Thursday, February 6, 2020

Copycat Easy Cheesy Corn Recipe

There's this fast food place near me that is nearly entirely gluten free, that I ate out at recently. Its name is officially "Corn" and it has two main types of things. Cheesy corn, as well as a baked potato bar. Watching them make my corn, it was so easy and simple, and yet when I tasted it, it was better than any corn I ever make. So of course, I replicated it at home.

That doesn't mean I won't ever buy it out again, because its still a convenient place to buy dinner when I'm out of the house. But here's how to give that same great taste at home, for a fraction of the cost.

The restaurant gives you various toppings to put on your corn, I like sweet chili sauce, but it's good without. The other options that they have that you may want to top yours with are sriracha, salsa, garlic dressing, honey mustard, barbecue sauce, aioli, and some more that don't translate well.

P.S. This recipe looks pretty similar to Korean cheesy corn. Guess we all love our cheese and corn!

Copycat Easy Cheesy Corn Recipe

1 kilogram package of frozen corn, about 2 pounds, or 7 1/2 cups corn
6 cups water
1/3 cup jaggery syrup, honey, sugar or other sweetener of choice
1/2 teaspoon salt
1/2 cup whipping cream
1 1/2 cups grated cheese
2 teaspoons butter
1 teaspoon salt
Pinch of black pepper (optional)

1. Boil the corn with the water, sweetener, and 1/2 teaspoon salt.

2. Bring to a simmer and cook for at least 20 minutes.

3. Strain, then add whipping cream grated cheese, salt, and pepper, and heat, mixing constantly, until it's all melted.

4. Serve hot, either plain, or with toppings of choice.


What is your favorite way to eat corn? Does this look like a recipe you'd enjoy?


  1. Yummy. I'll make this one for the next family get together. I like a corn recipe that kinda like this one. Fresh corn or canned, zucchini, Parmesan cheese, lime juice, cilantro, and onions and garlic. I saute the corn and zucchini and onions, then add the rest once those are done. It's quite tasty and low fat. You can find the recipe online. It doesn't have onions in it though, I added those.

  2. I like to eat it roasted, on the cob, or straight from the can, with a little salt and olive oil. I have a question: if I use canned corn for your recipe, do I need to cook it, or cooking is required for "dry" corn? Thank you!


Thank you for leaving a comment on your blog. Comments are moderated- please be patient to allow time for them to go through. Opposing opinions are permitted, discussion and disagreements are encouraged, but nasty comments for the sole purpose of being nasty without constructive criticisms will be deleted.
Just a note- I take my privacy seriously, and comments giving away my location or religion are automatically deleted too.