These oven-baked, pull-apart buns are filled with a rich, creamy cheese and sweet corn mixture, then topped with golden, bubbly cheese. Perfect as a snack, appetizer, or comfort food indulgence.

Why You’ll Love This Recipe

These cheesy corn-stuffed buns offer an irresistible combination of crisp-on-the-outside, soft-on-the-inside bread with a molten cheese and corn center. They are simple to make with store-bought buns or dough, and they’re crowd-friendly, kid-approved, and endlessly customizable.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Soft bread rolls or dinner buns
Sweet corn kernels (fresh, canned, or frozen and thawed)
Cream cheese
Mozzarella cheese, shredded
Cheddar cheese, shredded
Parmesan cheese, grated
Mayonnaise
Garlic, minced
Salt and black pepper
Fresh parsley or chives (optional, for garnish)
Butter (for brushing)

directions

Prepare the filling: In a mixing bowl, combine cream cheese, mozzarella, cheddar, parmesan, mayonnaise, corn kernels, minced garlic, salt, and pepper. Mix until creamy and well-blended.
Preheat the oven to 180°C (350°F).
Prepare the buns: Slice off the tops of each bun and hollow out a small cavity in the center using a spoon or your fingers.
Stuff the buns: Spoon the cheesy corn mixture generously into each bun cavity, pressing gently to fill evenly.
Top with more cheese: Sprinkle extra mozzarella and cheddar on top of the filled buns.
Bake: Arrange the buns in a baking dish or on a lined tray. Bake for 15–20 minutes, or until the cheese is melted, bubbling, and golden.
Garnish and serve: Brush the tops with melted butter, sprinkle with chopped parsley or chives if desired, and serve hot.

Servings and timing

Servings: 6 stuffed buns
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

storage/reheating

Storage: Store cooled leftover buns in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes until warmed through. Avoid microwaving as it may cause sogginess.

FAQs

How do I prevent the buns from getting soggy?

Hollow the buns properly and avoid overfilling with too much wet mixture. You can also toast the insides slightly before stuffing.

Can I use frozen corn?

Yes, just make sure to thaw and drain it thoroughly to remove excess moisture.

Can I prepare these in advance?

Yes. Assemble them ahead, refrigerate, then bake fresh when ready to serve.

Can I add other vegetables?

Absolutely—finely chopped bell peppers, onions, or jalapeños work well.

What kind of bread is best?

Soft dinner rolls, brioche buns, or any small sandwich buns will work perfectly.

Can I use different cheese combinations?

Yes, any meltable cheese like Monterey Jack, Gouda, or even pepper jack can be used.

Is this recipe vegetarian?

Yes, as long as you ensure the cheese used is free of animal rennet.

Can I freeze stuffed buns?

Yes, after baking and cooling completely. Wrap individually and reheat in the oven from frozen.

How do I make them spicier?

Add chili flakes, jalapeños, or hot sauce to the cheese filling.

Are these suitable for kids?

Definitely! Just skip the garlic or any spicy additions for a more kid-friendly version.

Conclusion

These Cheesy Corn-Stuffed Buns are a perfect combination of creamy, savory, and sweet flavors encased in warm, toasted bread. Whether served at gatherings, weekend brunches, or as a quick savory snack, they’re guaranteed to please every cheese lover. Simple, flavorful, and comforting—this is a recipe you’ll want to keep on repeat.