Step by step

Method

4 steps

1. 1

   Drain 2 cups corn (canned, thawed frozen, or fresh kernels). Pat fairly dry so the bake isn't watery. Mix with 2–3 tablespoons mayo, 1 teaspoon sugar, a pinch of salt and pepper, and 1 minced garlic clove or a pinch of garlic powder. Fold in ½–¾ cup shredded mozzarella (or a mozzarella–cheddar mix).

2. 2

   Spread into a small oven-safe skillet or baking dish in an even layer. Scatter more cheese on top — you want a generous blanket.

3. 3

   Broil or bake at 425°F 8–12 minutes until the edges bubble and the top is browned in spots. If using a skillet on the stove, cover on medium-low 5–7 minutes until the cheese melts, then hit the broiler for color.

4. 4

   Rest 2 minutes so it sets enough to scoop. Finish with green onion and a pinch of gochugaru if you like heat. Serve as a banchan or with rice — sweet corn, gooey cheese, lightly caramelized on top.