Korean Corn Cheese Dip
If you’re looking for a warm appetizer that’s creamy, cheesy, and a little unexpected, this Korean Corn Cheese Dip is sure to be a hit. Sweet fresh corn, melty mozzarella, green onions, and basil come together in a rich, bubbly dip that’s perfect for sharing.
It’s quick to assemble, easy to make ahead, and always one of the first dishes to disappear at a party. Serve it with crostini, crackers, or your favorite chips for an appetizer that’s as comforting as it is irresistible.
Start by combining all of the ingredients in a bowl until everything is evenly coated. The mayonnaise creates an incredibly creamy base, while the mozzarella melts into pockets of gooey cheese throughout the dip.
Spread the mixture into a baking dish and bake until it’s hot and bubbling around the edges. A quick trip under the broiler adds beautiful golden color and just a hint of caramelization that makes the sweet corn even more flavorful.
Finish with a sprinkle of fresh corn kernels and basil for a bright, colorful garnish. Serve the dip warm while it’s still deliciously melty, and watch it disappear!
I hope this easy appetizer becomes one of your favorite recipes for entertaining.
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Korean Corn Cheese Dip
Makes: 12 servings
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2/3 cup good-quality mayonnaise
- 4 medium ears fresh corn, kernels cut from the cob (about 4 cups)
- 1 cup shredded mozzarella cheese
- 1 tsp sugar
- 4 green onions, thinly sliced
- 1/4 cup diced red, yellow, or orange bell pepper
- 2 tbsp finely chopped fresh basil
- 1 tsp garlic salt
- Fresh corn kernels, for garnish
- Fresh basil leaves, for garnish
Instructions
Preheat the oven to 400°F. Lightly grease a small oven-safe baking dish or cast iron skillet.
In a medium bowl, combine the mayonnaise, corn, mozzarella cheese, sugar, green onions, bell pepper, basil, and garlic salt. Stir until everything is evenly combined.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Bake for 15 to 20 minutes, or until hot and bubbly around the edges.
For a golden, lightly charred top, place the dish under the broiler for 1 to 2 minutes, watching carefully to prevent burning.
Garnish with fresh corn kernels and basil leaves. Serve warm with crostini, crackers, pita chips, or sturdy tortilla chips.
Chef’s Notes:
- Fresh summer corn gives this dip the sweetest flavor, but frozen corn (thawed and well-drained) works well when fresh isn’t available.
- For a little heat, stir in 1 teaspoon of gochujang or a pinch of red pepper flakes.
- This dip can be assembled several hours ahead of time, covered, and refrigerated until you’re ready to bake.
- Leftovers reheat beautifully in a 350°F oven or microwave.
- For extra flavor, sprinkle a little grated Parmesan over the top before broiling.
- For a more authentic Korean flavor add 2 teaspoons of gochujang when combining all of the ingredients.
Recipe inspired by The Cafe Sucre Farine
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