Korean cheese corn is one of the most popular side dishes at Korean BBQ, next to kimchi, Korean volcano egg (gyeran jjim), and japchae. This recipe is super simple and easy to make. You can enjoy it less than 15 minutes!
Prep Time2 minutesmins
Cook Time10 minutesmins
Total Time12 minutesmins
Yield: 3servings (as a side)
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Ingredients
1cansweet cornwell drained (the 15.25 oz/432 g can)
¾cupshredded mozzarella cheese(plus more for topping)
Move the baking rack to the second from the top of the oven and preheat the oven to 450°F. Also, lightly grease a sizzle platter or a small cast iron skillet (5 to 6 inches) with oil or cooking spray.
In a mixing bowl, add all of the ingredients (corn, mozzarella, mayo, sugar, salt, and black pepper). Mix until evenly combined.
Transfer the corn and cheese mixture into the greased pan and spread it out evenly.
Top the corn and cheese mixture with a little more shredded mozzarella and bake for about 10 minutes, or until the cheese is melted and golden brown here and there.
Remove the Korean cheese corn from the oven and let it cool for a moment. Enjoy!
Notes
Please refer to the post above for step by step photo reference, tips, and FAQs!
Kewpie mayo - We recommend Kewpie mayo because it's the tastiest. However, you can use regular mayo instead.