Ingredients
4 to 5 medium ears corn or 3 1/3 cups corn kernels, fresh, frozen, or canned and drained
1/4 cup Kewpie or American mayonnaise
3 cloves garlic, minced
1 teaspoon granulated sugar, more to taste
1/2 teaspoon fine salt, more to taste
1/4 teaspoon ground white pepper
1/4 teaspoon gochugaru (Korean chili flakes) or cayenne pepper, more to taste, optional
2 tablespoons unsalted butter
2 cups (8 ounces) shredded low-moisture mozzarella
1 medium scallion, thinly sliced for garnish, optional
Directions
1
Steps to Make It
2
Gather the ingredients. Position a rack in the center of the oven and heat the oven to 400 F.
3
If using fresh corn, shuck and cut the kernels off 4 to 5 medium ears fresh corn.
4
Mix together the corn kernels, 1/4 cup mayonnaise, 3 medium cloves minced garlic, 1 teaspoon granulated sugar, 1/2 teaspoon fine salt, 1/4 teaspoon ground white pepper, and 1/4 teaspoon gochugaru or cayenne, if using, in a large bowl until combined. Adjust the seasoning to taste.
5
In a 10-inch cast-iron skillet, melt 2 tablespoons unsalted butter over medium heat. When the butter has melted, add the corn mixture. Stir to combine and scatter 2 cups (8 ounces) shredded low-moisture mozzarella over top.
6
Place the skillet in the oven and cook until bubbly and melted, about 10 minutes. Turn the oven to broil and cook for another 2 to 5 minutes until browned on top.
7
Garnish with 1 medium scallion, thinly sliced before serving, if desired.