Corn Cheese

콘치즈, KonChiZeu

Recently, one of my Facebook friends, Lindsay, asked me if I can make “corn cheese.” I’ve heard of it, and actually tried a similar dish with no cheese, but never tried it with cheese before. After taste testing a few things, I made this delicious corn cheese recipe to share with Lindsay and you today. It is a popular side dish for some Korean restaurants in Korea. It may not be that great of a choice for your diet since it is high in calories and fat, however sometimes it is too delicious to avoid. 😉 The melted cheese with the sweet and buttery corn taste very good. Try it someday.

Yield: 2 Servings

Short Korean Lesson

  • JuBang (주방) = Kitchen
  • GeoSil (거실) = Livingroom

Video Instructions

Main Ingredients

  • 1 Can Low Sodium Sweet Corn (15 oz)
  • ½ Cup Mozzarella Cheese
  • 2 Tbsp Unsalted Butter
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Sugar
  • Some Parsley (Garnish)



Drain 1 can (15 oz) of low sodium sweet corn. You will get about 1½ cups of corn kernels.


Melt 2 Tbsp of unsalted butter in a heated pan. Since the mozzarella cheese and corn already has salt, it is best to use unsalted butter and low sodium sweet corn for this dish. :)


Add the corn in the pan. Fry for about 5 minutes on medium.


Add 3 Tbsp of mayonnaise and 1 Tbsp of sugar.


Cook for 2 minutes.


Now put the corn in a wide bottomed baking dish, or other oven safe dish.


Sprinkle about ½ cup worth of mozzarella cheese evenly on top.


Sprinkle some parsley on top of the cheese for garnish.

Broil it in the oven for about 3 minutes, or until the cheese melts and becomes nicely golden brown in spots.


You will have a delicious looking corn cheese dish in about 10 minutes. :)

Serve it when it is still hot and the cheese is melted.


I got another thumbs up from my son, Bryson, with this dish. 😉 This can be a good snack food for kids too. Enjoy!


    • says

      Sofia Taer,
      I didn’t try a quickmel cheese before, so I googled what it is to answer your question. You can compare the flavor of it with mozzarella cheese and think if it will be good enough to replace it. I see why not to try with it.. you might find it even better than mozzarella cheese for this corn cheese. ^^ If you do try, please let me know what you think. thanks

  1. Poorni says

    Hi Aeri
    Thank you for this wonderful recipe. I just made it and my husband finished it not even leaving me some.. :( Have to make double the amount next time 😀
    I want to try many korean recipes but me being vegetarian, it is restricting….I hope you can upload some no meat recipes

  2. Liza says

    언니~~ 오랜만이네요~ I have a question. Can we just use fresh corn, the one that you get in Korea that’s less sweeter and more starchy? 고마워용♥

    • says

      hi Liza,
      Yes, I heard that … the corn you buy in Korea is similar with the field corns in America.. not that sweet..and more starch.. I think American sweet corns are very sweet, juicy and tender.. :) If you use fresh corn.. I recommend you try that sweet corns like normal American sweet corns. Thanks

  3. Marta says

    Hi! i love all of your recipes :) i wanted to make it for my korean boyfriend but he does not have an oven..;( can i microwave it instead? if yes for how long?:))) thank you

    • says

      hi Marta,
      Well.. the cheese will not be nice golden crispy in the microwave..(I assumed that you will fry the corn in the pan (on the stove first) and then use microwave to melt the cheese..right?) so if you can not use oven anyway… just fry the corn in the pan.. (it will be better if you use a small pan.. so the corns will be gathered together instead of scattering all over the places in the pan..) put the mozzarella cheese on top of the corn in the pan and and melt the cheese.. again..the cheese will not be crispy as you use oven..but it can be easier to use microwave .. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *