Why I Love This Recipe
This Korean Cheese Corn is absolutely amazing. It’s a deliciously gooey, cheesy corn dip served hot in a cast iron skillet, with bubbling, golden cheese that’s perfect for dipping with tortilla chips or crostini. It’s one of those dishes that’s just… perfection.

Why You Should Make Korean Cheese Corn

• Crowd-Pleaser: This dish is guaranteed to be a hit at any event – whether it’s a family get-together, a birthday party, a potluck, game day, or any occasion really.
• Make Ahead: You can prepare it ahead of time by assembling everything and then just pop it in the oven when you’re ready. Super convenient!
• Quick & Easy: With only a few ingredients, this dip comes together in under 30 minutes from start to finish.
• Totally Irresistible: Made with fresh corn, mayo, Sriracha, and mozzarella, this dip is cheesy, creamy, and seriously so good!

Ingredients

• 4 ears of corn, shucked (about 3 cups)
• ½ cup Kewpie mayonnaise
• 2 teaspoons Sriracha (or more, to taste)
• 1 ½ teaspoons sugar
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces whole milk mozzarella, shredded (divided)
• 2 green onions, thinly sliced

Equipment

• Cast iron skillet

Instructions

1. Preheat the oven to 400°F. Lightly oil a large cast iron skillet or coat with nonstick spray.
2. In a large bowl, mix together the corn, mayonnaise, Sriracha, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir in 4 ounces of mozzarella (half).
3. Spread the corn mixture into the prepared skillet and top with the remaining mozzarella.
4. Bake for about 15 minutes, until bubbly. Then broil for 2-3 minutes to get a golden brown top.
5. Serve right away, topped with green onions if desired.

Tips & Tricks for the Perfect Dish

• Fresh or Canned Corn: Fresh corn is perfect when it’s in season, but you can easily use canned corn (2 cans of 15.25 ounces, drained) all year round.
• Kewpie Mayonnaise: While regular mayo works in a pinch, using Japanese Kewpie mayo will make your dip richer and creamier. It’s key to the flavor and texture!
• Grate Your Own Cheese: Freshly grated cheese melts much better than pre-shredded cheese, which often contains additives like potato starch or cellulose. You’ll get a smoother, creamier dip with fresh cheese.
• Use a Cast Iron Skillet: A cast iron skillet holds heat much better than nonstick pans, which helps the dip cook evenly and retain its perfect texture.
• Mix It Up: Feel free to add in sautéed onions, bell peppers, or even kimchi. You can also switch the mozzarella for provolone or fontina if you want a different twist.

What to Serve with Korean Cheese Corn

• Korean Beef Bowl
• Korean Beef Tacos
• Korean Beef Bulgogi
• Korean Chicken Bowls
• Slow Cooker Asian Short Ribs

Essential Tools for This Recipe

• Large cast iron skillet

Frequently Asked Questions

• Can I use canned corn?
  Yes, canned corn works great, especially for convenience or when fresh corn isn’t in season. Just skip the sugar if you’re using canned corn.
• What is Kewpie mayonnaise?
  Kewpie is a Japanese-style mayo that’s super rich, smooth, and lush. It’s different from American mayo but if you don’t have it, regular mayo will do just fine.
• Is this dish spicy?
  The Sriracha gives it a little heat, but you can easily leave it out if you want a more mild flavor.
• Can I make this ahead of time?
  Yes, you can assemble it up to 1 day ahead. Just cover it and keep it in the fridge, then bake when you’re ready.
• How do I store leftovers?
  Leftovers can be kept in an airtight container in the fridge for 2-3 days.