Korean (Cheese) Corn

Note: The Spiced Chickpea teamed up with Philips Home Living for this sponsored recipe.

Korean (Cheese) Corn

  • Prep: 5 min
  • Total: 15 min

  • Vegetables


- 280 gr canned corn (drained)
- 3 tbsp mayonnaise (I used Hellmann’s)
- 1 tsp sugar
- 1 tsp Buldak Sauce (optional)
- 1 garlic clove (minced)
- 1 cup shredded Mozzarella cheese + ½ cup extra for the top
- 2 green onions (the white ends, finely chopped) 
- 1 tbsp butter

For garnish:
- extra spring onions (finely sliced)
- black sesame seeds
- red chili flakes / red pepper corns


  1. Preheat your oven or Airfryer on 180 C / 356 F. Then mix all the ingredients (except for the ½ cup extra cheese and butter) in a bowl.

  2. Place the mixture in an ovenproof dish and finally layer it with the butter and cheese.

  3. Bake the cheesy corn in a preheated oven / Airfryer on 180 C / 356 F for 7 min.

  4. Garnish with some extra spring onions, black sesame seeds and chili flakes and serve over spicy Instant noodles, with tortilla chips, over a hotdog or my Mini Scones w/ Gochujang, Sun-Dried Tomatoes & Mozzarella!

    - Add a mixture of Cheddar and Mozzarella cheese.
    - Swap the Buldak Sauce with Sriracha or Ketchup.
    - You can veganize this dish but then you have to use a plant based mayo and cheese.

    If you make my recipes tag me in them and use #thespicedchickpearecipes. I'd like to see what you've made.