This popular Korean BBQ side dish is the ultimate combination of sweet, savory, and cheesy. It’s traditionally served on a sizzling skillet and makes for a perfect snack, appetizer, or side for spicy dishes like fire chicken (buldak).
🕒 Overview
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2-4
🛒 Ingredients
The Base
Corn: 1 can (15 oz) sweet corn, thoroughly drained (or 2 cups frozen corn, thawed).
Mayonnaise: 3 tbsp (Kewpie/Japanese mayo is highly recommended for extra richness).
Sugar: 1 tsp (adjust based on the sweetness of your corn).
Butter: 1 tbsp unsalted butter.
Aromatics (Optional): 2 tbsp finely diced red bell pepper or onion for color and crunch.
The Topping
Cheese: 1 to 1.5 cups shredded low-moisture Mozzarella.
Seasoning: A pinch of salt and black pepper.
Garnish: Thinly sliced green onions or dried parsley.
🍳 Instructions
1. Prepare the Corn
Drain the corn kernels in a colander and pat them dry with a paper towel. Pro Tip: Removing excess moisture is the secret to preventing a "soupy" corn cheese.
2. Mix the Base
In a medium bowl, combine the dried corn, mayonnaise, sugar, and black pepper. Stir until every kernel is evenly coated. If using diced bell peppers or onions, stir them in now.
3. Sauté in the Skillet
Melt the butter in an 8-inch or 10-inch oven-safe skillet (cast iron is best) over medium heat. Once the butter is bubbling, add the corn mixture. Sauté for 2–3 minutes until the corn is heated through and the sugars start to slightly caramelize.
4. Add the Cheese
Flatten the corn mixture into an even layer with a spatula. Sprinkle the mozzarella cheese generously over the top, covering the corn completely.
5. Melt and Broil
Stovetop Method: Lower the heat, cover the skillet with a lid, and cook for 3–5 minutes until the cheese is completely melted and stretchy.
Broiler Method (Recommended): Place the skillet under the oven broiler for 2–3 minutes until the cheese is bubbly and develops golden-brown spots.
6. Garnish and Serve
Sprinkle with sliced green onions or parsley. Serve immediately while the cheese is still molten.
💡 Success Tips
Avoid Wetness: If using canned corn, make sure it is very well-drained. If you notice liquid pooling in the pan during step 3, let it simmer off before adding the cheese.
The Best Cheese: Use a block of mozzarella and grate it yourself if possible. Pre-shredded cheese is coated in potato starch, which can prevent that iconic "cheese pull."
Add Heat: For a spicy kick, add 1/2 tsp of Gochugaru (Korean red pepper flakes) or a drizzle of Sriracha on top before serving.
Pairing: This dish is best enjoyed with cold beer or spicy Korean dishes to balance the heat.
Reviewed by EL KATIBI MARIA
on
January 20, 2026
Rating:
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