Begin by bringing a pot of water to a rolling boil over high heat. Add the Samyang Carbo Noodles and cook according to the package instructions, usually about 4–5 minutes. Once tender, drain the noodles, then transfer them to a serving plate, allowing them to rest while you prepare the corn cheese mixture.

In a medium-sized pan, combine the frozen or canned corn, grated white cheddar, grated mozzarella, Japanese mayo, and sugar over medium-high heat. Stir continuously to combine the ingredients, watching for the cheese to begin melting and bubble slightly. This should take about 3–4 minutes, ensuring the corn warms through while the cheeses start to combine.

Once the mixture is bubbling, reduce the heat to medium-low. Continue stirring for another 2–3 minutes, allowing the cheese to fully melt into a gooey and creamy texture. Afterward, remove the pan from heat and let it cool slightly for 2–3 minutes.

Pour the cheesy corn mixture generously over the prepared noodles on your serving plate. Use a spatula to spread the corn cheese evenly, making sure every noodle is coated in the creamy goodness.

For an optional touch, sprinkle some dried parsley over the top for a pop of color and flavor. Serve your Spicy Noodles With Korean Corn Cheese immediately while everything is warm and gooey.