Korean Corn Cheese Melt

This cheesy bubbling skillet of Korean Corn Cheese is my family’s go-to snack whenever we want something warm comforting and a little bit fun on movie nights. With sweet pops of corn stretchy mozzarella and rich mayo this recipe is guaranteed to make everyone dig in for seconds.

The first time I tried this was at a Korean barbecue restaurant and now it’s become our after-school treat that my kids crave every week.

Ingredients

• Canned corn: Brings bright juicy sweetness the star base of the dish. Go for whole kernel corn for the best texture
• Mozzarella cheese: Shredded into fine pieces for maximum melting and that classic cheese pull. Always use fresh blocks shredded at home for extra stretchy results
• Butter: Unsalted smooths out the flavor and helps caramelize the corn. Choose the best quality for extra rich taste
• Imitation crab meat: Completely optional but it adds saltiness and an extra bite. Look for ones with natural coloring and less fillers if possible
• Japanese mayo or Kewpie mayo: Rich and creamy with a mild tang. Regular mayo works in a pinch but Kewpie adds depth
• White granulated sugar: Just a hint to balance the savoriness. Pure cane sugar dissolves best
• Black pepper: Freshly ground will give the most aroma and gentle heat

Step-by-Step Instructions

Strain the Corn:

Empty the canned corn into a sieve and let all the liquid drain off completely. This step keeps the final dish from turning watery

Prep the Crab:

Slice each imitation crab stick into bite-sized pieces about one inch long. Set aside so you can easily grab them when needed

Melt the Butter:

Place a large nonstick pan over medium heat. Add the butter and let it melt gently so it coats the bottom of the pan and foams slightly without browning

Sauté the Corn:

Toss the drained corn into the hot butter. Stir well so all the kernels get glossy and start to heat through. Continue to stir occasionally for about two minutes for the flavors to absorb

Mix in Flavors:

Add the mayo sugar black pepper and chopped imitation crab. Stir to break up the crab so it mingles with the corn. Keep mixing everything together and let the mixture cook for about four to five minutes uncovered until the pan looks dryer and the corn sounds a bit crackly

Add Shredded Cheese:

Sprinkle in half the shredded mozzarella and mix until every spoonful is creamy and cheesy. The heat from the pan should start melting the cheese right away

Melt Cheese Topping:

Turn the heat down to low. Sprinkle the rest of the mozzarella evenly over the top but do not stir it in. Cover the pan with a lid and let it sit for two to three minutes so the top layer of cheese melts into a gooey blanket

Serve and Enjoy:

Once the cheese is melted and bubbling take off the lid and bring the pan straight to the table. Scoop big spoonfuls and enjoy immediately

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The sweet corn in this dish always makes me smile because it reminds me of the summers I spent helping my grandmother shuck fresh cobs in her tiny kitchen. The mayo and cheese together create that creamy texture I never knew I needed until I tasted this the first time.

Storage Tips

If you have leftovers let them cool completely before storing in an airtight container in the fridge. Korean Corn Cheese will keep for up to three days and reheats well in a nonstick skillet over low heat just stir gently to revive the creamy texture. Avoid using the microwave if possible since it can make the cheese rubbery.

Ingredient Substitutions

You can swap out mozzarella for mild cheddar or Monterey Jack if that is what you have on hand. If you cannot find Japanese mayo any rich creamy mayo will do but a little squeeze of lemon juice and a pinch of sugar can give regular mayo a similar tang. Leave out the imitation crab for a vegetarian twist or stir in diced cooked ham or bacon for a smokier variation.

Serving Suggestions

Serve directly from the skillet as a hot dip for tortilla chips or toasted baguette rounds for a party snack that disappears fast. It is also perfect as an appetizer alongside grilled meats or tucked into a Korean barbecue spread. Sometimes I spoon leftovers onto warm rice and eat it as a deeply comforting lunch.

Cultural Context

Korean Corn Cheese has its roots as a popular anju or bar snack in Korea especially at Korean barbecue restaurants where it is meant to be rich cheesy and a little indulgent. Over time it has become a fusion favorite around the world thanks to its straightforward comfort and crowd-pleasing flavors. Each family might add their own touches from spicier sauces to extra herbs.

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Let me tell you once I forgot to fully drain the corn and my first batch was runny no one really complained but it made me appreciate how every small step matters for cheesy perfection. If you make extras do not be afraid to remix them in sandwiches or with pasta for a quick and delicious meal the next day. This dish is an instant mood booster whenever it hits the table.

Frequently Asked Questions

→ Can I use fresh corn instead of canned?

Yes, fresh corn kernels can be used. Simply cook the corn before mixing with the other ingredients for a similar texture and sweetness.

→ Is imitation crab necessary?

No, imitation crab is optional. The dish is just as delicious without it, but if you do add it, it brings extra flavor and texture.

→ What kind of mayonnaise works best?

Japanese Kewpie mayonnaise is preferable for its rich flavor, but regular mayonnaise also works well in this dish.

→ Can I substitute a different cheese for mozzarella?

Mozzarella offers exceptional melt, but you can try mild cheddar or a cheese blend for a unique twist. Avoid strong-flavored cheeses.

→ How should Korean corn cheese be served?

Serve bubbling hot straight from the skillet, either as a side, an appetizer, or a shareable snack with friends and family.