Sweet corn simmered in buttery, melted cheese with imitation crab meat. This easy Korean corn cheese recipe uses minimal ingredients and is ready in 10 minutes on the stovetop. A delicious vegetable side dish that's restaurant quality, family-friendly, and budget-friendly!
Jump to:
Korean Corn Cheese features sweet corn niblets with bubbly melted cheese, Kewpie mayo, butter, sugar, salt, black pepper, and sometimes imitation crab meat.
It's a popular South Korean side dish (or 'banchan') that is typically served at Korean BBQ restaurants. The corn is cooked in the side insert of the same grill pan, where the meat is cooked, keeping it hot and cheesy.
The pops of the sweet corn pair perfectly with the cheesy, buttery mayo sauce. It's extremely delicious and the imitation crab meat (although optional) offers so much umami flavor!
What sets my recipe apart is you only need a large pan and the stove - no need for an oven-safe cast-iron pan or an oven to broil the cheese like other recipes.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Canned Corn: Or use fresh sweet corn niblets sliced off the cob and cook the corn in boiling water for 2-3 minutes and strain well. Do not use creamed corn for this recipe!
- Shredded Mozzarella Cheese: I recommend using pre-grated, low-moisture mozzarella, so there's less moisture to evaporate in the pan.
- Butter: Unsalted or salted both work for this recipe.
- Imitation Crab Meat (optional): This ingredient adds umami flavor, but feel free to omit if you you don't imitation crab meat.
- Japanese Mayo (aka Kewpie Mayo): Or use a regular mayonnaise that is thicker in texture.
- White Granulated Sugar: Or use granulated cane sugar.
- Black Pepper: Avoid replacing with white pepper.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.
Variation
- Dairy-free version: Replace the cheese with dairy-free or vegan shredded "mozzarella". Use dairy-free or vegan butter instead of regular butter.
Expert Tips
- Strain the canned corn of any excess liquids or it will take awhile to fully evaporate in the pan.
- Chop imitation crab meat into 1-inch pieces so they break up easily and evenly incorporate with the other ingredients.
- Prepare the ingredients in advance as the cooking process is quick!
- Use a large non-stick pan for easy cleanup!
- Fully evaporate any liquids in the pan before adding the shredded cheese or the excess liquid can dilute the dish.
- Cover the pan to melt the second portion of 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:
- Prepare canned corn: Strain canned corn of any excess liquid using a fine mesh sieve. Transfer the strained corn to a large mixing bowl and set aside.
- Prepare imitation crab meat: Chop the imitation crab meat into 1-inch long pieces and set aside.
- Melt butter and add corn: Melt the butter in a large non-stick pan on medium heat. Add corn and mix until evenly coated in butter.
- Cook corn: Then add mayo, sugar, black pepper, imitation crab meat, and mix until evenly incorporated while breaking up the crab meat. Cook until liquids in the pan have fully evaporated, about 4-5 minutes.
- Add some cheese: Add half of the shredded cheese and mix until evenly incorporated.
- Melt remaining cheese: Reduce to low heat and add remaining cheese on top of the corn. Cover and melt the cheese, about 2-3 minutes. Serve & enjoy!
Storage & Reheating
- Korean corn cheese is best enjoyed fresh but it can last up to 3-4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Korean corn cheese is not ideal for freezing, or the corn will become mushy.
Pairing Suggestions
Korean corn cheese pairs well with:
- Appetizers: Korean Scallion Pancake, Kimchi Pancake, or Korean Seafood Pancake.
- Meat Dishes: Korean Bulgogi Beef, Korean Spicy Pork, Korean Non-Spicy Pork Bulgogi, or Dak Galbi.
- Noodle Dishes: Japchae, Bibim Guksu, Ganjang Guksu, Perilla Oil Noodles, or Janchi Guksu.
- Rice Dishes: Steamed rice, Kimchi Fried Rice, or Mushroom Kimchi Fried Rice.
- Side Dishes: Kimchi, Korean Cucumber Salad, Korean Potato Salad, Beansprout Salad, Korean Spinach, Korean Braised Tofu, Gyeran Mari, or Fish Cake Stir-Fry.
- Korean Stews: Sundubu Jjigae (Tofu Stew), Tuna Kimchi Jjigae (Tuna Kimchi Stew), or Budae Jjigae (Army Base Stew).
FAQ
Korean corn cheese can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Yes, feel free to omit the imitation crab meat altogether. I don't recommend substituting this ingredient.
📖 Recipe
Easy 10-min. Korean Corn Cheese
Ingredients
- 24 fl oz. canned corn
- ½ cup mozzarella cheese shredded
- 1 tablespoon butter unsalted or salted
- ¾ cup imitation crab meat optional
- ¼ cup Japanese mayo (aka Kewpie Mayo) or sub with regular mayo with a thicker texture
- 1 teaspoon white granulated sugar or cane sugar
- ⅛ teaspoon black pepper
Instructions
- Strain canned corn of any excess liquid using a fine mesh sieve. Transfer the strained corn to a large mixing bowl and set aside.
- Chop the imitation crab meat into 1-inch long pieces and set aside.
- Melt the butter in a large non-stick pan on medium heat. Add corn and mix until evenly coated in butter.
- Then add mayo, sugar, black pepper, imitation crab meat, and mix until evenly incorporated while breaking up the crab meat. Cook until liquids in the pan have fully evaporated, about 4-5 minutes.
- Add half of the shredded cheese and mix until evenly incorporated.
- Reduce to low heat and add remaining cheese on top of the corn. Cover and melt the cheese, about 2-3 minutes. Serve and 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