Corn Cheese
Simple comfort food hits differently when it sings of butter, mayo, sweet corn and melted cheddar. This Corn Cheese recipe is one of those dependable, quick dishes that doubles as a party dip, a side for weeknight protein, or a cozy solo snack. It comes together in under 15 minutes on the stovetop and rewards you with warm, gooey bites every time.
I rely on pantry staples for this: canned corn, butter, mayo, a dash of black pepper and a good bag of shredded mild cheddar. The technique is straightforward. Heat, stir, melt, cover—done. Small steps, big payoff.
Below I lay out exactly what you need and the tested method. I’ll also share swaps, troubleshooting, and storage tips so your Corn Cheese comes out perfect whether you’re cooking for two or serving a crowd.
Gather These Ingredients
Ingredients
- 3 cans corn (14.5-oz cans), drained well — Drain completely to avoid excess liquid that will thin the final texture.
- 1/4 cup butter, unsalted — Adds richness and helps the mayo emulsify into the corn.
- 1/2 cup mayo (recommended Hellmann’s) — Provides creaminess and helps bind the cheese to the kernels.
- 8-oz. bag of shredded cheese (recommended mild cheddar) — Melted cheddar gives that familiar gooey pull; use mild for a balanced flavor.
- black pepper, dash — A small amount brightens the sweetness of the corn without overpowering it.
The Method for Corn Cheese
- Drain all three 14.5-oz cans of corn thoroughly and add the drained corn to a stovetop skillet.
- Add 1/4 cup unsalted butter and 1/2 cup mayo (Hellmann’s recommended) on top of the corn. Sprinkle a dash of black pepper over the mixture.
- Place the skillet over medium heat. Stir occasionally with a spoon, scraping the sides and bottom, until the butter and mayo have melted and are fully incorporated into the corn (about 3–5 minutes).
- Evenly spread the 8-oz bag of shredded mild cheddar over the corn. Reduce heat to medium-low and cover the skillet with a lid.
- Heat until the cheese is melted, about 5 minutes—check occasionally to avoid burning.
- Remove from heat, uncover, gently stir if you want the cheese mixed in, and serve hot.
Why Cooks Rave About It
Corn Cheese is the kind of small-ingredient dish that feels indulgent without fuss. The sweetness of canned corn contrasts with the creamy tang of mayonnaise and the savory richness of butter and cheddar. Texture plays a big part: individual kernels give a pop against a melted, slightly elastic blanket of cheese.
Cooks love it because it’s forgiving. There’s no exacting timing like with pastries or slow-cooked braises. Heat gently and you’ll get reliably melted cheese and a warm, cohesive mixture. It’s also versatile: serve it as a dip, a side, or spoon it over grilled protein. The flavors are familiar and crowd-pleasing, which makes it a go-to for potlucks and casual dinners.
What to Use Instead
- If you don’t have canned corn — Use frozen corn kernels (thawed and patted dry). You might need a minute longer to release any trapped moisture.
- Instead of unsalted butter — Regular salted butter works. Omit any extra added salt elsewhere and taste before seasoning further.
- Instead of mayo — Greek yogurt can work in a pinch for tang, but the texture and flavor will shift. Use full-fat yogurt for the best creaminess.
- Instead of mild cheddar — Try mozzarella for stretch, Monterey Jack for creaminess, or a sharp cheddar for more bite. The cheese choice changes the final flavor profile but not the method.
- Instead of Hellmann’s mayo — Any good-quality mayo will do. Hellmann’s is noted here for its neutral flavor and stable texture when heated.
Appliances & Accessories
This recipe is intentionally simple and requires minimal gear.
- Stovetop skillet — A 10–12 inch nonstick or stainless skillet works well. Nonstick makes stirring and cleaning easier.
- Lid for the skillet — Traps heat to melt the cheese evenly without prolonged high heat.
- Spoon or heatproof spatula — For stirring and scraping the pan to prevent sticking and burning.
- Can opener and colander — For draining those 14.5-oz cans of corn thoroughly.
- Oven-safe dish (optional) — If you prefer to broil the top for color, transfer to a small oven-safe dish and broil briefly until golden. This step is optional.
Troubles You Can Avoid
Too watery or loose
Cause: Not draining the cans well or using a wet thawed frozen corn. Fix: Drain thoroughly in a colander and press gently against the kernels with the back of a spoon to release trapped liquid. If the mixture looks loose while heating, keep the heat moderate and cook a minute longer to evaporate extra moisture before adding cheese.
Cheese didn’t melt smoothly
Cause: Heat was too high or cheese added while the pan was boiling. Fix: Reduce to medium-low before adding the cheese. Cover the skillet; the trapped steam melts the cheese gently. Stir after melting rather than forcing the cheese to break down with high heat.
Burnt bits on the bottom
Cause: Too high heat or not scraping the pan during initial cook. Fix: Stir every minute or two while the butter and mayo melt into the corn. If you see browning, reduce the temperature immediately and gently loosen any stuck bits with a spatula.
Too greasy
Cause: Excess fat from butter and mayo. Fix: Stick to the listed amounts. If you accidentally add more, blot gently with a paper towel or serve with a starchy base like toasted bread or rice to balance the richness.
Dietary Swaps & Alternatives
Want to adapt Corn Cheese to a diet need? You can without losing the soul of the dish.
- Dairy-free — Use a dairy-free butter substitute and a dairy-free shredded cheese alternative made for melting. Texture will be slightly different, but the method remains the same.
- Egg-free / mayo-free — Replace mayo with full-fat plain coconut yogurt for creaminess, or use a commercial egg-free mayo. The flavor will shift; add a squeeze of lemon if you want more brightness.
- Lower-fat — Reduce butter to 2 tablespoons and use light mayo or a 3/4 amount of Greek yogurt. Expect slightly less silkiness but still satisfying results.
- Gluten-free — This recipe is naturally gluten-free if your mayo and cheese are certified GF. Always check labels if you need strict gluten avoidance.
- Vegan — Use plant-based mayo, vegan butter, and a vegan shredded cheese that melts. Heat gently and cover to help the plant cheeses bind.
Notes from the Test Kitchen
We tested this exact method multiple times to keep it idiot-proof. Three cans of 14.5-oz corn give a generous yield that works as a side for four or a dip for a small gathering. If you want less, halve the recipe but keep the technique identical.
Timing matters more than complexity. Melt the butter and mayo into the corn over medium heat before you add the cheese. If you rush to high heat to melt cheese faster, you risk scorching and separating the fats.
A sprinkle of finely chopped green onion or crispy bacon on top is a nice finishing touch if you want contrast. These were not part of the core ingredient list, so I left them optional in testing. They add texture and flavor without changing the core method.
Prep Ahead & Store
Make it ahead: You can fully prepare the Corn Cheese and store it in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, stirring frequently. Add a splash of milk or a small pat of butter if the mixture seems dry when reheating.
Frozen: I don’t recommend freezing once cheese has been melted; the texture changes and can become grainy when thawed.
Leftovers: Reheat in a skillet rather than the microwave if possible. The stovetop helps recrisp edges and meld the cheese back into the corn. Serve immediately after reheating for best texture.
FAQ
- Can I broil the top to get golden cheese? — Yes. Transfer to a small oven-safe dish and broil 1–2 minutes until the top is lightly browned. Watch closely; it goes from golden to burnt fast.
- Is the mayo necessary? — Mayo adds creaminess and helps the cheese bind. You can substitute with full-fat Greek yogurt, but flavor and texture will be different.
- Can I add spices or mix-ins? — Absolutely. Smoked paprika, a pinch of cayenne, or chopped fresh herbs work well. Add them sparingly so you don’t overpower the corn-cheese balance.
- How do I scale this up for a party? — Multiply ingredients proportionally and use a larger skillet or shallow pan. Keep an eye on melting time; a larger mass of corn and cheese may need slightly longer covered heating.
- Can I use fresh corn? — Yes. Cut kernels from 3–4 ears (depending on size), sauté until slightly tender, then follow the method. Fresh corn adds brightness but may need a touch more cooking to reduce excess moisture.
That’s a Wrap
Corn Cheese is proof that a few pantry items, a hot skillet and small touches of technique produce something reliably delicious. Drain thoroughly, heat gently, melt slowly, and you’ll have a sticky, rich side or dip that people gravitate toward. Make it as written the first time, then tweak cheese or toppings next round. Simple, forgiving, and always tasty.
Corn Cheese
Ingredients
Ingredients
- 3 canscorn14.5 oz cans drained well
- 1/4 cupbutterunsalted
- 1/2 cupmayorecommended Hellmann's
- 8 oz.bag of shredded cheeserecommended mild cheddar
- black pepperdash
Instructions
Instructions
- Drain all three 14.5-oz cans of corn thoroughly and add the drained corn to a stovetop skillet.
- Add 1/4 cup unsalted butter and 1/2 cup mayo (Hellmann's recommended) on top of the corn. Sprinkle a dash of black pepper over the mixture.
- Place the skillet over medium heat. Stir occasionally with a spoon, scraping the sides and bottom, until the butter and mayo have melted and are fully incorporated into the corn (about 3–5 minutes).
- Evenly spread the 8-oz bag of shredded mild cheddar over the corn. Reduce heat to medium-low and cover the skillet with a lid.
- Heat until the cheese is melted, about 5 minutes—check occasionally to avoid burning.
- Remove from heat, uncover, gently stir if you want the cheese mixed in, and serve hot.
Equipment
- Skillet
- Lid
- Spoon
