Korean Corn Cheese Recipe (2024)

Used mild jalapeños instead of bell peppers, cut sugar in half since corn is plenty sweet and used a mix of mozzarella and cheddar. Served with black bean turkey chili. Delish!

Add spicy chicken to this - and let the magic happen

Make sure to check before 3 minutes, I pulled mine right at 3 and the cheese was burnt. I used part slim mozzarella so I wonder if full fat might have turned out better. Also I would recommend mixing some of the cheese in rather than just topping it so it is melty goodness throughout.

This is really yummy! I used a jalapeno in place of a bell pepper. Just the right amount of spice. Served with Trader Joe's Korean ribs and a green salad. Perfect.

From the first line of the recipe's description: "A uniquely Korean-American creation".

This popped up right when I planned to use up a bag of frozen sweet corn (which worked fine; still needed draining which at first I forgot to do). Putting it in the oven with the broiler on did not work that well, probably because our broiler is on the bottom. So I cooked it in the oven for about 6 mins and then when it was not browning, finished it off with 20 seconds right under the broiler. As promised, it is VERY kid-friendly.

Yes, you can use frozen corn BUT take into account the weight of the water in canned corn, so don’t use equal weights! I used 8 oz of frozen corn, defrosted in the microwave - the perfect amount. I also used Colby Jack cheese (a COVID substitute), which melted nicely. Delicious!

Cut the sugar in half? It's one teaspoon. Tired if all of the experts.

It sounds like Mexican esquite, a delightful corn on a cup with mayo, lime and chile powder. MMMM.

Didn’t deviate from the recipe and it was great! Would be an impressive side dish to serve guests, but equally good (and easy) for burger night which is what we did.

I made this EXACTLY as written. There's no way it would feed 4! I had trouble not eating the whole thing. I will definitely be making this over and over again. WOW. And I did mix some muenster in with the mozzarella.

Tortilla chips would work. So would a spoonful on those party rye slices or toast crisps. We use something similar to top baked potatoes but add lots of green onions to the corn.

I could see my foodie family wanting to fuse this with a deconstructed elote recipe. Yum!

Sure, but you will need to defrost it and then drain first.

Can I make this with frozen corn?

any sub for mayo? i hate mayo and sour cream but I like Korean food and esp corn

Try frozen corn

So glad I made this despite the 4-star reviews. Used 2 cans of corn so I measured the mayonnaise with my heart and it was a hit.

Ok so this is a gorgeous, unctuous dish. It is. I was skeptical believe them. I will say that because I had corn from the farmer's market that I not been able to use, I used it instead of canned and just cooked the mix a little bit longer.(Did try to get the "milk from the cob" a little. Worked fine. As I said, remarkable. Not sure why this works but it just does!!! I used the "fresh" mozzarella from supermarket not the sargento kind as well because that is what I had in the amount needed.

I incorporated some of the excellent suggestions here: frozen corn, jalapeno, full-fat mozzarella or mozzarella cheddar mix, and lime. No need for sugar. And why does everything have to have chicken in it? It's fine without. @Jane Norton, I nearly choked to death laughing at your comment, re: "uniquely Korean-American." Love it!!!

You know what? I would categorize this recipe as “yummy fun.” No, you won’t make it every day, but it calls for readily available ingredients, it’s easy to mix together, and is agreeable to modifications based on tastes and whatever else besides corn (fresh, canned or frozen) is available in one’s larder/pantry. Takes no time to prepare. Pop it in the oven, wait a few minutes, and voila!Thanks NYT. Sometimes, “yummy fun” is just what one needs.

Added a jalapeño…perfect, easy side dish for Memorial Day bbq.

To go more toward the Korean side rather than the multi-culti mashup, I added some gochujang and served with TJ's "beefless bul gogi" + TJ's pajeon (Korean pancake, tastier than the Tawainese scallion pancake, IMO). Oh, and don't forget the kimchi!

I made this last night with sweet corn, fresh off the cob. Skipped the sugar. Used Mozzarella and cheddar. Baked it off per the recipe, topped it with 2 Chile Rellenos (my own secret recipe), more cheese, more broiler. Sour cream, guac, fresh mango slices. Cilantro.This corn cheese would be delicious as a base for chicken, fish. Nuked up great for leftovers.

I followed the recipe but also read the notes and added a touch of parmesan cheese, grated. I think this recipe is only so-so. The benefits are that it is quick and uses things likely to be on hand, but it needs a bit more oomph to see my table again. It was a bit boring, and I even used sirracha mayo to spice it up.

I’ll use home put up frozen corn. It was soo sweet I had to go to the dentist after.

I don't have a broiler. Is there any way to make this without one?

Meh. Rather underwhelming. Followed recipe exactly. Absence of any bold flavor note. Might be authentic (I wouldn't know), but it cries out for some spiciness.

Make sure the corn is drained very well! Would like to make this elotes-style

Why wouldn’t one include gochugaru as part of the pepper combination? Otherwise I see nothing to make this “Korean”. I guess it’s the history of it. Looks interesting though.