Mom's Best Recipes
Recipe

Korean Cream Corn Cheese

Sweet corn, savory mayo, and melty mozzarella cooked in a skillet, then broiled until bubbly and browned. The ultimate low-effort, high-reward K-BBQ side.

Author By Matt Campbell
4.8
A cast iron skillet filled with Korean cream corn cheese, bubbling mozzarella browned on top with corn kernels visible and sliced green onions scattered, realistic food photography
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If you have ever gone to Korean BBQ and found yourself sneaking extra spoonfuls of that creamy, cheesy corn side, this is your sign to make it at home. Korean cream corn cheese is the kind of dish that looks like a simple skillet of corn and mozzarella, but tastes like someone turned the “comfort” dial all the way up.

My version is weeknight-friendly and pantry-flexible. We are talking corn, mayo, a little butter, a quick hit of garlic, and a blanket of mozzarella. Finish it under the broiler for those browned, bubbly spots that make everyone gather around the stove like it is a campfire.

Bonus: it scales up beautifully for parties, and I will show you how to do the mayo vs cream cheese thing depending on what you have.

A small bowl of Korean cream corn cheese served alongside Korean BBQ style dishes on a dinner table, with chopsticks and small plates, realistic home dinner photo

Why It Works

  • Fast flavor build: Butter, garlic, and a touch of sugar make the corn taste extra sweet and toasty without getting fussy.
  • Creamy without heavy cream: Mayo emulsifies into the corn and gives that signature K-BBQ richness. Keep the heat gentle once you add it and it stays smooth.
  • Cheese pull for days: Mozzarella melts smooth and stretchy, and the quick broiler finish adds browned edges and extra depth.
  • Easy to customize: Make it spicy, make it tangy, make it extra cheesy, or lighten it up. This recipe plays nice.

Pairs Well With

Storage Tips

Refrigerate: Cool promptly, then store in an airtight container for 2 to 3 days (best quality if your fridge is at or below 40°F/4°C).

Reheat: Warm in a small skillet over medium-low with a splash of milk or water to loosen, stirring until creamy again. You can also microwave in 30-second bursts, stirring between rounds. Cover loosely to prevent splatters and add liquid gradually if it looks tight.

Freezing: I do not recommend it. Mayo and melted cheese can get a bit grainy after thawing. It is still edible, just not at its best.

Make-ahead tip: Cook the corn base up to 1 day ahead, refrigerate, then top with mozzarella and broil right before serving.

Common Questions

Is Korean corn cheese made with mayonnaise or cream cheese?

Often, Korean BBQ style versions use mayonnaise because it turns silky when warmed and adds a savory richness. Cream cheese shows up in plenty of home and restaurant variations for extra tang and thickness. Both work, and both are delicious.

Can I swap the mayo for cream cheese?

Yes. Use 2 to 3 ounces cream cheese (softened) in place of the mayo. To keep it scoopable, add 1 to 3 tablespoons milk until it loosens up. Flavor will be slightly tangier and a little richer.

What kind of corn is best?

Frozen corn is my favorite for consistency and sweetness. Thaw it and drain off any liquid so the skillet stays creamy, not watery. Canned corn works too. Drain well and pat dry so the mixture does not get watery. Fresh corn is great if you have it, especially in summer.

What cheese should I use?

Low-moisture mozzarella melts the cleanest. For more flavor, replace up to half with monterey jack or a mild cheddar. If you like it extra stretchy, stick with mostly mozzarella.

How do I get the browned top without drying it out?

Broil for 1 to 3 minutes max, and keep an eye on it. You want browned bubbles, not a fully toasted cheese crust. If your broiler runs hot, place the skillet a rack lower.

How do I scale this for a party?

Double it in a 10 to 12 inch oven-safe skillet or a 9x13 baking dish. Keep the corn mixture creamy, then add cheese right before broiling. For a crowd, broil in batches or bake at 425°F until bubbly, then broil briefly for color.

Any allergy notes?

This dish contains dairy (butter, milk, cheese) and egg (mayo).

The first time I tried corn cheese at Korean BBQ, I treated it like a “polite side.” One spoonful turned into me hovering near the grill like: just checking the meat, definitely not waiting for another scoop of that cheesy corn. Now I make it at home whenever the meal needs a cozy, melty middle. It is low effort, big comfort, and it makes people ridiculously happy, which is basically my entire cooking personality in one skillet.