Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6

Ingredients

For the Corn Mixture

• 4 cups sweet corn kernels (fresh, frozen and thawed, or canned and drained)
• 2 tablespoons unsalted butter, melted
• ⅓ cup mayonnaise
• 2 tablespoons heavy cream or whole milk
• 1 teaspoon granulated sugar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, finely minced
• ¼ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)

For the Cheese Topping

• 1½ cups shredded low-moisture mozzarella cheese
• ½ cup shredded Monterey Jack cheese
• ¼ cup grated Parmesan cheese (optional, for extra flavor)

Garnishes

• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• ½ teaspoon gochugaru (Korean red pepper flakes), optional
• Chopped fresh parsley (optional)

Equipment

• Mixing bowl
• Small baking dish or cast-iron skillet
• Spoon or spatula
• Oven or broiler

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a small baking dish or oven-safe cast-iron skillet with butter or cooking spray.

Step 2: Prepare the Corn Mixture

In a large mixing bowl, combine:

• Sweet corn
• Melted butter
• Mayonnaise
• Heavy cream
• Sugar
• Soy sauce
• Sesame oil
• Minced garlic
• Salt
• Black pepper

Mix thoroughly until the corn is evenly coated.

Step 3: Assemble the Dish

Spread the corn mixture evenly into the prepared baking dish.

Sprinkle the mozzarella, Monterey Jack, and Parmesan cheese evenly over the top, covering the corn completely.

Step 4: Bake

Bake for 15–18 minutes, or until the cheese is fully melted and bubbling.

Switch the oven to the broil setting and broil for 2–3 minutes, watching closely, until the cheese develops golden brown spots and a lightly crispy top.

Step 5: Garnish and Serve

Remove the dish from the oven and let it cool for 2–3 minutes.

Sprinkle with sliced green onions, toasted sesame seeds, and gochugaru if desired.

Serve hot while the cheese is melted and stretchy.

Serving Suggestions

Korean BBQ Cheesy Corn pairs perfectly with:

• Korean BBQ beef (bulgogi)
• Grilled chicken
• Galbi (Korean short ribs)
• Spicy pork
• Fried chicken
• Burgers
• Steak
• Garlic bread
• Tortilla chips
• Steamed white rice

Chef’s Tips

• Fresh summer corn provides the sweetest flavor, but frozen corn works just as well.
• Drain canned corn thoroughly to prevent excess moisture.
• Use low-moisture mozzarella for the best stretchy cheese texture.
• Add diced jalapeños for extra heat or cooked bacon for a smoky twist.
• Broil only briefly to avoid burning the cheese.
• Serve immediately for the best creamy, gooey consistency.

Variations

Spicy Korean Cheesy Corn

Add 1–2 teaspoons of gochujang (Korean chili paste) to the corn mixture for a spicy, savory kick.

Seafood Cheesy Corn

Fold in cooked shrimp or imitation crab before baking for a seafood-inspired version.

Bacon Cheesy Corn

Mix in ½ cup of crispy crumbled bacon for added smoky flavor and crunch.

Extra Cheesy Version

Use a blend of mozzarella, cheddar, Monterey Jack, and provolone for even richer flavor and more cheese pull.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as the creamy mixture may separate after thawing.
• Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes or microwave in short intervals until heated through.

Nutrition (Approximate, per serving)

• Calories: 310
• Protein: 12 g
• Carbohydrates: 19 g
• Fat: 22 g
• Saturated Fat: 9 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 460 mg

Korean BBQ Cheesy Corn is a creamy, cheesy, and flavorful side dish that’s easy to make and always a crowd-pleaser. With its sweet corn, gooey melted cheese, and savory Korean-inspired seasonings, it’s the perfect addition to any barbecue, family dinner, or appetizer spread.