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Recipe Detail Page
Charred Korean Corn Cheese
Summer 2026
Korean corn cheese is one of the best snacks ever. This version quickly chars the kernels in a cast-iron pan to add a smoky hit of flavour. Make sure to preheat the pan fully and try not to disturb the kernels too much. You want the corn to sit on the hot surface for a moment before stirring to get those nicely browned edges. Gochugaru is a chili powder made from sun-dried Korean red peppers. You can find it at most Asian grocers or larger supermarket chains.
Serves 4
6 medium corn cobs, shucked, kernels removed, about 4 cups (1 L)
2 tbsp (30 mL) salted butter, at room temperature
3 tbsp (45 mL) Kewpie or regular mayonnaise
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) gochugaru chili powder
1/4 tsp (1 mL) salt
2 cups (500 mL) grated pizza mozzarella, divided
1 green onion, thinly sliced
Chips or crackers for serving
1. Position rack in centre of oven. Preheat to 400°F (204°C).
2. Heat a 10-inch (25-cm) cast-iron skillet over medium-high heat. Add half of corn to dry pan and cook, stirring occasionally, until kernels are lightly charred around edges, 3 to 5 minutes. Transfer to a baking pan, then repeat with remaining corn. Once cooked, remove pan from heat.
3. Immediately return all corn to the same pan. Stir in butter until fully melted and combined. Stir in mayonnaise, sugar, gochugaru and salt until fully combined. Working quickly, stir in 1 1/4 cups (310 mL) mozzarella: cheese will begin to melt. Smooth top. Sprinkle remaining 3/4 cup (175 mL) mozzarella overtop.
4. Bake in the centre of oven until cheese is bubbling and lightly golden, 7 to 9 minutes. Sprinkle with green onion then serve immediately, piping hot, with chips or crackers for dipping.
Serves 4
