Ingredients
2
10-ounce bags of frozen corn, thawed
1
red bell or poblano pepper, diced
6 tbsp
Japanese mayonnaise, see notes 1
2 tsp
granulated sugar
1/2 tsp
kosher salt
1/4 tsp
black pepper
2 tbsp
unsalted butter
1 1/2 - 2 cup(s)
shredded mozzarella cheese
2
scallions, thinly sliced
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Directions 6 steps | 25 Minutes
Step 1
Preheat the broiler. Measure and prep all ingredients.
Step 2
In a medium bowl, combine the corn, red bell (or poblano) pepper, Japanese mayonnaise, granulated sugar, kosher salt and black pepper.
Step 3
In a 12-inch cast-iron or ovenproof skillet over high heat, melt the butter. Add the corn mixture and sauté just until warmed, 3-4 minutes.
Step 4
Spread the mixture evenly into a single layer, then cover with cheese.
Step 5
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 4-5 minutes. (See notes 2.)
Step 6
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Notes:
- Kewpie mayonnaise is preferred.
- Keep a close eye on it to be sure it doesn’t burn, as oven temperatures may vary.
Nutrition Per Serving
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CALORIES
351
FAT
25.8 g
PROTEIN
14.6 g
CARBS
18 g
FOOD FOR THOUGHT?
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