Spicy Gochujang Corn Cheese with Scallions

Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Side Dish

Cuisine Korean

Servings 4

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

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.

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.

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.

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.

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.

Remove the skillet from the oven and sprinkle with toasted sesame seeds and chopped parsley or scallion greens. Serve immediately, sizzling hot.