serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 20 g (¾ oz) unsalted butter
- 1 420 g (15 oz) tin corn kernels, drained and rinsed
- 2 spring onions (scallions), thinly sliced
- 1 tbsp mayonnaise
- 2 tsp caster (superfine) sugar
- salt and freshly ground black pepper, to taste
- 100 g (3½ oz/⅔ cup) shredded mozzarella cheese
- cayenne pepper, for sprinkling (optional)
Instructions
- Heat the grill (broiler) setting of your oven to medium.
- Melt the butter in a small cast-iron or ovenproof frying pan over medium heat. Add the corn kernels and fry for 3 minutes. Add the spring onion, give it a quick stir, then remove from the heat.
- Add the mayonnaise and sugar, and season to taste with salt and pepper. Mix well, then sprinkle the cheese over the corn.
- Transfer the frying pan to the top shelf of the oven and grill for 5–8 minutes or until the cheese has melted and turned golden brown in places.
- Remove from the oven and sprinkle with a little cayenne pepper, if using. Rest for 5 minutes and serve hot, with a cold beer.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
