← Nouns Cooking · Korean

Ingredients

• 425 g tinned sweetcorn, drained
• 3 tbsp Mayonnaise
• 1 tsp Sugar
• ¼ tsp Salt
• 1 pinch Black pepper
• ¼ Onion, finely chopped
• 1 Red chilli, finely chopped (optional)
• 1 tbsp Butter
• 120 g grated mozzarella
• 1 Spring onion, finely sliced (optional)

Method

1. Pat the corn dry with kitchen paper, then mix it with the mayonnaise, sugar, salt, pepper, onion and chilli.
2. Melt the butter in a small ovenproof frying pan over medium heat. Add the corn mix and cook for 3–4 min, stirring, until hot and bubbling.
3. Spread it flat, scatter the mozzarella over the top, cover with a lid and cook over low heat for 3–4 min, until the cheese melts.
4. For a browned top, slide the pan under a hot grill for 2–3 min until golden in spots. Sprinkle with spring onion and eat straight from the pan.

Tips

• Drying the corn well stops the mix turning watery.
• Make it in a cast-iron dish on the barbecue grill alongside the meat.

Sources

Written in our own words after cross-checking these recipes:

Seonkyoung Longest Beyond Kimchee