If you have ever had the pleasure of eating a dish called “corn cheese” at a Korean restaurant, you will know exactly what these Corn Cheese Fritters taste like! I was inspired by this popular Korean BBQ recipe and decided to make it into mini corn fritters. These Cheese Corn Fritters are sweet, cheesy, and creamy, just like the original recipe!
A Hybrid Corn Creation
The first time that I had corn cheese at a Korean BBQ restaurant, my mind was blown! I did not know that something so simple as corn could taste even better than it already does.
In the traditional Korean recipe, corn kernels are tossed with mayo, scallions, and sometimes peppers before being placed into a buttered cast-iron skillet and topped with mozzarella cheese. The cheese melts and becomes all stringy and gooey, which you can scoop up and eat with BBQ meats (or on it’s own).
I have not had this recipe since moving to Victoria, BC and I was really craving it, so I decided to make a slightly more complicated version of this recipe by melding it with a traditional North American corn fritter recipe. The North American corn fritter is really similar to a pancake as it is made with flour with the addition of whole corn kernels, which is also delicious. But the combination of these two recipes is absolutely amazing and you are guaranteed to love this hybrid version!
How to Make Corn Cheese Fritters
To cook the corn, I simply like to boil it until the kernels are bright yellow, then cut it off from the cob. After that, the majority of this recipe is simply combining all the ingredients in a bowl. I add some corn kernels, Japanese mayonnaise, scallions, yellow onion, salt, pepper, mozzarella, and an egg to a bowl and mix it up. I also add some flour to help the mixture come together and so that it does not fall part when it is frying.
Out of this entire recipe, the most difficult part is waiting for the Corn Cheese Fritters to fry up! They have to cook over medium heat to allow the cheese to melt (and not burn) and to have the fritter cook all the way though. The smell is so intoxicating that its really difficult to not eat it right out of the pan!
Once the Corn Cheese Fritters are cooked, I top it with some chopped scallions and a drizzle of Japanese mayonnaise, and that is it! They are great to serve warm or cold, but I really like them straight out of the pan so that the cheese is still nice and gooey!
Tips on Buying & Storing Corn
When buying corn, make sure that the husk is a nice bright green and is tightly wrapped around the ear of corn. There should be no dark spots or blemishes on the husk and the ear of corn should feel quite firm. If there are any soft spots, put the corn back as this is a sign that it is not fresh.
You can always take a quick peek at the corn kernels by peeling back a layer of the husk to see if the kernels are a light yellow colour. The kernels should be smooth, firm, and juicy as well. If there are any dark or wrinkled kernels, then the corn is not fresh.
Of course, it is best practice to use the corn up right after you buy it. After the corn is harvested, the sugars in the corn begin to convert to starch and becomes less sweet over time. If you are not planning on using it for a few days, store it in the vegetable drawer of your refrigerator and use it as soon as you can.
Corn is in season for a short period of time from August to September– so get your hands on it while it’s around!
Enjoy the Recipe
I hope that you enjoy this tasty summer recipe for Corn Cheese Fritters. Please share this recipe with your friends and family! Also, let me know if you want to try this in the comments box below!
Corn Cheese Fritters
- 4 ears fresh corn cooked and cut off the cob (or 2 cups frozen or canned corn kernels)
- 2 scallions finely sliced, divided in half
- 1/4 cup yellow onion finely chopped
- 4 tablespoons Japanese mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg
- 1 cup mozzarella cheese shredded
- 1/4 cup + 1 tablespoon all-purpose flour
- 3 tablespoons butter
- In a medium bowl, combine the corn kernels, 1 chopped scallion (reserve the other scallion for garnish), onion, Japanese mayonnaise, salt, pepper, egg, and mozzarella. Mix well to combine. Next, add the flour and mix again to combine. The batter should be thick and hold together. If not, add some extra flour, 1 tablespoon at a time.
- Heat a large non-stick frying pan over medium-high heat. Work in batches to cook the fritters. Add 1 tablespoon of butter to the pan and then scoop in 1/4 cup of the corn mixture per fritter, making sure that they are evenly spaced and have a enough room to be flipped in the pan. For a 30-cm pan, I can comfortably fit 4 fritters per batch.
- Reduce the heat to medium and cook the fritters from 4-5 minutes per side, flipping once the first side has become golden brown. Once the fritters are cooked on both sides, remove the fritters from the pan and continue the process with the rest of the corn mixture.
- Once all the fritters are cooked, serve immediately with a garnish of chopped scallions. Enjoy!