Korean Beoteo Oksusu Cup (Butter Corn Cup)

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Butter corn cup is a Korean street snack made by stir-frying drained sweet corn in butter, then mixing it with mayonnaise and topping it with mozzarella in a heatproof cup before a final round of heating.

Cooking the corn in butter drives off residual moisture from the canned or frozen kernels and lightly caramelizes their surfaces, concentrating the natural sweetness and adding a layer of nuttiness that plain steamed corn cannot provide. Mayonnaise coats every kernel in a creamy, slightly tangy film, while the mozzarella melted over the top creates a stretchy, gooey cheese layer that pulls apart with each spoonful. Sugar, salt, and black pepper balance the overall profile into a sweet-salty combination with just enough seasoning to keep the corn flavor central. A sprinkle of parsley adds a faint herbal note at the finish. The dish is rich from the combination of butter and mayonnaise, and mozzarella loses its stretch quickly as it cools, which makes eating it immediately out of the cup the correct approach.

Ingredients (2 servings)

Ingredient	Amount	Unit
sweet corn kernels	280	g
butter	20	g
mayonnaise	2	tbsp
mozzarella	70	g
sugar	1	tsp
salt	0.25	tsp
black pepper	0.25	tsp
parsley flakes	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Drain 280g sweet corn in a sieve for 5 minutes to remove all excess moisture.

Residual water causes oil to splatter when sauteed and makes the cheese runny.
2

Control

Heat a pan over medium heat and melt 20g butter until it foams and fully melts.

Add the corn and saute for 2 minutes until the remaining moisture evaporates and the kernels take on a buttery aroma.
3

Season

Remove from heat, then add 2 tbsp mayonnaise, 1 tsp sugar, 0.25 tsp salt, and 0.25 tsp pepper and fold to combine.

Adding mayonnaise off the heat prevents it from separating.
4

Prep

Divide the corn mixture among heat-safe cups or ramekins and top each with an equal portion of the 70g mozzarella, about 15 to 20g per cup.
5

Heat

Microwave at 600W for 1.5 to 2 minutes, or bake in a 200C oven for 5 to 7 minutes.

Remove as soon as the cheese fully melts and begins to bubble.
6

Finish

Sprinkle 0.5 tsp parsley over the top and serve immediately.

The cheese hardens as it cools, so serve straight in the cup without transferring.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Stir-frying corn in butter and mayonnaise creates a savory base for this mozzarella-topped snack.
Finish cue: Sprinkle 0.5 tsp parsley over the top and serve immediately.