Korean Cheese Corn

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Melt the butter in the ovenproof skillet over medium heat. Add the drained corn and cook, stirring occasionally, until hot and excess moisture has evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 gr Butter, 500.0 gr Sweet Corn

   Cookware: ovenproof skillet, spatula

3. Step 3

   Remove the skillet from the heat. Stir in the mayonnaise, sugar, scallions, salt, and black pepper, then spread the mixture evenly.

   Ingredients used: 0.5 gr Ground Black Pepper, 60.0 gr Mayonnaise, 1.5 gr Salt, 2.0 piece Scallion, 8.0 gr Sugar

   Cookware: ovenproof skillet, spatula

4. Step 4

   Scatter the mozzarella evenly over the corn. Bake at 220°C until the cheese is melted and bubbling.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Mozzarella

   Cookware: oven, ovenproof skillet

5. Step 5

   Broil briefly until the cheese is lightly browned, then rest before serving.

   Timer: 2 min (fixed)

   Cookware: oven, ovenproof skillet