Korean Corn Cheese Dip Recipe

Korean Corn Cheese Dip is a delicious and flavorful appetizer that can be prepared in less than 30 minutes. It is a popular dish often served as a side dish in Korean restaurants. This cheesy dip combines the sweetness of canned corn with the richness of mayonnaise and mozzarella cheese. In this version, we also add pickled jalapeños for a subtle heat and chopped scallions for freshness. Whetheryou enjoy it with corn tortilla chips, crackers, or straight out of the pan, this Korean Corn Cheese Dip is sure to be a hit at your next gathering.


  • 2 (about 15-ounce) cans corn kernels
  • 1/4 cup sliced pickled jalapeños
  • 10 ounces low-moisture mozzarella cheese, shredded (about 2 1/2 cups)
  • 4 to 5medium scallions
  • 2/3 cup mayonnaise
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven to 425ºF and position a rack about 6 inches from the broiling element.
  2. Drain the cans of corn kernels in a strainer or colander. Place the sliced pickled jalapeños on top of the corn to drain.
  3. Grate the mozzarella cheese on the large holes ofa box grater, resulting in approximately 2 1/2 cups of shredded cheese. Place it in a large bowl.
  4. Thinly slice the scallions, reserving 2 tablespoons of the dark green parts for garnish. Add the remaining scallions to the bowl with the cheese.
  5. Add mayonnaise, granulated sugar, kosher salt, and black pepper to the bowl. Stir well to combine.
  6. Transfer the drained jalapeños and corn to a cutting board and finely chop them. Add them to the bowl with the other ingredients and mix everything together.
  7. Transfer the mixture to a 9×13-inch baking dish and spread it into an even layer.
  8. Bake in the preheated oven for 10 to 12 minutes, until the top is lightly browned and the dip is bubbling.
  9. Switch the oven to broil and broil for an additional 2 to 4 minutes until the top is darker brown in spots.
  10. Sprinkle the reserved scallion greens on top of the dip.
  11. Serve the Korean Corn Cheese Dip with tortilla chips, butter crackers, pita chips, toasted pita wedges, baguette slices, or crudités.


  • If you prefer, you can substitute 3 1/2 cups of thawed and drained frozen corn kernels or fresh corn kernels for the canned corn.
  • The dip can be prepared up to a day ahead, covered, and refrigerated before baking. It may require a few extra minutes of baking time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Enjoy this cheesy and flavor-packed Korean Corn Cheese Dip as a crowd-pleasing appetizer at your next gathering.

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