This side dish is a must-have if you’re cooking a casual, modern Korean meal, full of cheesy goodness and wonderful flavor!
If you’re cooking Korean food, then I cannot overstate the importance of delicious banchan. Banchan is the Korean term used for a side dish, and many side dishes are served with traditional Korean cuisine! Since my spouse is a Korean adoptee, I’ve done my fair bit of exploration into Korean cooking. While this dish is far from traditional, it is a very fun merger of both American and Korean cooking styles that has become increasingly popular across South Korea. The ingredients are distinctively American, with items like mayonnaise and shredded cheese, neither of which is common in traditional Korean cooking, but they work beautifully in this recipe.
Korean cheese corn is best eaten alongside a Korean staple, Korean BBQ! In Seoul, that’s where you’re most likely to find it, at BBQ restaurants where you sizzle strips of meat on stovetops right in front of you at the table. Locally called kon-chijeu, Korean cheese corn might be a side dish, but it will still steal the show every time it’s brought out.
The cheesiness is what makes this dish really stand out. Cheese is always the best, and lots of cheese is even better. This cheese corn dish isn’t just delicious, of course, but also easy to make. It has an almost fast-food quality, with a beautiful balance of sweet and creamy flavors and a dash of spice from the jalapeños. Nothing is better than an easy and tasty dish that’s quick to make!
Tasty Tweaks
As much as I love the flavors in this recipe, I sometimes like to change things up a bit and give the dish a little twist. One of my favorite additions is chopped green bell peppers, but if I happen to have some sun-dried tomatoes, I might throw those in too. While it may not be very traditional, it does add texture and color to the dish. If you happen to have some leftover meat, stir it in as well. Ham, shredded chicken, bacon bits, and even cooked sausage work particularly well. And why not jazz up this Korean cheese corn with some herbs such as parsley or chives? For a crunchy layer, sprinkle with some panko breadcrumbs just before baking.
FAQs & Tips
How Do I Store Leftovers?
You can keep your Korean cheese corn in an airtight container for around 3 days in your refrigerator. Reheat in your oven if you want it to be crispy on top, or just put it in the microwave for a quick reheat!
Your Choice Of Cheese
Mozzarella is a really good choice for your cheese, but it’s not the only kind of cheese that works for this recipe! I personally like a sort of 50/50 blend of mozzarella and cheddar, since cheddar is my personal favorite cheese. Gouda and Colby Jack can also work. I wouldn’t recommend feta or Parmesan, as these don’t melt in the same way. Though you could always sprinkle those on for extra flavor!
Can I Replace The Mayonnaise?
Sure. Go ahead and use sour cream or Greek yogurt, if you’d like. For a decadently rich flavor, however, why not try some Kewpie mayo instead?
Serving Suggestions
This is usually an appetizer or side dish, so have your Korean cheese corn with other banchan like japchae noodles and Korean Cucumber Salad (Oi Muchim). As your main course, serve Korean Beef Tacos or Korean BBQ Chicken!
Korean Cheese Corn
Ingredients
- Corn kernels from 2 ears or about 1 1/3 cups canned corn, drained
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese plus extra for topping
- 1 teaspoon sugar
- 1 jalapeño seeded and finely chopped
- 2 scallions chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F.
- In a medium bowl, combine corn kernels, mayonnaise, shredded mozzarella, sugar, chopped jalapeño, and half of the chopped scallions. Season with salt and black pepper to taste.
- Transfer the mixture to a small baking dish or an 8-inch cast-iron skillet, spreading it out evenly. Top with a little more shredded mozzarella.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly. If needed, turn on the broiler for a few minutes to achieve a golden crust.
- Serve hot, with remaining chopped scallions sprinkled on top. Serve with chips for dipping.
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