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0 from 42 votes

Korean Cheese Corn

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Appetizer , Snacks
Cuisine: Asian

Ingredients

  • 4 ears 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 and divided
  • 2 green onions thinly sliced

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
  2. In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
  3. Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
  4. Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
  5. Serve immediately, garnished with green onions, if desired.