Korean Cheese Corn recipe

Korean restaurants serve something called cheese corn, which is basically corn baked with a cheese sauce that makes it gooey, crunchy, sweet, and salty. Basically the best of all worlds for junk food. I did a little experimenting since I couldn’t find any other recipes on the internet and managed to unlock the secret. It’s a must-have in the appetizer repertoire from now on. You can throw in any other vegetables or probably most meats, if you’re looking for an unhealthy way to eat scraps.

Just a warning is that I like my corn sweet and creamy. If you prefer appetizers on the saltier side, try 2 tbsp sugar and dump a lot of salt on there. If you like a more gooey and sticky texture, then hold back on the mayo and go crazy with the cheese. Just be careful not to go too far, because burned cheese is hard to clean off your glassware. If you want extra crunch, then I recommend panko bread crumbs – this recipe is primed for variations.

Korean cheese corn

16 oz can of corn, drained
6 tbsp mayonnaise
3 tbsp sugar
1/2 cup shredded mozzarella or cheddar cheese
salt and pepper and herbs to taste

1. Preheat oven to 400 degrees.
2. Mix the corn in a casserole dish with the mayo and sugar and stir until evenly coated. Smooth it out into a single layer.
3. Top with cheese, salt and pepper, and any herbs that you’d like.
4. Bake for 15 minutes. Serve piping hot.


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