This dish originated as a popular Korean American appetizer/side. The perfect golden brown, ooey-gooey corn with cheese served in a hot cast iron pan. It’s simply…perfect.

You can use canned corn if fresh corn is not available. Sriracha can be added to taste. Serve with tortilla chips or Crostini to get the best dipping experience.


Four ears of corn shucked (about three cups).

1/2 cup mayonnaise

Use two teaspoons of Sriracha or more to taste

Sugar, 1 1/2 teaspoons

To taste, add Kosher Salt and freshly ground Black Pepper

8 ounces of whole milk mozzarella, divided and shredded

Green onions thinly sliced


PPreheatoven to 400 degrees F. Lightly lubricate an oven-proof pan or spray with nonstick spray.

Combine corn, Sriracha sauce, sugar, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Add 4 ounces of mozzarella.

Spread the corn mixture in the skillet and sprinkle the remaining mozzarella on top.

Bake for 15 minutes or until bubbly. Broil for 2-3 minutes or until golden brown.

Garnish with green onions if you wish.