{{Short description|South Korean cuisine}} {{Infobox food | name = Corn cheese | image = Corn cheese.jpg | image_size = | image_alt = | caption = | alternate_name = | type = | course = anju | country = South Korea | region = | national_cuisine = South Korean cuisine | creator = | year = | mintime = | maxtime = | served = hot to warm | main_ingredient = sweet corn, mozzarella cheese | minor_ingredient = butter, mayonnaise, onion, bell pepper | variations = | serving_size = | calories = | calories_ref = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | cookbook = | other = }} '''Corn cheese''' ({{Korean|hangul=콘치즈}}) is a South Korean dish made of sweet corn (often canned) and mozzarella cheese.<ref name="Mims 2019">{{cite news |last=Mims |first=Ben |title=Korean corn cheese a fresh spin on classic grilled cheese |url=https://www.yorkdispatch.com/story/life/food/2019/08/13/korean-corn-cheese-fresh-spin-classic-grilled-cheese/39956315/ |accessdate=10 February 2020 |work=Los Angeles Times |via=York Dispatch |date=13 August 2019}}</ref>
== Preparation == thumb|Corn cheese, served on a hot plate and browned Sweet corn kernels are sautéed with butter on a skillet, optionally with vegetables such as onions or bell peppers that are diced to be of similar size to the corn kernels. If any vegetables are used, they should be lightly salted and have their excess moisture removed. Mayonnaise and optionally sugar is mixed in, and mozzarella cheese (often shredded) is added over the sautéed corn mixture. It is then broiled in an oven until the cheese browns. In restaurant settings, it is often served sizzling in a hot dish.<ref name="Goei 2016">{{cite news |last=Goei |first=Edwin |date=8 April 2016 |title=10 Korean Dishes To Try in OC Besides BBQ |work=OC Weekly |url=https://www.ocweekly.com/10-korean-dishes-to-try-in-oc-besides-bbq-7103707/ |accessdate=10 February 2020}}</ref><ref name=":0">{{Cite web |title=Korean Corn Cheese Recipe |url=https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese |access-date=2023-06-20 |website=NYT Cooking |language=en-US}}</ref>
=== Variations === Some chefs have also experimented with adding alternative ingredients, such as Chinese mustard and doenjang.<ref name=":1">{{Cite web |last=Maslovara |first=Vedran |date=2023-01-04 |title=Korean Corn Cheese Is Like Traditional Fondue On Steroids |url=https://www.mashed.com/1156401/korean-corn-cheese-is-like-traditional-fondue-on-steroids/ |access-date=2023-06-20 |website=Mashed |language=en-US}}</ref> In 2015, it was reported that a Korean American restaurant in California served a corn cheese dish that featured bone marrow and bonito flakes.<ref>{{Cite web |last=Harris |first=Jenn |date=2015-11-11 |title=Gold-plated grills and a bone marrow soju luge at Hanjip Korean BBQ in Culver City |url=https://www.latimes.com/food/dailydish/la-dd-hanjip-korean-bbq-culver-city-20151111-story.html |access-date=2023-06-20 |website=Los Angeles Times |language=en-US}}</ref>
It has also been combined with instant ramen, notably Hot Chicken Flavor Ramen. According to one article from the ''Korea Economic Daily, a''fter the ramen is finished, the corn cheese should be added on top and microwaved for an additional minute and 30 seconds. One article noted that the cheese helped to counteract the spiciness of the original ramen.<ref>{{Cite web |last=Han |first=Gyeong-jae |date=2023-04-12 |script-title=ko:라면 전문가들이 꼽은 가장 맛있는 레시피는? 반전 결과 |trans-title=What is the Most Delicious Recipe According to Ramen Experts? Surprising Result |url=https://www.hankyung.com/economy/article/202304105941i |access-date=2023-06-20 |website=The Korea Economic Daily |language=ko}}</ref>
It has also been used as a stuffing for gyoza.<ref>{{Cite web |last=Park |first=Ji-su |date=2018-12-05 |script-title=ko:한신포차, 연말 앞두고 신메뉴 '콘치즈교자' 출시 |trans-title=Hanshin Pocha Launches New Menu Item "Corn Cheese Gyoza" Before the End of the Year |url=https://www.donga.com/news/article/all/20181205/93160285/1 |access-date=2023-06-20 |website=The Dong-A Ilbo |language=ko}}</ref>
== Pairings and serving == It is often served as ''anju'' (food accompanying alcoholic beverages),<ref name="Lee 2018">{{cite news |last=Lee |first=Euno |date=27 August 2018 |title=This New Korean Barbecue Spot Is Designed for Post-Work Office Hangouts |work=Eater LA |url=https://la.eater.com/2018/8/27/17756978/muldaepo-korean-barbecue-feature-los-angeles-koreatown |accessdate=10 February 2020}}</ref><ref name="Goei 2016" /><ref name="Campbell 2018">{{cite news |last=Campbell |first=Twyla |date=14 September 2018 |title=Jerk chicken to corn cheese: Exploring the Mill Woods food scene |work=CBC News |url=https://www.cbc.ca/news/canada/edmonton/food-tour-mill-woods-1.4820346 |accessdate=10 February 2020}}</ref> although it has also been described as "kid-friendly".<ref name=":0" /> It is also eaten alongside Korean barbecue.<ref name=":1" /><ref>{{Cite web |last=Park |first=Cathy |date=2020-12-23 |title=LA Icon Dan Sung Sa Has Been a Holiday Destination for Homesick Koreans for 22 Years — Until Now |url=https://la.eater.com/2020/12/23/22196441/dan-sung-sa-koreatown-los-angeles |access-date=2023-06-20 |website=Eater LA |language=en}}</ref>
The food is also served as street food.<ref>{{Cite web |last=Jo |first=Yeon-seop |date=2019-04-13 |script-title=ko:[모이] 밤이 경쟁력, 묵호 '동쪽바다 중앙시장' 야시장 개장 |trans-title=Competition at Night, Mukho's "East Sea Central Market" Night Market Opened |url=https://www.ohmynews.com/NWS_Web/View/at_pg.aspx?CNTN_CD=A0002528097 |access-date=2023-06-20 |website=OhmyNews |language=ko}}</ref>{{Unreliable source?|reason=See reliable sources list on WP:KO/RS|date=April 2025}}
== See also ==
* Dried shredded squid (another anju) * Esquites (a similar Mexican dish that sometimes contains cheese)
== References == {{Reflist}}
Category:South Korean cuisine Category:Cheese dishes Category:Korean vegetable dishes Category:Maize dishes Category:Dishes featuring sweet corn