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Korean Cheese Corn - A Family Feast

Korean Cheese Corn

Korean Corn Cheese combines sauteed corn with melted cheese, mayonnaise, jalapeno, scallions, sugar, and savory seasonings. The salty-sweet flavor of this hot and creamy corn dish is both unique and delicious!

Prep: 30 minutesCook: 30 minutesTotal: 1 hour


4 to 6 ears of corn or 4 to 6 cups of frozen or canned corn (*See Notes below)

1 tablespoon butter

1 large bunch of scallions (3/4 cup of whites chopped and greens chopped as garnish)

1 medium jalapeno diced small (2 tablespoons)

1 cup of mayonnaise (or Kewpie mayonnaise for a richer flavor)

8 ounces Fontina cheese, shredded (can be substituted with mozzarella)

1 tablespoon granulated sugar

1/2 teaspoon sea salt

1/2 teaspoon white pepper


  1. Preheat oven to 400 degrees F.
  2. Spray an 8X8-inch oven-safe casserole dish with nonstick pan spray.
  3. Husk the corn and remove kernels from the cobs.
  4. In a large saute pan over medium high heat, melt butter, and add corn, scallion whites and chopped jalapeno and saute for five minutes.
  5. While corn is cooking, in a large bowl, add mayonnaise, shredded cheese, sugar, salt and pepper.
  6. Add cooked corn mixture and combine.
  7. Pour into prepared casserole dish and bake uncovered for 20 minutes, then broil for a minute or so to brown. Top with sliced scallion greens for garnish.
  8. If you used the six ears of corn, serve as a side dish. If you used four ears of corn, serve with chips or toasted baguette slices.

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*The amount of corn you’ll buy depends on how you plan to serve this dish. For a dip, four ears of corn should be used. For a side dish, add two more ears for a total of six. Nutritional information is calculated based on 4 ears/cups of corn.

© Author: A Family Feast
Cuisine: Korean Method: baked