INGREDIENTS
Servings: 6
Whole kernel corn
2 15-oz cans, drained
Unsalted butter
¼ cup
Mayonnaise
6 tbsp.
White granulated sugar
2 tbsp.
Salt
to taste
Freshly ground black pepper
to taste
Mozzarella cheese, shredded
1 cup
Green scallions, thinly sliced
2
Korean Cheesy Corn
Prep:
5 m
Cook:
10 m
Ready in:
15 m
DIRECTIONS
  1. Add corn, mayo, butter, and sugar to a large cast-iron skillet. Heat over medium-high heat until the butter melts, stirring non-stop to thoroughly coat corn in butter and mayo. Season with salt and pepper; continue mixing till bubbling. Sprinkle with cheese.
  2. Turn on the broiler to low.
  3. Place skillet in the oven; broil for 3 to 5 minutes. Watch constantly – the cheese burns easily! Remove from oven, sprinkle with sliced scallions, and serve.
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