This Korean Corn Cheese dip tastes just like Korean restaurant (but better!). Enjoy the corn cheese with Korean BBQ or with crispy chips or crackers. The sweet corn is mixed with mozzarella cheese and green onions, then baked until golden!
🔍 Quick Look:
- What is it? A popular South Korean corn cheese recipe that is served in Korean bars (called Pochas) or Korean BBQ to complement grilled meats like Korean Pork Belly BBQ (Samgyeopsal). This creamy dish is also great with crackers and chips for game day parties as well!
- 🕒 Total Cook Time: 30 minutes
- 🔥 Cook Method: Combine ingredients (mayonaise, corn, and cheese) in a bowl, then bake in the oven until the cheese turns golden brown.
- 👩🍳 Flavor Profile: Savory, sweet, and more fragrant than the regular Corn Cheese version.
- ⭐ Difficulty: Easy! All you have to do is mix the ingredients and then bake in the oven, no stovetop needed.
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Why You’ll Love This Recipe
You need you check out this Korean corn cheese recipe for your next Korean bbq session or game day chip dip! There’s no reason to spend so much on corn cheese when you can make it at home for much cheaper and super large quantity in 30 minutes or less. My corn cheese is different because I add in seafood (which can also be optional if you don’t have the ingredients) which gives an umami and sweet flavor that is too addicting to pass up.
Feel free to serve this with chips or with some grilled Korean LA Galbi. I also added this on crispy toast, like my Chinese Shrimp Toast and it tasted divine!! If you’re planning to have Korean BBQ, check out my Korean BBQ guide to level up your spread and make the whole experience easy and stress-free.
Key Ingredients
Here’s a look at what you need to make this Korean Corn Cheese Dip. The highlights are here but the full ingredient list and quantities of each are in the recipe card. The seafood is optional if you don’t like seafood or don’t have the ingredients on hand.
- Canned corn – gives the most authentic Korean corn cheese taste like the ones at the restaurant. Strain the liquid and the corn tastes sweet and has great texture. If you want to use frozen corn or fresh corn, feel free to use that as well!
- Green onion – sliced green onions adds freshness and flavor to the corn cheese. If you have white onion at home, feel free to substitute with that.
- Cream cheese – gives a nice creaminess and savoriness to the corn cheese. I also like how it makes the corn cheese taste extra fluffy.
- Mayo – I like how kewpie mayo is sweeter and compliments the corn and mozzarella well! I think this replicates the authentic Korean recipe the most! Any mayonnaise you have on hand will work with this.
- Seafood (optional) – I used chopped imitation crab and shrimp to add sweetness and umami to the corn cheese and it tasted phenomenal! Adding these ingredients is not traditional, but makes this corn cheese taste so much more delicious if you’re a seafood fan or love crab rangoons (which is what the taste reminds me of).
- Mozzarella cheese – mixing in low moisture shredded mozzarella and adding it on top gives a nice golden top and that super stretchy cheese pull! I personally love the Tillamook brand (in the photo above) for the best results.
Substitutions and Variations
- If you want this to be spicy, you can try mixing in some Korean red pepper paste (gochujang) to the corn cheese.
- Want some extra cheese flavor? You can add in mild tasting cheeses like cheddar or shredded parmesan to your corn cheese!
- Not a fan of seafood? Omit it! if you don’t have or don’t like the seafood ingredients, simply omit them! The Korean corn cheese recipe can be made without seafood and still turn out very delicious.
How to Make Korean Corn Cheese Dip
Step 1: Chop 1 green onion. Chop up 3 sticks of imitation crab and 3 shrimp in small pieces (optional step to add seafood). Set all chopped ingredients aside.
Step 2: In a bowl, combine the corn, with 2 ounces of softened cream cheese, mayonnaise, sugar, salt, pinch of black pepper.
Step 3: Optional step (but highly recommended!) Add in chopped imitation crab and shrimp.
Step 4: Add in shredded mozzarella. Mix together until well combined and there are no clumps of cream cheese.
Step 5: Place mixture evenly on an oven safe dish for baking. Then, add ½ cup shredded mozzarella on top of the mixture.
Step 6: Bake the dish at 425 degrees Fahrenheit for 15 minutes. Garnish with more sliced green onions.
Tips to make the Korean corn cheese extra delicious:
- Make sure you use low moisture mozzarella cheese. If not, the cheese may goop together and you won’t get the stretchy pull!
- If you want a golden cheese top, you can also broil the cheese cheese dip (5 or so minutes) after baking. Make sure you keep an eye on the dip so it doesn’t burn!
- Serve the korean corn cheese with korean pork belly bbq (samgyeopsal), LA galbi (Marinated short ribs), Korean air fryer chicken wings some bread, and more! This creamy corn cheese dip also goes well with chips too!
Korean Corn Cheese FAQs
Not at all, you can use fresh corn cut from the cob or thawed, drained frozen corn instead. I found that the authentic Korean recipe uses canned corn, so that’s why I recommend it!
Make sure to broil the corn cheese for the last 5 minutes of cooking to make the cheese bubbly and golden.
Low moisture mozzarella is the best cheese for Korean corn cheese because it melts well and gives you that classic stretchy, gooey pull. If you’re into Mozzarella cheese, you might also enjoy my Kimchi Cheese Rice Balls and Dak Galbi (Stir Fry Spicy Chicken).
Korean Corn Cheese Dip
Ingredients
- 1 cup corn canned
- 1 green onion sliced (optional, save some for garnish)
- 2 ounces cream cheese optional – used for extra creaminess
- ¼ cup mayo (kewpie mayo recommended)
- ½ teaspoon sugar
- ¼ teaspoon salt
- pinch black pepper
- 3 sticks imitation crab chopped (optional)
- 3 shrimp de-veined and peeled, chopped (optional)
- 1 cup mozzarella (½ cup mixed in; ½ cup mozzarella garnish on top before baking)
For garnish
- sliced green onions
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Open your canned corn and strain the water. Chop 1 green onion. Chop up 3 sticks of imitation crab and 3 shrimp in small pieces (optional step to add seafood). Set all chopped ingredients aside.
- In a bowl, combine the corn, with 2 ounces of softened cream cheese, ¼ cup mayonnaise, ½ teaspoon sugar, ¼ teaspoon salt, pinch of black pepper, and ½ cup shredded mozzarella. Mix together until well combined and there are no clumps of cream cheese.
- Optional step (highly recommended!) – Add in chopped imitation crab and shrimp.
- Place mixture evenly on an oven safe dish for baking. Then, add ½ cup shredded mozzarella on top of the mixture.
- Bake the dish at 425 degrees Fahrenheit for 15 minutes. Garnish with more sliced green onions.
- Enjoy the Korean corn cheese while warm with your korean bbq (pork belly, brisket, etc. ) or chips, bread or crackers.
Notes
- Make sure you use low moisture mozzarella cheese. If not, the cheese may goop together and you won’t get the stretchy pull!
- If you want a golden cheese top, you can also broil the cheese cheese dip (5 or so minutes) after baking. Make sure you keep an eye on the dip so it doesn’t burn!
- Serve the korean corn cheese with korean pork belly bbq (samgyeopsal), LA galbi (Marinated short ribs), Korean air fryer chicken wings lettuce wraps, and more! This creamy corn cheese dip also goes well with chips too!
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