Ingredients:

  • 1 can (15 oz) whole kernel sweet corn, thoroughly drained and patted dry
  • 1.5 tbsp unsalted butter
  • 2 tbsp white onion, finely diced
  • 1 clove garlic, minced
  • 3 tbsp Kewpie mayonnaise
  • 1 tbsp granulated sugar
  • 0.25 tsp sea salt
  • 0.125 tsp cracked black pepper
  • 1.5 cups low-moisture shredded mozzarella cheese
  • 1 tbsp scallions, chopped
  • 0.5 tsp gochugaru (optional)

Instructions:

  1. Drain the canned corn through a fine-mesh strainer and pat thoroughly dry with paper towels to ensure a proper sear rather than steaming.
  2. Heat an 8-inch cast-iron skillet over medium-high heat. Add the dry corn to the pan and toast for 2 minutes, tossing frequently, until moisture has evaporated and steam stops rising.
  3. Add the unsalted butter, diced onions, and minced garlic to the skillet. Sauté for 3-4 minutes until the onions are translucent and the corn kernels develop a light mahogany-colored edge.
  4. In a small bowl, whisk together the Kewpie mayo, sugar, salt, and pepper. Reduce skillet heat to medium-low and fold the mayo mixture into the corn, stirring for 60 seconds until a creamy emulsion forms.
  5. Spread the corn mixture into an even layer and top with the shredded mozzarella. Cover with a lid for 2 minutes to melt, or place under a broiler for 1-2 minutes until the cheese is bubbly and develops charred spots.
  6. Garnish with chopped scallions and red pepper flakes (Gochugaru) before serving immediately while the cheese is stretchy.