These corn cheese stuffed bread rolls are a gooey, savory snack that takes inspiration from Japanese bakery flavors. I first came across a version of this at a 7-Eleven in Japan and immediately knew I had to recreate it at home. The result? Warm, cheesy bread pockets bursting with sweetcorn, juicy tomato, spring onion, and creamy mayo. Every bite is rich, comforting, and packed with flavor.
I love how simple yet indulgent these stuffed rolls are. The filling comes together in minutes, and using ready-to-bake rolls saves time without sacrificing texture. I get a great combination of sweet, salty, creamy, and tangy in every bite, and the melted cheese makes it all the more irresistible. Whether I serve them as a snack, appetizer, or party finger food, they never last long on the plate.
Ingredients
165g/6oz tinned sweetcorn
2 medium tomatoes, deseeded and finely chopped
4 tbsp mayonnaise (Japanese mayo recommended for extra richness)
½ tsp sugar
1 spring onion, finely chopped
1 tbsp fresh parsley, finely chopped
⅛ tsp salt
⅛ tsp white pepper
125g/4½oz low-moisture mozzarella, grated
8 ready-to-bake white bread rolls
Directions
Preheat the oven to 200℃ (180℃ fan) or 390℉ (355℉ fan).
In a large bowl, combine the sweetcorn, chopped tomatoes, mayonnaise, sugar, spring onion, parsley, salt, pepper, and 50g of the grated mozzarella. Mix everything together thoroughly to create the creamy, cheesy filling.
Use a small serrated knife to hollow out each bread roll, creating space to stuff the filling. Be careful not to cut all the way through the roll—just scoop out enough to hold the filling comfortably.
Fill each hollowed-out roll generously with the corn mixture, ensuring an even distribution of all ingredients.
Place the stuffed rolls on a baking tray lined with parchment paper.
Top each roll with the remaining grated mozzarella, then place the tray in the preheated oven.
Bake for 14–16 minutes, or until the cheese is melted, golden, and bubbly.
Serve the rolls warm, ensuring the cheese stays wonderfully gooey.
Variations
Sometimes I swap the ingredients for sautéed mushrooms or finely chopped bell peppers for a veggie twist. For a more intense flavor, I mix cheddar with mozzarella or add a pinch of chili flakes to the filling. If I want a heartier version, I top the rolls with extra sliced tomato before baking.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a preheated oven at 180℃ (355℉) for 10–12 minutes, which helps maintain their crisp exterior and melty cheese interior. I avoid using the microwave as it tends to make the bread soggy.
FAQs
How can I make this recipe vegan? I use vegan mayo and plant-based cheese to make this fully vegan. Most supermarkets now carry these options, and they work well in this recipe.
Can I use fresh corn instead of tinned? Yes, grilled or boiled corn cut off the cob works wonderfully and adds a deeper, sweeter flavor to the rolls. It’s a great way to upgrade the recipe when fresh corn is in season.
What kind of bread rolls work best? I prefer ready-to-bake white bread rolls because they hold their shape and crisp up nicely in the oven. These rolls are only partially baked, so they won’t burn during the second bake, giving the rolls a perfect texture.
Can I prepare these ahead of time? I’ve assembled the rolls a few hours in advance and stored them in the fridge. When ready to serve, I just bake them fresh, and they come out just as delicious.
Can I freeze these? I don’t recommend freezing them once baked, but I’ve successfully frozen the unbaked, filled rolls. I wrap them tightly and freeze them, then bake them from frozen. I add a few extra minutes to the cooking time to ensure they bake properly.
These corn cheese stuffed bread rolls are one of those easy recipes that deliver big on comfort and flavor. With a creamy, savory filling and a golden, cheesy crust, these rolls are always a hit in my kitchen. Whether I’m craving a quick snack or hosting friends, I know these will impress without much fuss. Give them a try, and they might just become your new favorite cheesy treat.
Corn Cheese Stuffed Bread is a comforting, cheesy bakery-style snack filled with sweetcorn, tomato, spring onion, and creamy mayo inside golden, gooey bread rolls. Inspired by Japanese convenience store flavors, these savory stuffed rolls are simple to make, deliciously rich, and perfect for sharing as a snack or appetizer.
Ingredients
165g (6 oz) tinned sweetcorn
2 medium tomatoes, deseeded and finely chopped
4 tbsp mayonnaise (Japanese mayo recommended)
½ tsp sugar
1 spring onion, finely chopped
1 tbsp fresh parsley, finely chopped
⅛ tsp salt
⅛ tsp white pepper
125g (4½ oz) low-moisture mozzarella, grated
8 ready-to-bake white bread rolls
Instructions
Preheat Oven: Preheat to 200°C (180°C fan) or 390°F (355°F fan).
Make Filling: In a large bowl, combine sweetcorn, chopped tomatoes, mayonnaise, sugar, spring onion, parsley, salt, pepper, and 50g of the mozzarella. Mix well until creamy and evenly blended.
Prepare Rolls: Use a small serrated knife to hollow out each bread roll, leaving a cavity for the filling without cutting through the base.
Fill: Spoon the corn-cheese mixture generously into each hollowed roll.
Top: Sprinkle the remaining mozzarella evenly over the tops of the filled rolls.
Bake: Arrange the rolls on a parchment-lined baking tray and bake for 14–16 minutes, or until the tops are golden and the cheese is melted and bubbly.
Serve: Serve warm for the best gooey texture.
Notes
Use Japanese mayo (like Kewpie) for extra umami richness.
Mix in chili flakes, cheddar, or sautéed mushrooms for variety.
For extra flavor, top with a thin tomato slice before baking.
