Name: Korean BBQ Cheesy Corn Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 tbsp. unsalted butter; 2 large clove garlic, finely chopped; 2 scallions, thinly sliced (about 1/4 cup), divided; Kosher salt, to taste; 12 oz. frozen corn, thawed; 1 tsp. granulated sugar; 3 tbsp. mayonnaise; 6 oz. whole milk mozzarella, shredded, divided

Jump to Recipe

Introduction

Korean BBQ Cheesy Corn is a creamy, savory side dish that perfectly balances sweet corn with melted mozzarella and a hint of garlic. This easy-to-make recipe brings a delicious cheesy twist to your BBQ table or weeknight dinner.

A round black cast iron skillet holds a creamy corn casserole with three visible layers: a light yellow creamy base mixed with corn kernels at the bottom, a thick layer of melted golden-brown cheese with browned spots on top, sprinkled with fresh green sliced scallions scattered unevenly across the surface. A spoon lifts a cheesy serving revealing gooey cheese strings stretching from the skillet to the spoon. The skillet sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. unsalted butter
2 large cloves garlic, finely chopped

2 scallions, thinly sliced (about 1/4 cup), divided
Kosher salt

12 oz. frozen corn, thawed
1 tsp. granulated sugar

3 tbsp. mayonnaise
6 oz. whole milk mozzarella, shredded, divided

Instructions

Step 1: Place a rack in the top third of your oven and turn on the broiler. In an 8-inch cast-iron or ovenproof skillet over medium heat, melt the butter. Add the garlic and half of the scallions, cooking and stirring until fragrant, about 1 minute. Season with salt.

Step 2: Add the corn and sugar, stirring occasionally until the corn softens, about 1 to 2 minutes. Remove the skillet from heat.
Step 3: Fold in the mayonnaise and half of the shredded mozzarella until the cheese melts and blends smoothly.
Step 4: Sprinkle the remaining mozzarella cheese evenly on top.

Step 5: Place the skillet under the broiler and watch closely, broiling until the top is golden brown and bubbly, about 4 to 6 minutes.
Step 6: Remove from oven and sprinkle with the remaining scallions before serving.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika or a drizzle of sesame oil before broiling.

Substitute mayonnaise with sour cream for a tangier taste.
Use a mix of mozzarella and cheddar cheese for a sharper flavor profile.
If you don’t have scallions, finely chopped chives or mild onions work well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, adding a little extra cheese if desired for a fresh melt.

How to Serve

A black cast iron pan filled with a creamy baked corn casserole is shown, with melted cheese on top that is golden brown in some spots and bubbly in others. The top layer is covered with thinly sliced green onions scattered unevenly. The cheese stretches in long, gooey strings as a portion is lifted, revealing a rich yellow corn and cream mixture beneath. The corn kernels are visible under the melted cheese, adding a pop of bright yellow color. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works great. Use about 1 1/2 cups of fresh kernels and cook slightly longer until they soften before adding the other ingredients.

Is mayonnaise necessary in this recipe?

Mayonnaise adds creaminess and a slight tang that balances the sweetness of the corn. You can substitute with sour cream or Greek yogurt for a lighter option, though the texture and flavor will vary slightly.