This elote-style Korean cheese corn is an upgraded, more flavor packed version of the classic Korean cheese corn you'd find at Korean BBQs. It encompasses all the flavors and yumminess of an elote corn into a sizzle platter of cheesy goodness! Plus, you can easily make this corn side in 15 minutes!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Yield: 3servings (as a side)
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Ingredients
For the cheese corn:
1cansweet cornwell drained (the 15.25 oz/432 g can)
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 for the cheese corn (corn, mozzarella, cotija, mayo, sugar, 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.*Use the broil setting on the oven if needed to get some colors. Make sure to keep an eye on it! It can burn really fast!*
Remove the cheese corn from the oven and top with your desired amount of cotija cheese, cilantro, and Tajín. Garnish with a couple wedges of lime if you want some extra acidity.
Let the elote-style cheese corn cool for a moment and enjoy!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Kewpie mayo - We recommend Kewpie mayo because it's the tastiest. However, you can use regular mayo instead.