If you’ve ever wandered the bustling alleys of Seoul or browsed late-night food videos online, chances are you’ve stumbled upon the sizzling, bubbling beauty that is Korean corn cheese. This version amps up the heat and depth with spicy gochujang and a good dose of scallions for brightness. Inspired by Korean street corn and the irresistible Korean corn dog aesthetic, this side dish blends sweet, spicy, creamy, and savory into one decadent skillet. It's perfect as part of a spread of Korean side dishes or served straight from the pan with a spoon and a cold drink. Whether you're crafting meal ideas for a gathering or simply craving something cheesy and satisfying, this korean cheesy corn recipe checks every box.
Spicy Gochujang Corn Cheese with Scallions
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Side Dish
Cuisine Korean
Cast iron skillet (8 or 10-inch) ideal for achieving those golden, crispy edges and serving straight from the stove
Wooden Spoon or Spatula to stir and mix without damaging your pan
Cheese Grater for freshly shredded cheese (pre-shredded works but melts less smoothly)
Mixing bowl (optional) if you want to prep the corn mixture separately
Oven or broiler for bubbling and browning the cheesy top layer
Knife and Cutting Board to prep scallions and garlic
- 2 tablespoons unsalted butter – for sautéing and richness
- 4 scallions green onions, finely sliced – both white and green parts
- 2 cloves garlic minced
- 3 cups sweet corn kernels – fresh cut off the cob, canned (drained), or frozen (thawed)
- 2 tablespoons gochujang Korean fermented chili paste – for a spicy, savory depth
- 1 tablespoon mayonnaise – adds creaminess and body
- 1 tablespoon sour cream or Korean yogurt drink optional – softens the heat
- 1 tablespoon sugar – balances the spice
- ½ teaspoon kosher salt
- 1½ cups shredded mozzarella cheese – low-moisture works best for that iconic pull
- ½ cup shredded cheddar cheese – optional for a sharp kick
- 1 tablespoon toasted sesame seeds – for garnish
- Chopped parsley or more scallions – for serving
Sauté the Aromatics
Heat your cast iron skillet over medium heat and melt the butter. Add the sliced scallions (white and light green parts) and minced garlic. Stir and cook for about 2–3 minutes until fragrant and softened.
Cook the Corn
Add your corn kernels to the skillet and cook for 3–4 minutes, stirring occasionally. You want some of the corn to develop a bit of browning—this adds a toasty, grilled note reminiscent of korean street corn or that smoky korean corn recipe flavor.
Add the Gochujang Mixture
Reduce the heat slightly. Stir in the gochujang, mayonnaise, sour cream (if using), sugar, and salt. Mix thoroughly until the corn is evenly coated in the spicy, creamy mixture. Taste and adjust seasoning if needed—add more sugar if it’s too spicy, or a dash of soy sauce for extra umami.
Add the Cheese
Sprinkle the shredded mozzarella and cheddar cheese evenly over the top. You can stir some cheese into the corn if you want stringy bits throughout, or just leave it on top for that dramatic melt.
Broil Until Bubbling
Place the skillet under the broiler (on high) for 2–4 minutes, or until the cheese is bubbling, golden, and slightly crisp around the edges. Keep a close eye—this happens fast.
Garnish and Serve
Remove the skillet from the oven and sprinkle with toasted sesame seeds and chopped parsley or scallion greens. Serve immediately, sizzling hot.
Pairings
This spicy corn cheese korean dish is flexible—great on its own, but even better with complementary bites. Here are a few korean food kimchi-friendly companions:
- Korean popcorn chicken – Crispy, sweet-spicy, and excellent with melty cheese corn.
- Korean corn dog recipe – Bring the full Korean corn dog aesthetic home by pairing with this rich, cheesy side.
- Grilled short ribs (galbi) – Their smoky, charred beefiness balances the sweetness of the corn.
- Kimchi pancakes or kimchi fried rice – A sour and savory contrast to all the creamy richness.
- Crisp lager or a light makgeolli – Drinks that cut through the cheese and refresh the palate.
It’s also a great addition to a table full of Korean side dish recipes, sitting right beside pickled radish, spicy cucumber salad, or classic kimchi.
FAQs
1. What kind of corn works best for Korean cheese corn?
You can use fresh, canned, or frozen corn, but fresh sweet corn delivers the best flavor and texture. If using canned, drain well. For frozen, thaw and pat dry first to avoid watering down the dish.
2. Can I use a different cheese?
Mozzarella is key for that stretchy, gooey texture that defines cheese corn, but adding cheddar or even pepper jack gives extra dimension. Avoid soft cheeses like brie or feta—they won’t melt the right way.
3. Is gochujang too spicy?
Gochujang varies in heat depending on the brand. This recipe balances it with sugar and dairy, so it’s warmly spicy, not overwhelming. You can reduce to 1 tablespoon if you're spice-sensitive.
4. Can I make this ahead of time?
You can prep the mixture up to the point of adding cheese and refrigerate. When ready to serve, top with cheese and broil. Best enjoyed fresh and hot, but leftovers reheat well in the oven.
5. Can this be a main dish?
Absolutely. Serve it with rice and a side of Korean food kimchi, and you've got a satisfying vegetarian meal. Add crumbled bacon or diced bulgogi beef if you want to make it meatier.
