Korean Corn Cheese

 Korean Corn Cheese:

• 1 (15-ounce) can corn kernels, drained

• ¼ cup finely chopped red bell pepper

• 3 tablespoons mayonnaise

• 1 teaspoon granulated sugar

• ¼ teaspoon kosher salt

• ⅛ teaspoon black pepper

• 1 tablespoon unsalted butter

• ¾ to 1cup shredded mozzarella cheese (see Tip)

• 1 scallion, thinly sliced

Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.

In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

Spread the mixture evenly into a single layer, then cover with cheese.

Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)

Sprinkle with the scallions and enjoy while it’s hot and cheesy!

Tip: For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.