Korean-Style Cheese Corn Recipe
Perfect as a snack or side dish, this Korean-style cheese corn recipe combines sweet, spicy, and cheesy for the perfect blend of flavor.
Korean corn cheese has grown in popularity over the years, and in the USA, it’s most commonly enjoyed at Korean BBQ restaurants. This corn with cheese gets an extra kick of heat from a spicy sauce made with Lee Kum Kee’s chili sauces and sriracha sauces collections.
Why We Love It
What’s not to love about a cheese corn recipe featuring gooey mozzarella and a spicy sauce? Not only is it a sure hit as a side dish or as an afternoon snack, but it’s very easy to make. Just mix and bake, and your spicy Korean-style cheese corn is ready to eat!
What You Will Need
Ingredients
- 3 cups sweet corn kernels
- 2 tsp. Lee Kum Kee Minced Garlic
- 8 oz. whole milk mozzarella, shredded and divided
- 2 green onions, thinly sliced, for garnish
Seasoning
- ½ cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
- 2 tsp. Lee Kum Kee Sriracha Chili Sauce
- 1 ½ tsp. sugar
- 1 tsp. Lee Kum Kee Chili Garlic Sauce
- Lee Kum Kee Black Peppercorn Grinder, to taste
- kosher salt, to taste
Made with
Lee Kum Kee products
How to make it
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Preheat oven to 400°F. Lightly oil an ovenproof skillet or coat with nonstick spray.
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In a large bowl, combine corn, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Sriracha Chili Sauce, sugar, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Minced Garlic, pepper, salt and about half of the cheese.
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Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
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Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
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Serve immediately, garnished with green onions. Enjoy!
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