Korean-Inspired Corn Cheese on the Cob

Susan Vu
Susan Vu
September 6, 2022
This recipe is inspired by and very loosely based on Korean corn cheese, which is traditionally made with corn kernels and served sizzling hot in a baking dish or skillet. Here, ears of summer-sweet corn are brushed with salted honey butter and steamed in the Anova Precision Oven until just tender. The corn is then grilled and slathered with spicy mayonnaise spiked with gochugaru and, of course, topped with a generous sprinkle of mozzarella cheese. Melting the cheese in a foil packet, rather than directly on the grill, cuts down on mess and you can serve the corn directly in the foil to save on even more clean-up.
Prep Time
Cook Time
3 (2)
2 Tbsp
unsalted butter, room temperature
1 Tbsp
Kosher salt
large ears white or yellow corn, shucked (about 10 ounces each)
⅓ cup
mayonnaise, preferably Kewpie
large garlic clove, finely grated
3 tsp
coarsely ground gochugaru (Korean chile flakes), plus additional for garnish
4 oz
part-skim, low-moisture mozzarella cheese (about 1 cup)
¼ cup
sliced scallions (green parts only)

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 181°F
Heat: Rear

2. Prepare Baking Sheet

Line a baking sheet with foil then top with a perforated pan or cooling rack.

3. Make the Salted Honey Butter

In a small bowl, stir together the butter, honey, and 2 teaspoons salt. Spread the salted honey butter all over the corn and place on the prepared pan.

4. Cook

Transfer to the oven and cook until the corn is just tender and the salted honey butter has melted completely, 10 to 12 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 181°F
Heat: Rear
00:10 Timer

5. Remove Corn and Make the Spicy Mayonnaise

Remove the pan from the oven and cool the corn for 10 minutes so that it can dry before being added to the grill. In a small bowl, stir together the mayonnaise, garlic, gochugaru, and a large pinch of salt.

6. Preheat Grill and Prepare Foil

Preheat a charcoal or gas grill to medium-high heat with one side of the grill set up for direct heat and the other set up for indirect heat. Once the grill is hot, clean and oil the grill grates. Alternatively, you can preheat a cast iron grill pan to medium-high heat. Tear a large sheet of heavy-duty aluminum foil that is around 24 inches long on all sides. (Depending on the size of your foil, you might have to overlap two sheets).

7. Grill Corn

Arrange the steamed corn in a single layer on the direct heat side of the grill and cook until deeply charred and blackened in spots, 6 to 12 minutes, turning the corn as needed to ensure even charring. The timing for this will depend heavily on the style of grill you are using.

8. Transfer Grilled Corn to Foil and Brush Corn with Spicy Mayonnaise

Transfer the grilled corn into the center of the prepared foil. If you are using a grill pan, reduce the heat to low after you remove the corn. Brush the corn all over with the spicy mayonnaise then push the corn cobs together so that they are shoulder to shoulder.

9. Sprinkle with Cheese and Make Foil Packet

Sprinkle the top of the corn with the mozzarella cheese and scallions. Bring the top and bottom of the foil together, fold over the foil several times to seal the top (being careful to not press the foil onto the cheese), then fold in the sides to seal the packet.

10. Grill and Melt the Cheese

Place the foil packet on indirect heat or onto the grill pan and cook until the cheese is melted completely, 5 to 8 minutes.

11. Serve

Remove the foil packet from the grill and carefully open up the foil. Fold down the sides of the foil and serve the corn directly in the foil or use a long metal spatula to transfer the corn onto a platter. Garnish with a sprinkle of additional gochugaru and serve immediately.
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