Sweet corn simmered in buttery melted cheese with imitation crab meat. This quick and easy Korean corn cheese is ready in 10 minutes on the stove with minimal ingredients. This is better than what you get at the Korean restaurant!
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Korean Corn Cheese is a sweet creamy corn mixture with melting cheese on top served bubbly hot that originates from South Korea! It's made of corn, cheese, Kewpie mayo, imitation crab meat, butter, sugar, salt and black pepper.
This Korean vegetable side dish (or banchan in Korean) is so delicious because the melted cheese pairs so well with the pops of corn. The imitation crab meat can be made optional but it offers so much umami flavor!
Korean corn cheese is a popular side dish served at many Korean BBQ restaurants with your grilled meat. The Korean BBQ restaurant will usually cook it on a side insert of the same grill pan where the meat is being cooked.
Many recipes call for you to use an oven safe cast iron pan with an oven to broil the cheese. However, the best part about my recipe is that you won't need either! You just need a frying pan with a lid, and a stovetop!
Ingredients & Substitutes
Please scroll down to recipe card below for full measurements.
- Canned corn: or substitute with fresh sweet corn niblets and slice the corn niblets off with a sharp knife. Then boil the fresh corn niblets for 10 minutes in hot boiling water until tender and strain them well. Do not use creamed corn for this recipe.
- Mozzarella cheese shreds: I recommend to use grated low-moisture mozzarella so there's less moisture to evaporate in the pan. For a dairy-free version, substitute the cheese with dairy-free "mozzarella".
- Unsalted Butter: ideally unsalted but if you don't mind the extra sodium feel free to use salted butter. For a dairy-free version, substitute with plant-based butter.
- Imitation crab meat (optional): if you're not a fan of imitation crab meat, feel free to omit it. It does offer a nice umami flavor but it's not a deal breaker if you omit.
- Japanese Mayo: aka Kewpie mayo. You can purchase Kewpie mayo at the Asian market and it comes in a clear plastic tube with a red cap. Or substitute with regular mayonnaise.
- White Granulated Sugar: or substitute with cane sugar
- Black Pepper
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Make sure to strain the canned corn well and remove as much excess liquid as possible or it'll take longer to evaporate the liquids in the pan.
- Chop imitation crab meat into chunks. This allows for an even distribution of the crab meat and makes it easier to break up in the pan.
- Prepare the ingredients in advance as the cooking process is quick!
- Use a large non-stick pan for easy clean up!
- Make sure to evaporate any liquids in the pan before adding the shredded cheese or the liquids can dilute the dish.
- Cover the pan to help you melt the second portion of added cheese and reduce to low heat to prevent the corn from burning.
Instructions
Below are step-by-step instructions on how to make Korean corn cheese:
- Strain canned corn of the excess water and discard the water. Transfer strained corn to a large bowl.
- Chop your imitation crab meat into 1-inch long pieces and set aside.
- Melt butter in a large non-stick pan on medium heat. Add strained corn and mix with butter.
- Then add mayo, sugar, black pepper, imitation crab meat and combine with the corn. Break up the imitation crab meat. Cook until liquids in the pan have evaporated for 4 to 5 minutes, uncovered.
- Add half the amount of shredded cheese and mix.
- Reduce to low heat. Add remaining cheese on top of the corn. Cover with a lid to melt the cheese for 2-3 minutes. Serve & enjoy!
Storage
- This is best enjoyed fresh or within the same day. Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer-friendly? I don't recommend freezing this as the texture of the corn will change.
Pairing Suggestions
Korean corn cheese is best served with steamed rice and grilled BBQ meat like:
But it can also serve well with other Korean side dishes like:
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
📖 Recipe
Easy 10-min. Korean Corn Cheese
Ingredients
- 24 fl oz. canned corn
- ½ cup mozzarella cheese shredded
- 1 tablespoon butter unsalted
- 6 sticks imitation crab meat optional
- ¼ cup Japanese mayo aka Kewpie Mayo or regular mayo
- 1 teaspoon white granulated sugar
- ⅛ teaspoon black pepper
Instructions
- Strain canned corn of the excess water and discard the water. Transfer strained corn to a large bowl.
- Chop your imitation crab meat into 1-inch long pieces and set aside.
- Melt butter in a large non-stick pan on medium heat. Add strained corn and mix with butter.
- Then add mayo, sugar, black pepper, imitation crab meat and combine with the corn. Break up the imitation crab meat. Cook until liquids in the pan have evaporated for 4 to 5 minutes, uncovered.
- Add half the amount of shredded cheese and mix.
- Reduce to low heat. Add remaining cheese on top of the corn. Cover with a lid to melt the cheese for 2-3 minutes. Serve & enjoy!
AR Haggerty
I love how simple this was! I changed out the crab for chicken (I don't like sea food), and it is a whole meal all by itself!
christieathome
Thank you so much for making my recipe and sharing this kind review! Love the substitute idea 🙂
Maria
Wow! This combination was delicious. The whole family loved it