Korean Corn Cheese Dip
Korean Corn Cheese Dip is a hot, bubbly one-skillet dish with sweet corn, mayo, and melty cheeses. A quick 15-minute Korean side or snack.
Ingredients
- 1 tablespoon butter
- ¼ small onion finely chopped
- 1 clove garlic minced
- 1 15 oz can whole kernel corn, drained
- 3 tablespoons mayonnaise
- 1 teaspoon sugar
- 1 cup 8 oz shredded mozzarella cheese, divided
- ½ cup 4 oz shredded Mexican cheese blend, divided
- 1 green onion finely chopped (optional)
Instructions
- Heat the oven to 400°F. Melt the butter in an oven-safe skillet over medium heat, then cook the onion and garlic until soft.
- Remove the skillet from the heat and stir in the corn, mayonnaise, and sugar. Add half of the mozzarella and half of the Mexican cheese blend, mixing well.
- Spread the mixture into an even layer in the skillet and sprinkle the remaining cheeses on top.
- Bake for 10 minutes, or until the cheese melts and the edges are bubbly.
- For a golden brown top, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
- Sprinkle with green onion and serve warm.
Notes
Cheese: Any good melting cheese works, such as cheddar, pepper jack, Colby, or Muenster.
Mayo swap: If you don't have mayonnaise, use sour cream, Greek yogurt, or a bit of cream cheese.
Corn: Canned corn keeps it simple, but frozen corn works well too. A little chopped green bell pepper adds a nice crunch.
Make ahead: Assemble the mixture in an oven-safe dish, cover, and refrigerate for up to 24 hours. Bake when ready.
Storage: Store leftovers in an airtight container and reheat in the oven or air fryer until warm and melty.
Serving: Serve with tortilla chips, toasted bread, or crackers, or as a side for Korean BBQ.