Korean Corn Cheese (Elote Style)

Quick and Easy Appetizer/Snack: In a rush? No problem! This recipe can be prepared quickly, especially if you opt to use canned corn. You can also make this in the oven or the stovetop as well!

Versatile: This recipe is incredibly versatile. You can experiment with the flavors by adding more green onions, use different types of cheeses, lime juice, or cayenne pepper. You can even try grilling the corn for a smoky flavor. Plus, you can use the leftover corn cobs for making soup broths, adding extra value to this dish.

Delicious Crowd-Pleaser: Whether you're hosting a party or a family dinner, this Korean corn cheese recipe is a guaranteed crowd-pleaser. The combination of sweet corn, creamy mayonnaise, and melted cheese is irresistible. Plus, it is a great dip for chips, making it perfect for sharing. 

Great Banchan for Korean BBQ: If you're hosting a Korean BBQ party, this makes a delicious banchan (side dish), especially if you have one of those special Korean BBQ grills that can keep them warm.

All you need are some incredibly simple, pantry-staple ingredients to make this delicious Korean corn cheese recipe at home.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• Corn: The star of this recipe, corn gives the dish its sweet, juicy crunch. I like to use fresh corn on the cob but you definitely can use canned corn to save time. (Save the cobs for making soup broths!)
• Onion: This adds more flavor to the corn cheese.
• Japanese Kewpie Mayonnaise: This mayo gives the dish a tangy and creamy taste. If you can't find it, regular mayonnaise will do just fine.
• Butter: A staple in almost every kitchen, butter adds a rich, creamy flavor to the corn. It also helps in browning when we broil the dish.
• Salt and Sugar: These will add a bit more flavor to your cheese corn.
• Green Onion: Finely chopped green onions give a nice color contrast and a fresh, slightly onion flavor.
• Mozzarella Cheese: This is what makes our Korean Corn Cheese so delightfully stretchy and gooey. Grate it yourself for the best melting results.
• Aged Cheddar: Although this is not a traditional ingredient, I find it adds a lot more flavor to the cheese since mozzarella doesn't have much flavor and is mostly great for the cheese stretch. I like to use old cheddar.

Elote Corn Extras

• Cotija Cheese: This crumbly Mexican cheese adds a wonderful salty counterpoint to the sweet corn. If you can't find it, feta is a good substitute.
• Cayenne Pepper: A touch of cayenne pepper gives the dish a hint of heat. Adjust according to your spice tolerance.
• Lime: A squeeze of lime adds a zesty twist, balancing the sweetness of the corn and the richness of the cheese.

Making this incredible Korean corn cheese recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Preparing the Corn and Onions

Husk and Clean your Corn: First off, remove the husk and leaves from the corn. This exposes the corn kernels that we'll be using for our dish. If you are using canned corn, you can skip this step, along with the grilling.

(Optional) Grill the Corn: For an extra layer of flavor, if you're using corn on the cob, brush your corn with a bit of oil and grill it on high heat until it is brown and charred.

Shave Off the Corn Kernels: Once your corn is ready, shave the kernels off of the cob and place them in a large bowl. To avoid the corn from flying everywhere, use a big bowl (or a cookie sheet tray) with a smaller bowl upside down inside the large bowl. Rest the corn on the small bowl while cutting. The large bowl will catch all the kernels.

Dice the Onion: Finely dice the small onion and add it into a bowl with the corn kernels. Mix in some salt and sugar as well.

Chop your Green Onions: Finely chop your green onions and set them aside. We'll be using them later.

Crumble your Cheese (Optional, Unless Making it Elote Style): Next, crumble up your cotija cheese and add it to the bowl with the corn kernels and onions. 

Squeeze in Some Lime (Optional, Unless Making it Elote Style): To add a tangy twist, cut a quarter of a lime and squeeze the juice into your bowl of corn. Feel free to add more lime juice if you prefer a tangier flavor.

Season your Mixture: Now, it is time to season your corn mixture. Add in the cayenne pepper and mayonnaise, and mix well.

Melt your Butter: Set your stove to medium heat and melt some butter in a pan.

Cook your Corn Mixture: Once your butter is melted, add in your corn mixture and cook for about ten to fifteen minutes.

Add your Green Onions: After your mixture has cooked, turn off the heat and add in your chopped green onions. Mix everything together to distribute the flavors evenly.

Prepare for Broiling: Transfer your corn mixture to an oven-safe pan or baking dish and top it with grated mozzarella and cheddar cheese. Alternatively, you can leave the corn in the same pan on the stovetop, top it with cheese and put a lid on it to 'steam' the cheese. Once the cheese is melty, it's done.

Broil your dish: Finally, broil your dish for about three to five minutes, or until the mozzarella cheese has melted and turned a lovely golden brown. 

Your delicious Korean Corn Cheese is ready to serve!

This delicious Korean corn cheese recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Go for Canned Corn: If you're pressed for time or corn on the cob isn't available, canned corn is a great alternative. Just remember to drain the corn well.

Turn Up the Heat: If you're a fan of spicy food, this variation is for you. Simply add a teaspoon of red pepper flakes or a dash of hot sauce to the corn mixture. This will give your Korean corn cheese a spicy kick that balances the sweetness of the corn and creaminess of the cheese.

Use Different Cheeses: For cheese lovers out there, this variation is a must-try. In addition to the mozzarella, you could also add some cheddar or gouda cheese into the mix. The extra cheese will melt, adding more depth to the flavor of your Korean corn cheese.

To store leftover Korean corn cheese, allow it to cool down first. After it cools, transfer the remaining corn cheese into an airtight container. It is best to store it in the refrigerator, where it can last for up to three days.

When you're ready to enjoy your leftover Korean corn cheese, you have three reheating options. You can either place it in a baking dish and broil it in the oven until the cheese is bubbly and slightly browned, you can reheat it over medium heat in a cast iron skillet, or the easiest way is to microwave it for a minute until the cheese is melted.

All methods will help make sure that your corn cheese retains its creamy, cheesy goodness.

I don’t recommend freezing this corn cheese side dish since the mayonnaise and mozzarella cheese don’t freeze well and will change in texture and taste. So it’s best to have any leftovers within three days of making it by storing it in the fridge instead.

If you made this Korean corn cheese recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

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