While classic dishes like corn on the cob and cornbread remain summer staples, Korean corn cheese offers a bold, comforting twist rooted in both flavor and history.
This beloved Korean-American dish, often served in bars and Korean BBQ restaurants, is known as anju — a savory snack meant to accompany drinks. Traditionally served hot in a small cast-iron skillet, corn cheese is rich, gooey, and perfect for sharing.
But beneath the bubbling surface of cheese lies a deeper story. The dish traces its origins to post-war Korea, where food scarcity led cooks to make the most of U.S. military rations. Items like canned corn, mayonnaise, and Spam were adapted into Korean cooking, giving rise to fusion dishes such as budae jjigae (army stew) and corn cheese, according to America’s Test Kitchen.
Despite its humble beginnings, corn cheese has become a comfort food favorite. It’s easy to make with pantry staples — especially canned corn, which brings a sweetness that balances the richness of cheese and mayonnaise. While fresh corn is a summer highlight, canned corn is the preferred choice for this dish.
To make Korean corn cheese, mix canned corn with mayonnaise, a pinch of sugar, salt, and pepper in a bowl. Optional additions include diced bell pepper or chopped bacon, though the basic version sticks to corn alone.
Heat butter in a cast-iron or oven-safe skillet over high heat, then add the corn mixture and cook for 2 to 3 minutes until warm. Spread the mixture evenly, top it generously with shredded mozzarella, and broil for 3 to 4 minutes until the cheese is bubbly and browned. Finish with chopped scallions and serve hot.
Korean corn cheese pairs perfectly with cold drinks, crispy fried chicken, or grilled meats — and it even makes a unique, indulgent burger topping. As far as summer side dishes go, it’s a crave-worthy standout that brings global flavor to the table.
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