Name: Spicy Noodles with Korean Corn Cheese Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 packs Samyang Carbo noodles or your spicy instant noodle of choice; 1.5 cups frozen or canned corn; 1 cup grated white cheddar cheese; 1/2 cup grated mozzarella cheese; 1 tbsp Japanese mayo; 1 tsp sugar

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Introduction

Spicy Noodles with Korean Corn Cheese is a flavorful twist on classic instant noodles, combining fiery, savory noodles with a creamy, cheesy corn topping. This dish is simple to prepare but packed with comforting, indulgent flavors that make it perfect for any meal.

A white bowl holds a serving of curly orange noodles topped with bright yellow corn kernels and melted white cheese that stretches in long strands as a woman's hand lifts the noodles with wooden chopsticks. The noodles have a textured, slightly glossy surface, mixed with patches of green herbs sprinkled on top of the cheese and corn. The background features a soft-focus bottle and a beige surface, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packs Samyang carbo noodles or your favorite spicy instant noodles
1.5 cups frozen or canned corn
1 cup grated white cheddar cheese (see notes)
1/2 cup grated mozzarella cheese (see notes)
1 tablespoon Japanese mayonnaise
1 teaspoon sugar

Instructions

Step 1: Cook the instant noodles according to the package instructions. Drain and transfer the noodles to a serving plate.
Step 2: In a pan over high heat, add the corn, grated cheeses, Japanese mayo, and sugar. When you hear the mixture start to sizzle, reduce the heat to medium.
Step 3: Stir the corn cheese mixture occasionally until the cheese melts completely.
Step 4: Once melted, turn off the heat and let the mixture sit in the pan for 2 to 3 minutes to thicken slightly.
Step 5: Spoon the creamy corn cheese over the noodles. Optionally, garnish with dried parsley and serve immediately.

Tips & Variations

For extra flavor, add a pinch of black pepper or a drizzle of sesame oil to the corn cheese mixture.
If you can’t find Japanese mayo, regular mayonnaise works but Japanese mayo adds a subtle umami richness.
Try using gouda or Monterey Jack cheeses as alternatives for a different cheese flavor.
Add chopped green onions or a sprinkle of crushed chili flakes on top for more heat and freshness.

Storage

This dish is best enjoyed fresh, as the corn cheese topping is creamy and melts best when hot. If you have leftovers, store them separately in airtight containers in the refrigerator for up to 2 days. Reheat the noodles and corn cheese separately, warming the corn cheese in a pan to restore its creamy texture before serving.

How to Serve

A white bowl sits on a white marbled surface with a wooden cutting board, chopsticks, a jar of dried parsley, and a light-colored cloth nearby. Inside the bowl is a base layer of curly orange noodles. On top of the noodles is a thick layer of bright yellow corn mixed with melted white cheese, sprinkled evenly with green dried parsley flakes. The colors contrast well with the clean white bowl, making the dish look warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen or canned?

Yes, fresh corn kernels can be used. Just blanch them briefly if desired for a tender bite before incorporating into the cheese mixture.

What can I do if I don’t have spicy instant noodles?

You can use any instant noodles you like and increase the heat by adding chili paste or hot sauce to the noodles before topping with corn cheese for a customized spice level.