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.
Nutrition (per serving)
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.
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
Instructions
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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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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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Place a small cast iron skillet or oven-safe frying pan over medium heat and melt the butter.
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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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Smooth the corn back into a flat layer. Sprinkle the shredded mozzarella cheese generously over the top.
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Reduce the heat to low and cover with a lid for 2 minutes, or until the cheese is mostly melted.
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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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Remove from heat, garnish with dried parsley, and serve immediately while the cheese is hot and stretchy.
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.
