Korean Corn Cheese
4 servings

1 tablespoon unsalted butter
1/4 medium onion, minced
2 garlic cloves, minced
3 medium ears sweet corn (about 2 cups)
1/4 cup Kewpie mayonnaise
1 teaspoon sugar
1-1/2 cups shredded mozzarella cheese, divided
1 green onion, finely chopped

Preheat the oven to 400°. In a small cast-iron skillet, melt butter over medium heat. Add onion and garlic; cook until softened, 3-5 minutes.

Remove from the heat. Add corn, mayonnaise and sugar. Stir in 1/2 cup mozzarella.

Spread the mixture into an even layer. Sprinkle with the remaining 1 cup mozzarella. Bake 10-12 minutes or until the cheese is melted and bubbly. Sprinkle with green onion to serve.


Nutrition Facts
1 serving: 317 calories, 23g fat (9g saturated fat), 46mg cholesterol, 287mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 12g protein.