Korean Cheese Corn

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

WHY I LOVE THIS RECIPE

Originating as a popular Korean-American appetizer and side dish, this is where it’s at. Perfectly golden brown, bubbling, ooey gooey cheese corn served in a piping hot cast iron skillet with all the tortilla chips and crostini for dipping. It’s simply…perfect.

REASONS TO MAKE KOREAN CHEESE CORN

• Guaranteed crowd-pleaser. This is sure to be a crowd-favorite for big family gatherings, birthdays, potlucks, game day and every other occasion in between.
• Make ahead of time. Korean cheese corn is a great dish to make ahead of time, assembling in advance until it’s ready to be popped in the oven until bubbly.
• Comes together fast. With a short ingredient list, this dip comes together lightening fast, 30 minutes start to finish.

TIPS AND TRICKS FOR SUCCESS

• Use fresh or canned corn. In-season fresh corn is a great option during the summer, but canned corn can also be used all year round. 2 (15.25-ounces) cans of drained corn kernels should do the trick!
• Kewpie mayonnaise is key. Although traditional mayonnaise can be used in a pinch, Japanese kewpie mayonnaise will yield a corn dip that is much more rich and creamier in texture.
• Freshly grated cheese goes a long way. Although pre-shredded cheese can save a few minutes in the kitchen, pre-shredded contains additives such as potato starch or cellulose, hindering its ability to melt properly. Freshly grated cheese will melt much better, resulting in a smoother cheese corn dip.
• Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking.
• Mix it up. Add sauteed onions, bell peppers or kimchi, or swap the mozzarella for provolone or fontina.