Korean Cheese Corn with Sizzling Mozzarella
Korean Cheese Corn
Sweet corn and creamy mayo topped with gooey melted mozzarella. The ultimate Korean BBQ side dish.
If you’ve ever stepped into a Korean BBQ restaurant or a bustling street-side bar, you’ve likely been tempted by the irresistible sizzle of Cheese Corn. Known as 'con-cheese' in Korea, this dish is a quintessential 'anju' or drinking snack. It strikes the perfect balance between the crunch of sweet corn, the richness of creamy mayo, and a thick, bubbling blanket of mozzarella cheese that stretches for miles. It’s the ultimate comfort food that bridges the gap between a side dish and a decadent treat.
The beauty of this recipe lies in its simplicity and the way it complements spicy or smoky flavors. While it’s traditionally served on a hot cast-iron cow-shaped platter, you can easily achieve that signature golden-brown crust in any oven-safe skillet or under a broiler. A hint of sugar brings out the natural sweetness of the corn, while the butter adds a savory depth that makes it impossible to have just one spoonful. Whether you're hosting a party or craving a late-night snack, this dish is a guaranteed crowd-pleaser.
Nutrition (per serving)
Directions
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1
Drain the canned corn thoroughly in a colander. For an even better texture, pat the kernels dry with a paper towel to remove excess moisture.
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2
In a medium mixing bowl, combine the corn, Japanese mayonnaise, sugar, salt, and black pepper. Stir until every kernel is evenly coated.
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3
Place a small cast iron skillet or oven-safe frying pan over medium heat and melt the butter.
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4
Add the corn mixture to the skillet. Spread it out into an even layer and cook for 2-3 minutes, stirring occasionally, until the corn is heated through and the sauce begins to bubble.
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5
Smooth the corn back into a flat layer. Sprinkle the shredded mozzarella cheese generously over the top.
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6
Reduce the heat to low and cover with a lid for 2 minutes, or until the cheese is mostly melted.
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7
For a golden-brown finish, place the skillet under a broiler for 1-2 minutes until the cheese is bubbly and browned in spots.
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8
Remove from heat, garnish with dried parsley, and serve immediately while the cheese is hot and stretchy.
Ingredients
- Canned sweet corn, drained:15 oz
- Japanese mayonnaise (Kewpie style):3 tbsp
- Granulated sugar:1 tbsp
- Unsalted butter:1 tbsp
- Shredded mozzarella cheese:1 cup
- Salt:¼ tsp
- Black pepper:⅛ tsp
- Dried parsley:1 tsp
Tips & Notes
- Using Japanese mayo (like Kewpie) adds a deeper, slightly tangier flavor than standard American mayonnaise.
- If you want a little kick, add a finely diced jalapeño or a dash of red pepper flakes to the corn mixture.
- Make sure your skillet is truly oven-safe before putting it under the broiler to avoid damaging the handle.
