Craving a cheesy and slightly spicy side dish? Look no further than this Korean-inspired corn cheese recipe! It’s bursting with flavour and comes together in under 15 minutes. Korean Hotplate Corn Cheese dish is typically served on a hot plate in a Korean restaurant as a side dish. If you do not have a hot plate, you can simply serve the dish in a non-stick pan or cast iron pan, with simple ingredients found in most kitchens – let’s start cooking!

Ingredients

• Corn – you can either use fresh, frozen or canned corn. If you are using canned corn, remember to drain it well if not you will find the corn pieces floating around under the cheese blanket.
• Mayonnaise – this acts like a glue that combines both the salty taste of the cheese and the sweet taste of the corn.
• Sugar – this added sugar brings out the sweetness of the corn and balances out the savoury cheese
• Salt and pepper – a little condiment never hurts!
• Mozzarella cheese – if corn is the main female lead, mozzarella is the main male lead. Feel free to add heaps of it, but do remember to increase the time in oven for it to melt!
• Gochugaru/Parsley – a little spice and herb to cut through the sweet and savoury taste

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How to make Hotplate Corn Cheese

1. Preheat your oven to 400°F (200°C). Lightly grease a small oven-safe dish.
2. In a mixing bowl, combine the corn, mayonnaise, sugar, salt, and pepper. Stir well to coat the corn evenly.
3. Transfer the corn mixture to the prepared baking dish. Spread it out into an even layer.
4. Sprinkle the shredded mozzarella cheese generously over the corn mixture, making sure it covers the entire surface.
5. Now for the Korean twist! Evenly distribute the gochugaru flakes over the cheese.
6. Bake the corn cheese for 10-12 minutes, or until the cheese is melted and bubbly. If you prefer a bit of browning on top, switch your oven to broil for the last minute or two.
7. Take the dish out of the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.

Extra Tips:

• Feel free to adjust the amount of gochugaru to your spice preference. Start with a teaspoon and add more for a bolder kick. Don’t have gochugaru? You can substitute it with a pinch of regular chili flakes. However, gochugaru adds a slightly sweet and smoky flavor that complements the dish beautifully.
• For a richer flavor, add a tablespoon of grated parmesan cheese along with the mozzarella.
• Want to add some extra veggies? Throw in chopped onions, bell peppers, or even cooked mushrooms with the corn.
• Enjoy this cheesy and flavorful Korean corn cheese with grilled meats, rice dishes, or simply on its own!

Korean Hotplate Corn Cheese (콘치즈)

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• Total Time: 10 mins

Print Recipe

Description

This is super addictive and definitely a kid’s favourite! Bring this to a kids’ party and we bet you will be the next favourite auntie/uncle!

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Ingredients

Scale 1x2x3x

• 1 cup corn
• 2 tbsp mayo
• 1 tbsp sugar
• pinch of salt and pepper
• 1 cup mozzarella cheese, enough to cover the surface of the pan
• 1 tsp gochugaru
• 1 tbsp parsley, chopped

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Instructions

1. Preheat oven at 200C.
2. Season corn. Mix corn, mayonnaise, sugar, salt and pepper well and put it on a hot plate.
3. Add mozzarella cheese and spread it till it covers the corn like a blanket.
4. Bake for 10 mins. Increase the timing until the mozzarella cheese has melted and looks golden brown.
5. Top with gochugaru and parsley. Serve immediately!

Notes

This is best eaten fresh and warm, but if you do have some leftovers, let it cool completely, and store in fridge for up to 3 days. Reheat in microwave or oven.