Korean Cheese Corn

Korean Corn Cheese

  INGREDIENTS  

   15 oz. can of corn, I used jar of fresh corn kernels.

2-3 tbs. butter.

    1/2 cup mayonnaise.

    4 ounces shredded mozzarella or enough to cover the corn.

    1 1/2 teaspoons sugar.

    2 spring onions, thinly sliced.

   Just a small pinch salt and pepper to taste.

A little bit of chopped celery.

  INSTRUCTIONS  

    Heat a cast iron skillet over medium high.

Add butter, add spring onion, celery. When celery softens, add corn. Brown the corn kernels in it.

    Mix everything except the cheese and stir together.

    Cover with cheese. Can use any cheese you like.

    Broil for a few  minutes or until mixture melts and bubbles and top is browned.