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Korean Corn Cheese?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Korean Corn Cheese?
- Korean Corn Cheese pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.