Save This Korean-style Honey Butter Corn Chili Mac transforms ordinary pasta night into something extraordinary. The combination of sweet honey butter corn, spicy Korean chili, and creamy cheese sauce creates a fusion dish that brings together the best of comfort food with exciting international flavors.
I first created this recipe when trying to use up leftover corn from a barbecue. My family was skeptical about the honey butter corn and gochujang combination, but now they request this dish at least twice a month during our regular rotation.
Ingredients
- Elbow macaroni: forms the hearty base that soaks up all the delicious flavors
- Butter and honey: create the signature Korean honey butter coating that caramelizes the corn
- Fresh or frozen corn kernels: add sweet pops of texture throughout the dish
- Gochujang Korean chili paste: provides authentic flavor and adjustable heat
- Kidney and black beans: offer protein and heartiness without needing meat
- Cheddar and mozzarella cheese blend: for the perfect stretchy creamy sauce
- Green onions and sesame seeds: add essential garnish with freshness and nutty crunch
Instructions
- Cook Pasta:
- Boil the elbow macaroni according to package instructions until al dente. This typically takes 8-10 minutes in salted water. Be careful not to overcook as the pasta will continue cooking slightly when mixed with the hot sauce. Drain thoroughly and set aside, but do not rinse as the starch helps the sauce adhere better.
- Prepare Honey Butter Corn:
- Melt butter in a large skillet over medium heat until it begins to foam. Add honey and stir until completely incorporated, about 30 seconds. Add corn kernels and minced garlic, then sauté for a full 3-4 minutes, stirring occasionally until the corn develops a beautiful caramelized glaze. The kernels should look glossy and have some golden brown spots. Fold in the green onions at the end to preserve their color and fresh flavor.
- Create Chili Base:
- In the same skillet after removing the corn, heat oil and add diced onion and bell pepper. Cook until they begin to soften, about 3 minutes. The vegetables should become translucent but not browned. Add gochujang and smoked paprika, stirring constantly for one minute to toast the spices and develop their flavors. Add tomatoes and beans, then simmer to allow the flavors to meld together and the sauce to thicken slightly.
- Make Cheese Sauce:
- In a separate saucepan, create a roux by melting butter and whisking in flour until it forms a smooth paste. Cook for one minute to remove the raw flour taste. Gradually add milk while continuously whisking to prevent lumps from forming. Continue stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat before adding the cheeses to prevent the sauce from breaking, then stir until completely melted.
- Combine Everything:
- Return the large skillet with chili mixture to medium heat. Add the cooked pasta and cheese sauce, stirring thoroughly to ensure every piece of pasta is coated. Gently fold in the reserved honey butter corn to maintain its texture and distinct flavor. Allow everything to heat through for 2-3 minutes, stirring occasionally to prevent sticking.
- Garnish and Serve:
- Transfer to serving bowls and top with a generous sprinkle of toasted sesame seeds and freshly sliced green onions. For those who enjoy extra heat, add thin slices of fresh chili or jalapeños on top.
Save Gochujang is truly the secret ingredient that makes this dish special. I discovered it years ago at a local Asian market and have been incorporating it into fusion dishes ever since. The fermented pepper paste adds a complex sweet heat that regular hot sauce simply cannot match. My daughter who typically avoids spicy foods will happily eat this dish because of how the honey and cheese balance the heat.
Storage and Reheating
This dish keeps remarkably well in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight as the pasta absorbs more of the sauce. When reheating, add a splash of milk or water to loosen the sauce as it will thicken considerably when cold. Reheat gently over medium-low heat on the stovetop or in the microwave in 30-second intervals, stirring between each to ensure even heating.
Ingredient Substitutions
No gochujang available? You can substitute with 1 tablespoon tomato paste mixed with 1 teaspoon sriracha and 1/2 teaspoon honey, though the flavor profile will be different. For a dairy-free version, use plant-based butter, milk, and cheese alternatives. Nutritional yeast can add cheesy flavor if you prefer to skip the processed vegan cheese. Protein variations work wonderfully in this recipe. Add browned ground beef, turkey, or plant-based crumbles when making the chili base for an even heartier meal.
Serving Suggestions
This mac and cheese is rich enough to serve as a main dish, but pairs beautifully with a simple side salad dressed with rice vinegar and sesame oil to complement the Korean flavors. For an interactive dinner party, serve in a large skillet in the center of the table with small bowls of additional toppings like kimchi, crushed potato chips, or crispy fried shallots for guests to customize their portions. During summer months, this makes an unexpected and delicious side dish for Korean BBQ or grilled meats.
Seasonal Adaptations
Summer version Use fresh corn cut directly from the cob for the sweetest flavor Fall adaptation Add diced butternut squash to the chili base for seasonal flair Winter comfort Add a tablespoon of miso paste to the cheese sauce for deeper umami flavor
Save This recipe is an explosion of flavor that is sure to become a family favorite. Adjust the spice level to your preference and dive into this delicious Korean-inspired mac and cheese.