Is there anything more comforting than a bubbling skillet of cheesy goodness? This Korean Corn Cheese Dip is the ultimate quick and easy appetizer that will have everyone fighting for the last bite. I remember first trying this at a bustling pojangmacha (street food stall) in Seoul, and I knew I had to recreate it at home. With just a handful of ingredients and about ten minutes, you can bring the flavors of Korean street food to your own kitchen!
Why You’ll Love This Recipe
This Korean Corn Cheese Dip is ridiculously easy to make – seriously, it’s faster than ordering takeout! Forget complicated recipes and long prep times; this is a winning combination of sweet corn, creamy mayonnaise, and stretchy mozzarella cheese that delivers a huge payoff with minimal effort. I’m not exaggerating when I say it’s a crowd-pleaser – perfect for game day, movie night, or any gathering where you need a quick and satisfying snack. Plus, it’s incredibly customizable – add a little spice, mix in some veggies, or swap out the cheese to make it your own. And let’s be honest, who can resist a bubbly, cheesy dip? The story goes that korean corn cheese became popular as an “anju,” or food eaten with alcohol, hence its ubiquitous presence in Korean bars.
Ingredients Breakdown
Let’s break down what you’ll need to create this cheesy masterpiece. The quality of the ingredients really shines, so choose the best you can find!
- Canned Sweet Corn: (15 oz / 425g), drained. This forms the base of our dip. Feel free to use frozen corn (thawed) or fresh corn kernels if you prefer.
- Mayonnaise: (1/2 cup / 120g). Full-fat mayonnaise provides the richness and creaminess that makes this dip so addictive. I strongly recommend a good quality, flavorful mayo.
- Mozzarella Cheese: (2 cups / 200g), shredded. The star of the show! I prefer low-moisture, part-skim mozzarella for the best melt and stretch.
- Sugar: (1 teaspoon / 4g). Just a touch of sugar enhances the sweetness of the corn and balances the savory flavors.
- Salt: (1/4 teaspoon / 1.5g). Enhances all the flavors in the dip.
- Black Pepper: (1/4 teaspoon / 1.5g). Adds a subtle warmth and complexity.
- Optional Extras: (to taste). A pinch of gochugaru (Korean chili flakes) for a little heat, chopped green onions for freshness, or a drizzle of honey for extra sweetness. I often add a diced jalapeno for a kick!
Kitchen Tools Needed
This recipe is incredibly simple and requires minimal equipment:
- Oven-Safe Skillet or Baking Dish: A 9-inch skillet is ideal, but any oven-safe dish will work. I often use my cast iron for even heating!
- Mixing Bowl: To combine the ingredients.
- Spoon or Spatula: For mixing and spreading.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Step-by-Step Instructions
Follow these simple steps to create your own amazing Korean Corn Cheese Dip:
- Preheat your broiler: Set your oven to broil on high. Keep an eye on it, as broilers can vary in intensity.
- Combine the ingredients: In a mixing bowl, combine the drained corn, mayonnaise, sugar, salt, and pepper. Mix well until everything is evenly coated.
- Transfer to skillet: Spread the corn mixture evenly in your oven-safe skillet or baking dish.
- Top with cheese: Sprinkle the shredded mozzarella cheese generously over the corn mixture.
- Broil: Place the skillet under the broiler and cook for 3-5 minutes, or until the cheese is melted, bubbly, and slightly golden brown in spots. Watch it carefully because it can burn quickly! Korean corn cheese is best enjoyed when the cheese has a beautiful, slightly browned crust.
- Add toppings: If desired, sprinkle with gochugaru, chopped green onions, or drizzle with honey after broiling.
- Let it cool slightly: Allow the dip to cool for a minute or two before serving. This will prevent anyone from burning their mouth on the molten cheese!
- Serve immediately: This korean corn cheese dip is best served hot and bubbly, so dig in right away!
Pro Tips for Success
- Don’t over-broil: Keep a close eye on the dip while it’s under the broiler to prevent the cheese from burning. The edges should be golden brown, and the center should be slightly jiggly.
- Use good quality mayonnaise: The flavor of the mayonnaise will shine through in the final dish, so choose a brand that you enjoy. Experiment with different flavors of mayo to customize the dip.
- Adjust the sweetness to your liking: If you prefer a less sweet dip, reduce the amount of sugar.
- Get creative with toppings: Add your favorite toppings after broiling to customize the dish and add extra flavor. Some of my favorites include bacon bits, jalapeños and sesame seeds.
- Use fresh corn when in season for a much better flavour depth.
Variations & Dietary Swaps
This Korean Corn Cheese Dip is incredibly versatile, so feel free to experiment with different variations to suit your taste and dietary needs:
- Spicy Corn Cheese: Add a generous pinch of gochugaru (Korean chili flakes) or a few dashes of your favorite hot sauce to the corn mixture.
- Vegetarian Corn Cheese: This recipe is already vegetarian-friendly!
- Dairy-Free Corn Cheese: Use a dairy-free shredded mozzarella alternative, but be aware that the melting quality may be different. You can find quality vegan mayo to substitute as well.
- Garlic Corn Cheese: Add 1-2 cloves of minced garlic to the corn mixture for a savory kick. You can also use garlic powder.
- Cream Cheese Variety: Mix in a couple of tablespoons of cream cheese for extra creaminess – yum!
Serving Suggestions
This Korean Corn Cheese Dip is incredibly versatile and can be served in a variety of ways:
- With Tortilla Chips: A classic pairing! The salty chips complement the sweet and cheesy dip perfectly.
- With Crackers: Choose your favorite crackers for a satisfying crunch.
- With Toasted Bread: Serve with slices of toasted baguette for dipping. A crusty sourdough would hold up well.
- As a Side Dish: Serve alongside grilled meats or vegetables as a flavorful side dish.
- As a Pizza Topping: Spread it on pizza crust for a unique and delicious topping!
Storage & Reheating
- Storage: Leftover Korean Corn Cheese Dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the dip in the microwave or oven until heated through. The cheese may not be as stretchy as it was originally, but it will still taste delicious. For best results, reheat in a skillet under the broiler, watching carefully to prevent burning.
Troubleshooting / FAQ
Final Thoughts
This Korean Corn Cheese Dip has become a staple in my kitchen – it’s the perfect appetizer for any occasion and always a crowd-pleaser. I hope you enjoy making and sharing this addictive dip as much as I do! It is important to remember that all ovens are different, so keep a watchful eye and ensure the contents are cooked appropriately. Let me know in the comments if you try it and what variations you come up with!
Share on Social Media
If you make this Korean Corn Cheese Dip, be sure to snap a photo and share it on social media! Tag me @CulinaryCraving and use the hashtag #KoreanCornCheeseDip so I can see your delicious creations! I can’t wait to see your photos!
Korean Corn Cheese Dip
Ingredients
- 15 oz 425g canned sweet corn, drained
- 1/2 cup 120g mayonnaise
- 2 cups 200g shredded mozzarella cheese
- 1 teaspoon 4g sugar
- 1/4 teaspoon 1.5g salt
- 1/4 teaspoon 1.5g black pepper
- Optional: Gochugaru chopped green onions, honey
Instructions
- Preheat your broiler to high.
- In a mixing bowl, combine the drained corn, mayonnaise, sugar, salt, and pepper. Mix well.
- Spread the corn mixture evenly in your oven-safe skillet.
- Sprinkle the shredded mozzarella cheese generously over the corn mixture.
- Place the skillet under the broiler and cook for 3-5 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
- If desired, sprinkle with gochugaru, chopped green onions, or drizzle with honey after broiling.
- Let it cool slightly before serving.
- Serve immediately with tortilla chips, crackers, or toasted bread.
