Skinnymixer’s Korean Corn Cheese features in the Takeaway section of the cookbook SkinnyAsia 2.
Sweet corn + creamy Japanese mayo + bubbling mozzarella.
It’s not hard to see why Korean Corn Cheese is so ridiculously moreish.
Our version adds red and green capsicum and onion for extra flavour and texture, then everything is topped with mozzarella and grilled until melted, stretchy and golden.
Serve it as a side with your favourite Korean-inspired recipes or put the whole dish in the middle of the table with tortilla chips and let everyone dig in while it’s still bubbling.
Methods: Thermo cooker + Conventional preparation, stovetop + grill
Serve: HOT
What is Korean Corn Cheese?
Korean Corn Cheese is a popular hot corn and cheese dish commonly associated with Korean restaurants and Korean BBQ.
Despite the name, the corn itself isn’t swimming in a traditional cheese sauce.
The corn mixture is buttery and creamy, while mozzarella melts over the top to create that irresistible stretchy cheese layer.
Our SkinnyAsia 2 version combines:
- Sweet corn
- Mozzarella
- Red capsicum
- Green capsicum
- Onion
- Butter
- Japanese mayo
- Worcestershire sauce
- Garlic and onion powder
- Optional sugar
It’s sweet, salty, creamy, cheesy and SO good served piping hot.
Tinned or Frozen Corn?
You can use either.
The recipe uses one 400 g tin of sweet corn kernels, drained, or 260 g frozen corn brought to room temperature.
Why Use Japanese Mayo?
Japanese-style mayonnaise such as Kewpie has a rich, savoury flavour that works beautifully with the sweet corn and mozzarella.
You can use store-bought Japanese mayo or the Creamy Japanese Mayo recipe from SkinnyAsia 2.
The mayo gets stirred through after the pan comes off the heat, along with the seasonings.
Then the mozzarella goes over the top.
Use a Small Ovenproof Dish or Skillet
This recipe works particularly well in a small skillet or ovenproof dish.
Why?
You want a reasonably thick layer of corn topped with a generous layer of mozzarella.
Spread the same quantity over an enormous baking tray and you’ll lose that lovely corn-to-cheese ratio.
A smaller dish also makes it perfect for putting directly in the middle of the table for everyone to share.
Getting That Golden, Bubbling Cheese
Once the corn mixture is ready, spread the mozzarella over the top and place it under a hot grill.
Keep an eye on it.
You’re looking for cheese that is:
- Completely melted
- Bubbling
- Golden in patches
- Still beautifully stretchy underneath
Grills vary enormously in strength, so use the appearance of the cheese rather than relying on an exact time.
And don’t walk away. The difference between beautifully golden mozzarella and burnt cheese can be VERY quick under a hot grill.
Serve Korean Corn Cheese HOT
This is important.
Korean Corn Cheese is at its absolute best straight from the grill while the mozzarella is melted, bubbling and stretchy.
As mozzarella cools, it naturally firms up and loses some of that dramatic cheese pull.
So get everyone ready before you take it out from under the grill.
Can I Prepare it Ahead?
You can do much of the preparation ahead, but save the final grilling until you’re ready to eat.
You can:
- Drain and dry the corn
- Chop the vegetables
- Grate the mozzarella
- Measure the remaining ingredients
You could also prepare the cooked corn mixture ahead, refrigerate it and then top with mozzarella before reheating and grilling.
If starting with a chilled mixture, allow additional time for the centre to heat through before serving.
Dietary & Recipe Variations
DAIRY FREE
Use dairy-free butter and a good melting dairy-free cheese. Sprinkle a little nutritional yeast over the top for extra savoury flavour.
GLUTEN FREE
Check the Worcestershire sauce and Japanese mayo you’re using and choose gluten-free products where required.
LOW FODMAP
Use frozen corn kernels. Omit the onion, onion powder and garlic powder. Replace half the butter with garlic-infused olive oil and stir through finely sliced green spring onion with the remaining ingredients.
HALVED / DOUBLED
This recipe can easily be halved or doubled. Adjust the size of your skillet or baking dish accordingly so you maintain a good depth of corn and plenty of cheese coverage.
What to Serve with Korean Corn Cheese
Korean Corn Cheese is designed for sharing.
For an easy Korean-inspired SkinnyAsia 2 feast, serve it alongside:
- Crispy Korean Chicken Pancake
- Bulgogi Beef Burgers
- Rosé Tteokbokki
It also makes an incredibly easy hot dip.
Put the skillet in the middle of the table and serve with:
- Tortilla chips
- Crusty bread
- Toasted bread pieces
Just remember to serve it while that mozzarella is still hot and stretchy.
Get the Recipe
The complete Korean Corn Cheese recipe, including Thermo cooker and conventional preparation, cooking instructions and dietary variations, is available in SkinnyAsia 2.
From the Testing Team
- name – testimonal with any tips/adjustments
Some other Korean Thermomix recipes you might love:
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- Creamy Japanese Mayonnaise
- sugar of choice
- tin sweet corn kernels
- Worcestershire sauce
- brown onion
- green capsicum
- red capsicum
- garlic powder
- onion powder
- butter
- mozzarella
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Why is my Korean Corn Cheese watery?
There’s probably too much moisture left in the corn or vegetables. Drain and dry the corn thoroughly, then sauté it with the capsicum and onion until the excess moisture has evaporated before stirring through the mayo and seasonings. This keeps the finished mixture creamy rather than watery.
Can I make Korean Corn Cheese ahead of time?
Yes. You can prepare the corn mixture ahead and refrigerate it, then add the mozzarella and heat it through before grilling when you’re ready to serve. For the best texture and maximum cheese pull, do the final grilling immediately before serving.