Savory Korean Corn Cheese Dip
A gooey, cheesy Korean corn cheese dip perfect for game day and cookouts, combining sweet corn, melted mozzarella, cream cheese, and a hint of gochujang for a subtle spicy kick.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
Scale
- 1 can whole kernel corn (15 oz / 425 g), drained well
- 2 cups shredded mozzarella cheese (200 g), part-skim preferred
- 4 oz cream cheese (115 g), softened
- 3 tbsp mayonnaise (Kewpie mayo recommended)
- 1 tbsp gochujang (Korean chili paste), adjust to taste
- 2 stalks green onions, thinly sliced
- 1 clove garlic, minced
- 1 tbsp butter
- Salt and black pepper to taste
- Optional: ½ cup shredded cheddar cheese (50 g)
- Optional: ½ tsp sugar
Instructions
- Preheat your oven to 400°F (200°C).
- Drain the canned corn thoroughly. If using fresh corn, shuck and cut kernels off the cob, then rinse.
- Heat butter in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the corn to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly toasted and warmed through.
- Transfer the corn and garlic mixture to a medium bowl. Add softened cream cheese, mayonnaise, gochujang, salt, and pepper. Stir well to combine into a creamy mixture.
- Fold in shredded mozzarella (and cheddar if using) along with sliced green onions. Mix gently to blend evenly without crushing the cheese.
- Transfer the mixture into your prepared baking dish or cast iron skillet. Spread evenly and smooth the top with a spatula.
- Bake for 15-18 minutes, or until the cheese is melted, bubbly, and golden brown on top. For a more browned, crispy top, broil for the last 2 minutes, watching closely.
- Remove from oven and let cool for 5 minutes to thicken slightly.
- Serve warm with crispy tortilla chips, toasted baguette slices, or crunchy veggie sticks.
Notes
Toast the corn in butter before mixing to prevent watery dip and enhance flavor. Use freshly shredded mozzarella for better melt and browning. Adjust gochujang amount to taste for desired spice level. For vegan version, substitute cheeses and mayo with plant-based alternatives. If dip is too wet, drain corn extra well or add 1 tbsp panko crumbs before baking. Serve warm and fresh from oven for best texture.
Nutrition
- Serving Size: About 1/4 cup (60 g)
- Calories: 165
- Sugar: 3
- Sodium: 250
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 9
- Fiber: 1
- Protein: 7
Keywords: Korean corn cheese dip, game day dip, cheesy dip, gochujang dip, cookout appetizer, easy cheese dip, savory snack