Korean Corn Cheese Recipe (콘치즈)

by liliana

What’s not to love about corn cheese? It’s the perfect mix of salty, cheesy, and carby. This Korean cheese corn recipe is even better than the normal.  Well, have I got the recipe for you! This corn cheese recipe (콘치즈) is a delicious and easy way to combine your two favorite foods. Best of all, it’s perfect for a quick and easy weeknight dinner.

What is Korean Corn Cheese?

Korean corn cheese is a traditional Korean dish made up of sweet corn, cream cheese, and other ingredients like mayonnaise and seasonings. It’s usually served as an appetizer or side dish at barbecues and parties.

This is a popular dish that is made by combining sweet corn and milk. The corn is cooked in a special way that allows it to retain its sweetness, and then it is combined with milk and cheese. The result is a rich and creamy dish that is perfect for any occasion. Korean cheese corn can be served as a side dish or as a main course, and it is sure to please everyone at the table. If you are looking for a new and exciting dish to try, Korean Corn Cheese is the perfect choice.

Korean Cheese Corn Recipe

Korean Cheese Corn Recipe

How to Make Korean Cheese Corn

Corn cheese is a popular side dish in Korea that is made with sweetcorn, mozzarella, and cream cheese. It’s simple to make and can be served either hot or cold.

Tools You Will Need

• Large Pot

• Cheese Grater

• Mixing Bowl

Ingredients

  • Ears corn, shucked (about 3 cups): 4
  • Mayonnaise: ½ cup
  • Sriracha, or more, to taste: 2 teaspoons
  • Sugar: 1 ½ teaspoons
  • Kosher salt and freshly ground black pepper, to taste
  • Whole milk mozzarella, shredded and divided: 8 ounces
  • Green onions, thinly sliced: 2

Instructions

1. Bring a large pot of salted water to a boil over high heat.

2. Add the corn and cook for 3 minutes or until just tender.

3. Drain the corn and let cool slightly before cutting off the kernels.

4. In a large bowl, combine the mayonnaise, sriracha, sugar, salt and pepper.

5. Add the corn kernels and half of the mozzarella cheese to the mixture and stir until combined.

6. Spread the mixture into a 9-inch baking dish and sprinkle with remaining mozzarella cheese.

7. Bake in a preheated oven at 375 degrees F for 20 minutes or until cheese is melted and bubbly.

8. Garnish with green onions before serving.

Enjoy this delicious and easy Korean Corn Cheese recipe! It’s perfect for a weeknight dinner, or as an appetizer at your next party. Serve it up hot or cold, it’s sure to be a hit with everyone. Experiment with different seasonings and ingredients to make it your own!

Tips and Tricks For Korean Cheese Corn

• If you’re short on time, you can substitute canned corn for the fresh. Just be sure to drain it well before adding it to the other ingredients.

• You can also use frozen sweetcorn if that’s all you have on hand.

• Feel free to add other herbs or spices to the cheese mixture for extra flavor.

• For a vegan version, use vegan cream cheese and omit the mozzarella cheese.

• If you prefer a spicier dish, add more sriracha or hot sauce to taste.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

• For a fun presentation, try serving it in individual ramekins or mason jars.

This is video how to make corn cheese:

Make Ahead Korean Corn Cheese

This dish can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze it before baking, just make sure to thaw completely before baking as directed.

Variations

There are many variations you can make to this recipe. Try adding cooked bacon or diced ham, jalapenos, bell peppers, olives, or different kinds of cheese. You can also use canned or frozen corn for a quicker version.

Storage and Reheating

Once cooked, the Korean Corn Cheese can be stored in an airtight container and refrigerated for up to 3 days. To reheat, place in a 350 degree F oven until heated through, about 10 minutes.

You can also freeze it before baking. Thaw completely before baking as directed.

More Related Korean Recipes:

How To Make Korean Cheese Corn

How To Make Korean Cheese Corn

Frequently Asked Questions

What is Korean corn cheese made of?

Korean Corn Cheese is a combination of corn, cheese, mayonnaise, and seasonings. It’s simple to make and can be served either hot or cold.

Can I use canned corn?

Yes, you can substitute canned corn for the fresh. Just be sure to drain it well before adding it to the other ingredients.

Can I use other cheeses?

Yes, you can try different kinds of cheese for a different flavor. You can also add cooked bacon or diced ham for an even heartier dish.

Where did Korean cheese corn come from?

Korean corn cheese is believed to have originated in South Korea. It’s become popular all over the world and is an easy weeknight dinner or party appetizer.

When was Korean cheese corn invented?

Korean Corn Cheese is believed to have been invented in the early 2000s. It quickly became a popular dish and has since been adapted all over the world with different variations.

What is corn ice cream in Korea?

Corn ice cream is a popular dessert in Korea. It’s made with sweetcorn and has a creamy, rich flavor. It’s often served with other toppings such as nuts or chocolate chips.

Summary

So, there you have it. A delicious and easy Korean corn cheese recipe. If you give this a try, I would love to hear how it turns out for you. And if you have any other favorite Korean recipes that you would like to share with me, please let me know in the comments below. Lilianakitchen.com are always on the lookout for new and tasty dishes to add to my repertoire.

Korean Corn Cheese Recipe

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 332 calories 28 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Ears corn, shucked (about 3 cups): 4
  • Mayonnaise: ½ cup
  • Sriracha, or more, to taste: 2 teaspoons
  • Sugar: 1 ½ teaspoons
  • Kosher salt and freshly ground black pepper, to taste
  • Whole milk mozzarella, shredded and divided: 8 ounces
  • Green onions, thinly sliced: 2

Instructions

1. Preheat oven to 375°F (190°C).

2. Place shucked ears of corn on a baking sheet and roast until cooked through, about 25 minutes. Let cool slightly before cutting off the kernels into a large bowl.

3. In a separate bowl, mix together mayonnaise, Sriracha, sugar, salt, and pepper.

4. Add half of the mozzarella to the corn kernels and mix until combined.

5. Pour the mayonnaise mixture over the corn-cheese mixture and stir until everything is evenly coated.

6. Transfer the corn cheese mixture to a 9x13-inch baking dish and spread evenly.

7. Sprinkle the remaining mozzarella over the top and bake for 20 minutes.

8. Let cool slightly before serving. Garnish with green onions, if desired. Enjoy!

Notes

  • This corn cheese can be served either hot or cold.
  • It is best served warm and fresh out of the oven, but it will keep in an airtight container in the fridge for up to four days.
  • Reheat in the microwave before serving. If desired, you can also serve this over cooked pasta or rice as a main dish.

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