This Korean-inspired corn cheese with a sweet corn drink is quick, comforting, and zero-waste. The recipe even uses the water from boiling the corn to make a naturally sweet, creamy beverage.
Sweet and Creamy Corn Drink
You might be skeptical, but this drink is genuinely delicious. The water left after boiling corn captures a light, sweet corn flavor. A bit of sugar and a splash of milk transforms it into a refreshing, slightly creamy drink. If you try it, you may be surprised how well it works.
Fresh corn on the cob gives the best flavor and texture, but frozen corn works well when fresh corn isn’t available. When you boil corn on the cob, the cooking liquid becomes a subtly sweet base that’s perfect for this drink.
Corn Cheese – a Staple in Korean BBQ!
Corn cheese has become a popular banchan and is a common item at Korean BBQ restaurants. It’s indulgent, cheesy, and comforting. This easy version lets you recreate that flavor at home without much effort.
I used freshly grated mozzarella for the corn cheese because it melts beautifully, but feel free to use any melty cheese you prefer.
Kewpie mayonnaise is my go-to for this dish. Made with egg yolks, it’s slightly sweeter and richer than many American mayonnaises, and it blends wonderfully with the corn and cheese. If you haven’t tried it, it’s worth picking up for recipes like this.
More Korean-Inspired Recipes
- Korean Macaroni Salad (Banchan)
- Korean Cafe Homemade Strawberry Milk
Watch the Video Tutorial
Watch the short video to see the steps in action.
Korean Corn Cheese and Drink
- Author: Jasmine and Tea
Description
This simple recipe makes a flavorful corn cheese and a pleasant sweet corn drink from the same batch of corn, minimizing waste while maximizing taste.
Ingredients
Scale
Corn Cheese
- 2 cups corn (fresh is best; frozen or canned acceptable)
- 1 tbsp butter
- 2 tbsp Kewpie mayonnaise (or regular mayo)
- 1/2 cup grated mozzarella or another melty cheese
- Salt, to taste
- Red pepper flakes, to taste
Sweet Corn Drink
- Granulated sugar, to taste
- Milk, a splash for creaminess
Instructions
- Place corn in a pot and add enough water to sit about half an inch above the corn. Bring to a boil and cook until tender. Keep the cooking liquid — you’ll reduce and use it for the drink.
- Remove the corn and continue boiling the leftover liquid until it concentrates and tastes distinctly of corn rather than watery. Set it aside in the pot while you prepare the corn cheese.
- If using corn kernels, mix hot corn with butter, mayonnaise, and most of the grated cheese while the corn is still warm. Season with salt and red pepper flakes to taste.
- Top the mixture with additional cheese and a small drizzle of mayonnaise if desired. Melt the top under a broiler or in a hot pan until golden and bubbly.
- For the drink, pour the reduced corn liquid into a cup, add sugar to sweeten, and stir in a dash of milk for creaminess. Adjust sweetness and milk to taste.
- Serve the corn cheese hot and the corn drink slightly warm or chilled—enjoy both right away.
Notes
The corn drink is best with fresh corn on the cob, but frozen or canned corn produces a tasty result too. Adjust sugar and milk depending on how concentrated your reduced liquid becomes.