Easy Korean Corn Dog Casserole
A savory, cheesy casserole blending crispy Korean corn dog bites with sweet corn and melted cheese, topped with optional sauces for a comforting, flavorful dish.
Equipment
- 1 casserole dish greased
- 1 large mixing bowl for mixing corn and corn dog pieces
- 1 medium mixing bowl for batter preparation
- 1 whisk to combine wet and dry ingredients
Ingredients
- 4 –5 Korean-style corn dogs cut into bite-sized pieces
- 3 cups frozen or fresh corn kernels
- 2 cups shredded cheese mozzarella, cheddar, or a mix
- 1½ cups milk
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons melted butter
- Optional toppings: chopped green onions ketchup, mayo, mustard, or Korean chili sauce
Instructions
- Preheat the oven to 350 °F (180 °C) and grease a casserole dish.
- In a large bowl, combine the frozen or fresh corn kernels with the bite-sized corn dog pieces.
- In a separate bowl, whisk the milk and eggs together until smooth.
- Add the flour, sugar, baking powder, salt, and black pepper to the wet mixture; stir until just combined.
- Pour the batter over the corn and corn dog mixture, then gently stir to evenly distribute.
- Sprinkle the shredded cheese evenly on top.
- Bake in the preheated oven for 25 to 30 minutes, until set and the top is golden brown.
- Brush the baked casserole with melted butter and add optional toppings such as green onions, sauces, or extra cheese before serving warm.
Notes
- Use any corn dog style—classic, spicy, or cheese-filled—for different flavors.
- More mozzarella creates a gooey cheese pull.
- Serve with a simple salad or pickles for balance.
- Drizzle ketchup, mayo, mustard, or Korean chili sauce for extra flavor.