Cheesy Korean Corn
One of the recipes that I discovered on the internet not too long ago is presented here in a different form. I must confess that I had to read it several times before I could be certain that I was reading it right. To put it simply, it sounded different, almost too fantastic to be true.
Components
- Two cans of sweet corn, each five ounces, drained
- One-third of a cup of mayonnaise
- granulated sugar, two teaspoons
- one tablespoon of unsalted butter
- Grated mozzarella cheese equaling one cup of mozzarella
- cheese one green onion, cut thinly
- To taste, season with salt and pepper
Details to follow
THE VERY FIRST STEP:
- Bring a skillet made of cast iron to a temperature of medium-high.
- Include the corn, butter, mayonnaise and sugar in the mixture. Carefully combine the ingredients until the butter has melted.
A SECOND ACTION:
- After the mixture has reached a bubbling state, sprinkle the cheese on top of it.
- To proceed with the third step, preheat the grill to a low setting, then place the skillet under the grill and allow it to cook until the cheese and topping start to become a golden brown colour.
- Place on the table with a garnish of green onion.
- Have fun!