Sweet corn simmered in buttery, melted cheese with imitation crab meat. This easy Korean corn cheese recipe uses minimal ingredients and is ready in 10 minutes on the stovetop. A delicious vegetable side dish that's restaurant-quality, family-friendly, and budget-friendly!
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Korean Corn Cheese features sweet corn niblets with bubbly melted cheese, Kewpie mayo, butter, sugar, salt, black pepper, and sometimes imitation crab meat. It's a popular South Korean side dish (or 'banchan') that is typically served at Korean BBQ restaurants.
The corn is cooked in the side insert of the same grill pan, where the meat is cooked, keeping it hot and cheesy. However, my version is made in a large stovetop pan, making it simple and accessible - no cast iron or oven broiling required.
The pops of the sweet corn pair perfectly with the cheesy, buttery mayo sauce. It's extremely delicious and the imitation crab meat (although optional) offers so much umami flavor!
Why This Recipe Works
- I've tested this with high and low-moisture mozzarella cheese, and recommend using low-moisture to avoid excess liquids in the pan.
- Through testing, I've found that canned corn works best as it sweeter since the corn is harvested early.
- Many Korean corn cheese recipes turn out watery; my method of draining the canned corn well and cooking off moisture in the pan ensures a richer, creamier result.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Canned Corn: Preferred for convenience and consistency. Substitutions: Fresh corn kernels can be used-cut from the cob, boil for 2-3 minutes, then drain well to remove excess liquid. Frozen corn can be used, boil for 2-3 minutes, and drain very well. Note: Do not use creamed corn for this recipe.
- Shredded Mozzarella Cheese: Use pre-shredded, low-moisture mozzarella (45-52%) to reduce excess liquid and help the cheese melt smoothly without becoming watery.
- Unsalted Butter: To add aroma and taste. Substitution: Salted butter.
- Imitation Crab Meat (optional): Adds umami flavor, but omit it if you don't like imitation crab meat.
- Japanese Mayo: A rich, tangy mayo made with egg yolks and rice vinegar [I recommend Kewpie, look for a clear squeeze bottle with a red cap]. Substitution: Mix Hellmann's mayo with a pinch of sugar and rice vinegar.
- White Granulated Sugar: To balance the flavors. Substitution: Granulated cane sugar.
- Black Pepper: Do not substitute with white pepper.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make Korean corn cheese:
- Prepare canned corn: Drain canned corn thoroughly using a fine mesh sieve to remove excess liquid. Transfer to a large mixing bowl and set aside.
- Prepare imitation crab meat: Chop imitation crab meat into 1-inch pieces and set aside.
- Melt butter and add corn: Melt butter in a large non-stick pan over medium heat. Add corn and stir until evenly coated.
- Cook corn mixture: Add mayonnaise, sugar, black pepper, and imitation crab meat. Mix well, breaking up the crab as you cook. Continue cooking until all liquid has evaporated, about 4-5 minutes.
- Add cheese: Stir in half of the shredded cheese until evenly combined.
- Melt remaining cheese: Reduce heat to low, then top with remaining cheese. Cover and let melt for 2-3 minutes. Serve and enjoy.
Expert Tips
- Drain canned corn thoroughly to remove excess liquid, or it will take longer to evaporate in the pan.
- Chop imitation crab meat into 1-inch pieces so it breaks apart easily and mixes evenly with the other ingredients.
- Prep all ingredients ahead of time, as the cooking process moves quickly.
- Use a large non-stick pan for easier cooking and cleanup.
- Make sure all liquid has fully evaporated before adding the shredded cheese, or the dish may become watery.
- Cover the pan to melt the second layer of cheese, and keep heat on low to prevent burning.
Variation
- Dairy-free version: Substitute with dairy-free or vegan shredded mozzarella and use plant-based butter in place of regular butter.
Pairing Suggestions
Korean corn cheese pairs well with:
- Appetizers: Kimchi Pancake or Korean Seafood Pancake.
- Meat Dishes: Korean Spicy Pork or Dak Galbi.
- Noodle Dishes: Bibim Guksu or Perilla Oil Noodles.
- Rice Dishes: Steamed rice or Kimchi Fried Rice.
- Side Dishes: Kimchi, Korean Cucumber Salad, Korean Potato Salad, or Beansprout Salad.
- Korean Stews: Sundubu Jjigae, Pork Kimchi Stew, or Budae Jjigae.
Storage & Reheating
- Leftover Korean corn cheese is best enjoyed fresh, but it can last up to 3-4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Korean corn cheese is not ideal for freezing, or the corn will become mushy.
FAQ
Korean corn cheese can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Yes, feel free to omit the imitation crab meat altogether. I don't recommend substituting this ingredient.
📖 Recipe
Easy 10-min. Korean Corn Cheese
Ingredients
- 24 fl oz. canned corn
- ½ cup mozzarella cheese shredded
- 1 tablespoon butter unsalted
- ¾ cup imitation crab meat optional
- ¼ cup Japanese mayo (aka Kewpie Mayo)
- 1 teaspoon white granulated sugar
- ⅛ teaspoon black pepper
Instructions
- Drain canned corn thoroughly using a fine mesh sieve to remove excess liquid. Transfer to a large mixing bowl and set aside.
- Chop imitation crab meat into 1-inch pieces and set aside.
- Melt butter in a large non-stick pan over medium heat. Add corn and stir until evenly coated.
- Add mayonnaise, sugar, black pepper, and imitation crab meat. Mix well, breaking up the crab as you cook. Continue cooking until all liquid has evaporated, about 4-5 minutes.
- Stir in half of the shredded cheese until evenly combined.
- Reduce heat to low, then top with remaining cheese. Cover and let melt for 2-3 minutes. Serve and enjoy.
AR Haggerty
I love how simple this was! I changed out the crab for chicken (I don't like sea food), and it is a whole meal all by itself!
christieathome
Thank you so much for making my recipe and sharing this kind review! Love the substitute idea 🙂
Maria
Wow! This combination was delicious. The whole family loved it