This corn cheese is built for contrast: sweet corn, creamy mayonnaise, stretchy mozzarella, and thin slices of green bell pepper that keep a little freshness. The hot sauce goes on only after the dish leaves the oven, so its acidity cuts through the cheese instead of cooking away.
Why the Hot Sauce Goes on Last
Korean corn cheese should taste creamy and gently sweet first. A light hot sauce drizzle added after baking gives the rich cheese a clean, tangy finish without staining the whole dish or hiding the corn. Start with one teaspoon and add more only after tasting.
Easy Oven-Baked Korean Corn Cheese with Hot Sauce
Oven-baked Korean corn cheese with mozzarella, thinly sliced green bell pepper, and hot sauce added just before serving. Allergens: milk and egg; check mayonnaise and hot sauce labels.
Use an oven-safe dish, handle it with dry mitts, and refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 425 g (15 oz / 1 can) sweet corn kernels, drained
- 45 g (1.6 oz / 3 tbsp) mayonnaise
- 14 g (0.5 oz / 1 tbsp) unsalted butter, melted
- 8 g (0.28 oz / 2 tsp) granulated sugar
- 1 g (about 1/4 tsp) fine salt
- 0.5 g (about 1/8 tsp) ground black pepper
- 60 g (2.1 oz / about 1/2 medium) green bell pepper, cut into thin, short flat slices
- 170 g (6 oz / about 1 1/2 cups) low-moisture mozzarella, shredded
- 5–10 ml (1–2 tsp) red hot sauce, for finishing
Step-by-Step Instructions
Step 1: Heat the oven and prepare the dish: Heat the oven to 200°C (400°F). Lightly butter a 1-quart oval oven-safe baking dish. A shallow dish gives the cheese more surface area to brown.
Step 2: Drain and dry the corn: Drain the corn thoroughly, then press it gently with paper towels. Removing surface water keeps the mayonnaise mixture creamy instead of loose and watery.
Step 3: Slice the green bell pepper: Remove the stem, seeds, and white ribs. Cut the green bell pepper across its walls into thin, short, flat slices. Set aside a small handful to scatter over the top after mixing.
Step 4: Mix the corn base: In a bowl, fold together the dried corn, mayonnaise, melted butter, sugar, salt, black pepper, and most of the sliced bell pepper. Mix only until every kernel is lightly coated.
Step 5: Fill the baking dish: Spread the corn mixture evenly in the prepared red baking dish. Keep the layer level so the center heats at the same pace as the edges.
Step 6: Add the cheese: Cover the corn evenly with shredded mozzarella. Tuck a few of the reserved bell pepper slices between the cheese strands so they soften without disappearing.
Step 7: Bake until bubbling: Bake for 12–15 minutes, until the cheese is fully melted and the edges bubble. Broil for 1–2 minutes only if you want deeper browning, watching continuously so the cheese does not burn.
Step 8: Finish with hot sauce: Rest for 2 minutes. Scatter the remaining thin bell pepper slices over the top, then drizzle 1 teaspoon hot sauce in narrow lines. Taste before adding the second teaspoon; the hot sauce should brighten the rich cheese, not cover the corn flavor. Serve immediately.
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💡 A Few Useful Swaps
- Canned corn: Use thawed frozen corn, but dry it thoroughly before mixing.
- Mayonnaise: Use Japanese-style or regular mayonnaise; reduce the sugar slightly if your mayonnaise is sweet.
- Green bell pepper: Red or yellow bell pepper works, but keep the same thin, flat cut.
🍽️ What Goes Well With It
- Serve beside Korean beef short ribs for a classic barbecue-style table.
- For a fresher contrast, add smacked cucumber salad. Cold barley tea also works well.
❓ Frequently Asked Questions (FAQ)
Q: Can I use frozen corn?
Yes. Thaw it completely, drain it, and pat it dry before mixing. Extra water can make the corn cheese loose.
Q: Why is the hot sauce added after baking?
Adding it at the table keeps its bright acidity and clean heat. Baking the sauce can dull its flavor and tint the cheese.
Q: Can I use another cheese?
Part-skim low-moisture mozzarella gives the familiar stretch. A small amount of mild cheddar can be added, but too much can overpower the sweet corn.
Q: How do I store leftovers?
Refrigerate within 2 hours and use within 3 days. Reheat uncovered in a 180°C (350°F) oven until hot and bubbling.
Serving Tip: Add the hot sauce only when everyone is ready to eat, starting with a light drizzle so the corn and cheese stay in front.
🏷️ Recipe Keywords & Dietary Tags: #Korean Corn Cheese #Oven Baked Corn Cheese #Hot Sauce Corn Cheese #Korean Side Dish #Vegetarian
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