Korean Buttercorn with Mozza

Ingredients

• 1 can whole kernel corn*, drained
• 2 Tbsp (30g) Maven Butter, unsalted
• 3 Tbsp (45g) Ventura Real Mayonnaise
• 1 Tbsp (15g) white granulated sugar
• Salt and Pepper to taste
• 1 cup (85g) shredded Mozzarella cheese
• 2 green scallions, thinly sliced
• 1 Tbsp (10g) Cream Cheese Wasabi Seasoning

*no salt added

Procedure

1. In a large cast iron skillet, add butter, corn, mayonnaise, and sugar. Bring skillet to medium heat and stir contents continuously until butter is melted and corn is evenly mixed in the butter and mayonnaise. Sprinkle salt and pepper and mix in. When the mixture is bubbling and hot, sprinkle the surface with cheese. You can cover the skillet with a lid until cheese is melted or you can put the skillet into the oven.
2. To finish off in the oven, place the skillet in the oven. Set your oven to low broil. Watch through the oven door carefully and let cheese broil about 3-5 minutes or until the surface turns a light brown. Remove from oven and garnish with fresh scallions. For a twist, sprinkle some Cream Cheese Wasabi Seasoning
3. Servile while warm