Korean Corn Cheese Recipe for the Popular Korean Drinking Food Dish

This classic Korean corn cheese recipe makes a rich dish of corn kernels cooked in mayonnaise and shredded cheese just like our favourite Korean eatery makes it. A much-loved side dish or banchan served in Korean barbecue restaurants, you’ll spot it on menus of Korean drinking food or anju served in bars and pubs, but it’s also made as a comforting snack in the home.

Prep Time5

Cook Time5

Total Time10

Course: snack, side dish, drinking food

Cuisine: Korean

Servings:

Calories: 454kcal

Author: Lara Dunston

Equipment

10 Inch Hybrid Nonstick Frying Pan

Ingredients

420 g can corn kernels drained
1 tbsp mayonnaise
½ tsp salt
½ tsp white pepper
½ tsp ground paprika
1 tbsp butter
½ cup shredded vintage cheddar
½ cup shredded mozzarella
1 tsp chives or scallions finely sliced

Metric - US Customary

Instructions

To a medium sized bowl, add the corn kernels, mayonnaise, salt and pepper, and stir with a spice to combine well.
In a frying pan over medium-high heat, melt the butter then add the corn mixture and cook, stirring frequently for a few minutes until nice and hot.
Add the grated cheese, stir through thoroughly until well incorporated and cook only until the cheese melts. Taste and adjust the seasoning if needed.
Transfer the cheese corn to a serving dish, sprinkle with a little more ground paprika – or Korean chilli flakes or chilli powder – and finely sliced chives or scallions, and served immediately.

Nutrition