Korean Cheese Corn Dip

🧾 Ingredients

2 ears fresh corn (kernels shaved off) or ~1⅓ cups thawed frozen corn (drained)

⅓ cup mayonnaise (Kewpie or regular)

½ cup shredded mozzarella cheese

1½ tsp sugar

1 jalapeño — seeded & finely chopped (optional)

2 scallions (green onions) — chopped

Salt & pepper — to taste Hungry Happens+1

Preheat oven to 400°F (200°C).
Prep corn: Shave kernels off the cob if using fresh corn, or make sure frozen corn is thawed and well drained.
Mix: In a bowl, combine corn, mayonnaise, mozzarella, sugar, jalapeño (if using), scallions, salt, and pepper. Stir until evenly mixed.
Bake: Transfer mixture to a small baking dish or oven-safe skillet.

Bake 12–15 minutes until cheese is melted and the mixture is hot and bubbling.

Broil (optional): If you want a lightly golden top, broil for 1–2 minutes at the end.

Serve: Enjoy hot with tortilla chips, toasted bread, or as a side dish. Hungry Happens

⏱️ Timing

Prep: ~5 minutes

Cook: 12–15 minutes

Total: ~20 minutes Hungry Happens

🍽 Tips & Variations

Corn type: Fresh, frozen, or well-drained canned corn works.

Cheese: Mozzarella is classic, but a blend with fontina or cheddar adds more flavor.

Spice: Add chili crisp or red pepper flakes if you like heat.