If you’re looking for a snack that will literally have people standing around the table so they can eat more and more of it, then Korean Cheese Corn is it! Trust us… that’s what happened when we made it the first time! No one could get enough of this amazingly savory treat. Perfect for tortilla dunking, this creamy, cheesy, corn-filled dip will definitely be everyone’s favorite app! It’s great for parties, but even better when fewer people are around because that means you get more of it! Just kidding. However, we do highly recommend making plenty of this Korean Cheese Corn to go around… it really seems to disappear quickly!


  • 4 ears corn, shucked and kernels cut off
  • 1/2 cup mayonnaise
  • 2 teaspoons sriracha
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces whole milk mozzarella cheese, shredded, divided
  • 2 green onions, thinly sliced


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Lightly coat an oven-safe skillet with nonstick spray.

Step 3 –In a large bowl, add the corn kernels, the mayonnaise, the sriracha, the sugar, the salt, and the pepper and combine.

Step 4 –Stir 4 ounces of the mozzarella into the corn mixture.

Step 5 –Spread the cheese-corn mixture into the prepared baking dish and sprinkle with the remaining mozzarella.

Step 6 –Bake the cheese corn until it is bubbly, about 15 minutes.

Step 7 –Switch the oven to the broil setting and broil the cheese corn until it is golden-brown, about 2-3 minutes.

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Step 8 –Serve the cheese corn garnished with the green onions.