Creamy, gooey Korean Inspired Corn Cheese Dip. Minimal ingredients and made in under 20 minutes. Serve with chips or bread for dipping!
What is Korean Corn Cheese?
When corn and cheese marry together in a mini skillet they create a beautiful harmony. Name a better duo than corn and bubbly cheese. I’ll wait. Korean Corn Cheese is a simple yet delicious side dish most commonly served at Korean BBQ restaurants. It’s often made in a dish on the grill right at the table, by cooking the corn in some butter, mayonnaise and a little bit of sugar to add some sweetness. Cheese is sprinkled on the surface until it’s sizzling and bubbling. This dip is inspired by the dish but there’s an extra creaminess factor which gives it the perfect dip consistency.
Dip Tips
- Although fresh or frozen corn is my preference, you can definitely use canned corn. If using canned corn, thoroughly drain kernels. If using frozen corn, thaw completely and drain any excess water before continuing to make the recipe as instructed.
- Although it’s a small amount, the sugar is important as it helps enhance the corns natural sweetness and add a nice balance to the creamy mayonnaise and salty cheese.
- Use a neutral, melting cheese like shredded mozzarella or provolone.
- If serving to kids, you can adjust the spice by omitting the red chili flakes.
- Japanese Mayo has a higher yolk content which gives it more umami, if you don’t have Japanese Mayo you can easily use regular Mayo.
Looking for more dips? Check out this Honey Pistachio Whipped Feta Dip!
- 2 cup sweet corn kernels
- 4 oz cream cheese (half a block)
- ¼ cup chives or scallions
- 1 tablespoon red chili flakes
- 2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon sugar
- 2 tablespoon butter, melted
- ⅓ cup Japanese mayonnaise
- 1 cup shredded mozzarella
- Preheat oven to 400 degrees. In mixing bowl add the corn, cream cheese (it’s easier to mix when it’s at room temperature), chives, red chili flakes, garlic powder, salt, pepper, sugar, melted butter, mayonnaise, and shredded cheese. Stir until combined.
- Spread in a small casserole dish or skillet. Bake for 15 minutes and then broil for 3-4 minutes, until hot, bubbly, & golden brown.
- Garnish with chives & red chili flakes, serve with your favorite chips, and enjoy hot.
Enjoy,
Hi nisha! What corn do you use? The brand etc? I find the fresh corn kernels in the US are very small and not big and full like the ones I was used to in India ( sweet corn)
Hi this was frozen sweet corn from Trader Joes that I thawed