Kathleen Li

Ever since I tried this dish in Gyu-Kaku, I can never forgot it. After some quick google search, I found out how easy it is to make it – a whole kennel corn, some butter, mayonnaise, shredded mozzarella cheese and 10 mins to mix it up – here you go!

INGREDIENTS

• 2 (15.25-oz) cans whole kernel corn (no salt added) drained
• 1/4 cup unsalted butter
• 6 tbsp mayonnaise
• 2 tbsp white granulated sugar
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 2 green scallions thinly sliced

INSTRUCTIONS

• In a large cast iron skillet, add corn, butter, mayonnaise, and sugar. Bring skillet to medium heat and stir contents continuously until butter is melted and corn is evenly mixed in the butter and mayonnaise. Sprinkle salt and pepper and mix in. When the mixture is bubbling and hot, sprinkle the surface with cheese. You can cover skillet with a lid until cheese is melted or you can put the skillet into the oven.
• To finish off in the oven, place skillet in oven. Set your oven to low broil. Watch through oven door carefully and let cheese broil about 3-5 minutes or until the surface turns a light brown. Remove from oven and garnish with fresh scallions. Serve while warm.