This Cheesy and Creamy Corn recipe is ready in under 30 minutes. It’s made with fresh corn, mayo, Sriracha, and mozzarella. It’s incredibly cheesy, creamy, and delicious!
Cheesy and Creamy Corn is the perfect side dish! It’s quick and easy to make and is great alongside any main meal or the perfect dip for chips and more! It’s a crowd-pleaser! It makes plenty to share! This recipe is also known as Korean Corn, which is a popular street food.
You are going to LOVE this Creamy and Cheesy Corn! Served bubbling hot on a cast iron skillet, it’s rich, melty, and flavorful!
There is something magical about fresh corn. Whenever I shuck corn, memories come flooding back from when I was a kid shucking corn with my dad. Now I am making new memories with my kids doing the same in the summertime. Plus, let’s not forget about how delicious fresh corn tastes and the delicious fresh bit it has that canned corn doesn’t.
Ingredients Needed:
Here’s a glance at the ingredients for this Cheesy and Creamy Corn Recipe. For full measurements and directions, check out the printable recipe card below.
- Butter- This will be melted on the skillet to give the dish flavor and so the corn doesn’t stick.
- Ears of Corn- Use fresh corn if at all possible but if it’s not you can substitute with 2 cans of corn. Either way make sure to remove as much moister as possible.
- Mayonnaise- Use a good quality mayonnaise as this ingredient is important. You could use Kewpie, a Japanese mayo that is richer and creamier than most mayonnaise.
- Sugar- You just need a little, 1 teaspoon but you can add 1/2-1 teaspoon more for a sweeter corn dish.
- Salt- Brings out the flavor of the corn skillet.
- Pepper- Just a little goes a long way!
- Sriracha- This ingredient is optional but just adding a little adds great flavor without much spice.
- Mozzarella Cheese- Use a high-quality mozzarella that you grate yourself so it melts better.
- Green Onions- An optional garnish that adds a beautiful contrast of color.
How to Make Creamy and Cheesy Corn:
Step 1: Preheat the oven to 400 degrees F.
Step 2: Shuck the corn and cut the kernals off.
Step 3: Mix together the corn, mayonnaise, sugar, salt, pepper, Sriracha, and 5 ounces of the cheese.
Step 4: Melt the butter in the cast iron skillet and then evenly spread the corn mixture.
Step 5: Top with the rest of the mozzarella cheese.
Step 6: Bake until bubbly, about 15 minutes, then broil for 2-3 minutes.
Step 7: Remove from oven, garnish with green onions, and serve as a side dish or dip.
Enjoy!
How to Store:
Creamy and Cheesy Corn can be stored in an air-tight container in the fridge for up to 3 days.
Special Tools and Favorite Ingredients:
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Cheesy and Creamy Corn Recipe
Ingredients
- 1 tablespoon butter
- 4 ears of corn (shucked (about 3 cups))
- 1/2 cup mayonnaise
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- optional: 1-2 teaspoons Sriracha
- 2 cups ((8 ounces) shredded mozzarella cheese)
- 2 green onions (thinly sliced)
Instructions
- Place a rack in the middle of the oven and preheat the oven to 400°F."
- Shuck and cut the kernels off 4 ears of corn and add to a large bowl.
- Mix together the corn, mayonnaise, sugar, salt, pepper, Sriracha, if using, and 5 ounces of the mozzarella cheese. (Just a little over half the cheese.) Adjust the
seasoning to taste if desired. - In a 10-inch cast-iron skillet, melt 1 tablespoon of unsalted butter over medium heat. Once melted, remove from heat and add the corn mixture, spreading evenly. Sprinkle on top of the rest of the shredded mozzarella cheese.
- Put the skillet in the oven and bake until the dish is bubbling and the cheese has
melted approximately 15 minutes. Then, set the oven to broil and cook for 2 to
3 more minutes, or until golden brown. - Serve immediately and garnish with thinly sliced green onions, if desired.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
