Korean Corn Cheese Mac and Cheese with Torched Mozzarella

This Korean corn cheese mac and cheese brings together the sweet, buttery corn and mayo from Korean street food with the comfort of a classic mac and cheese.

Torched mozzarella adds a smoky, blistered crust, while the inside stays creamy and stretchy. It is a one-skillet dinner that feels both familiar and exciting, with a balance of sweet and savory that keeps everyone coming back for another scoop.

Sweet corn, Kewpie mayo, and a blanket of torched mozzarella turn an everyday mac and cheese into a sizzling fusion skillet. The corn is sautéed in butter and mayo until glossy and tender, then folded with al dente macaroni and sharp cheddar.

A final layer of mozzarella gets blistered under a blowtorch or broiler for a smoky, bubbly top. This dish is sweet, buttery, and endlessly stretchy—perfect for a weeknight dinner or a crowd-pleasing side.

Ingredients

Why this recipe works

Sautéing the corn in butter and Kewpie mayo before adding the pasta builds a rich, savory base. The mayo adds a subtle tang and creaminess that regular butter alone cannot match.

Cooking the corn first softens it and lets it absorb the flavors of garlic and red pepper, so every bite of mac and cheese carries that sweet-savory contrast.

Using two cheeses—sharp cheddar for flavor and low-moisture mozzarella for stretch—gives the dish both depth and that iconic cheese pull. Torching the mozzarella creates a blistered, caramelized top that adds a smoky note. The combination of textures, from the creamy interior to the charred crust, makes each spoonful interesting.

Notes and substitutions

Kewpie Japanese mayonnaise is the key to the authentic Korean corn cheese flavor. It is richer and more savory than standard mayo, with a hint of MSG.

If you cannot find it, mix regular mayonnaise with a pinch of sugar and a splash of rice vinegar. Low-moisture mozzarella is essential for the stretch; fresh mozzarella contains too much water and will make the dish watery.

Elbow macaroni is classic, but any short pasta works well—cavatappi, shells, or penne. For the cheddar, use a good melting cheese like sharp cheddar, Monterey Jack, or Gouda. A cast-iron skillet is ideal for even heating and for broiling or torching. If you do not have a blowtorch, the broiler works fine; just watch it closely.

• Kewpie Japanese mayonnaise: Regular mayonnaise with a pinch of sugar and rice vinegar
• Elbow macaroni: Cavatappi, shells, or penne
• Cheddar cheese: Monterey Jack, Gouda, or Colby
• Red bell pepper: Yellow or orange bell pepper

Equipment

• Large pot for pasta
• Cast-iron skillet or large oven-safe skillet
• Colander
• Wooden spoon or spatula
• Kitchen blowtorch (optional but recommended)
• Measuring cups and spoons
• Chef's knife and cutting board