Korean Corn Cheese

Sep 22, 2023 • Tom Jackson

Korean Corn Cheese is a simplistic creamy blend of roasted sweet corn kernels, sauteed onions and bell peppers, mixed with mayo, and melted cheese. It’s served hot with just the right amount of sweet and savory. It’s a perfect side dish for Korean Barbecue gatherings with friends over a drink.

WHAT YOU'LL LOVE

Blistered whole, not just kernels in a pan. Charring the corn directly in the wood-fired oven before slicing it off the cob builds a smoky-sweet flavor a stovetop sauté can't match.
Three ingredients do the heavy lifting. Corn, mayo, and cheese are really all this dish needs — everything else is there to round out the flavor, not complicate the technique.
Ready in one skillet. From sautéing the shallot and pepper to melting the cheese on top, this whole dish comes together in the same cast iron pan.
Built for sharing, not portioning. Served hot straight from the skillet with chips or on its own, this is a pass-the-pan appetizer, not a plated one.

Korean Corn Cheese

Tom Jackson

Rated 4.0 stars by 16 users

Cuisine

Korean

Servings

8

Prep Time

10 minutes

Cook Time

20 minutes

Calories

127

Chef Tom Korean Corn Cheese is an effortless appetizer with the simplest ingredients. Typically, there are 3 standard ingredients: corn, mayo, and cheese. It’s a staple of Korean Barbecue side dishes served hot. Serve it on its own or pair it up with chips and scoop it up with as dip. Bring it to your next gathering with cold beverages.

Print Recipe

Ingredients

2 large ears of corn (~2 cups corn kernels)
1 tbsp unsalted butter
1/4 cup red bell pepper
1/4 cup shallots
Jacobsen Salt Co. Black Garlic Sea Salt
1/4 cup mayo
2 tsp Yellowbird Blue Agave Sriracha Sauce
1 tbsp sugar
1 cup (4 oz) low moisture mozzarella, grated
3 tbsp green onions, thin sliced

View Cart (0) Checkout

Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 600ºF, with the Yoder Smokers Wood Fired Oven attachment installed.
Place a Lodge Bakeware 15.5” x 10.5” Cast Iron Pan inside the wood fired oven to preheat for about 10 minutes. Add corn and blister on all sides. Remove from the oven. Remove the griddle. Let the corn cool slightly before slicing the kernels off of the cob.
Place a Lodge 8” Cast Iron Skillet inside the oven for 5 minutes to preheat. Turn the grill temperature down to 475ºF.
Pull the skillet out of the oven and place on top of oven. Melt the butter in the skillet. Cook your shallots and bell pepper briefly, 2-3 min until just beginning to soften. Add the corn, mayonnaise and sugar and mix well.
Top with the grated mozzarella. Slide the skillet inside the oven and cook until brown on top and bubbling, about 10 minutes. Serve topped with sliced green onions.

Recipe Note

Recipe FAQ

Why blister the corn instead of just cutting it off the cob raw?
Charring the corn directly over high heat first gives it a smoky, slightly caramelized flavor that plain raw or boiled corn doesn't have — that char is a big part of what makes this dish taste the way it does.

Can I use canned or frozen corn instead?
You can, but you'll lose the smoky char this recipe is built around. If using canned or frozen corn, a quick sear in a hot skillet will at least get you some color and flavor before mixing everything together.

Why does the recipe call for Korean-style hot sauce alongside mayo?
The mayo brings the creamy base, but the Yellowbird Blue Agave Sriracha adds a touch of sweet heat that balances the sugar and keeps the dish from tasting flat.

Can I make this ahead of time?
Yes — prep the corn mixture and refrigerate it, then top with mozzarella and bake fresh right before serving so the cheese melts properly.

What should I serve this with?
It's a classic Korean BBQ side, but it's just as good with tortilla chips as a hot dip, or alongside any grilled meat.

How indoor-friendly is this recipe?
4 out of 5 — great in the kitchen, better on the grill. A broiler or a very hot oven can get the cheese bubbly and browned, but char-blistering the corn is easiest with direct high heat from a grill or wood-fired oven.

Recipe Highlights

Corn blistered whole before cutting: Direction Step 2 chars the corn directly in the wood-fired oven before the kernels ever come off the cob — that step builds the smoky-sweet base flavor for the whole dish.
Quick sauté, not a long cook: Step 4 only softens the shallot and pepper for 2–3 minutes before mixing everything together, keeping the vegetables from turning mushy or losing their bite.
One skillet, start to finish: The same cast iron skillet blisters, sautés, and bakes the dish, which means less cleanup and consistent heat throughout.
Topped and melted, not stirred in: Step 5 layers the mozzarella on top rather than mixing it in, so it browns and bubbles into a distinct melted cap instead of disappearing into the mixture.