Air Fryer Korean Corn Cheese
Air Fryer Korean Corn Cheese is made with 2 cans whole kernel sweet corn, Kewpie mayonnaise, sugar, 2 scallions; air fry at 375°F for 12 minutes to serve 4. 290 calories per serving.
Ingredients
Steps
- 1
Drain the corn well and spread it on a towel, then blot the kernels dry. Wet corn turns the dish soupy and keeps the cheese from browning.
- 2
Toss the corn with mayonnaise, melted butter, sugar, salt, pepper, and the sliced scallion whites.
- 3
Spread the mixture in a 6 to 7 inch oven-safe cast iron pan, ceramic dish, or foil pan that clears the basket walls by at least half an inch. Air fry at 375°F for 5 minutes.
- 4
Stir the corn from the edges into the center so the hot rim redistributes, then level it and blanket the surface with the mozzarella and cheddar.
- 5
Air fry at 375°F for 7 more minutes, until the cheese is fully melted, bubbling at the edges, and freckled brown on top. If your basket runs cool and the top is still pale, give it 2 minutes at 400°F.
- 6
Scatter scallion greens, gochugaru, and sesame seeds over the top and serve straight from the dish while the cheese still pulls.
Tip: Shred the mozzarella yourself from a block — bagged pre-shredded cheese is dusted with potato starch and cellulose to stop clumping, and that coating is exactly what keeps it from melting into long strands. Fresh mozzarella is the other trap: it releases too much water and floods the corn.
Why Air Fry This?
- ⏱️Ready in 12 minutes vs ~19 in a conventional oven — no preheating needed.
- 🔥Rapid air circulation delivers oven-quality results in a fraction of the time.
- ⚡Uses significantly less energy than heating a full-size oven for a single batch.
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