Ingredients
Scale
- 2 cans (15 oz each) sweet corn, drained
- 50g onion, finely diced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 100g shredded mozzarella cheese
- 1/4 cup (55g) Japanese mayo
- pinch of salt
Instructions
- Heat the corn and onions on the stove on medium heat until the liquid in the pot evaporates. Make sure to stir often.
- Reduce the heat and melt the butter and brown sugar. Then add the mayo and a pinch of salt and mix well.
- Flatten the corn and top with cheese, then cover til the cheese has melted. Garnish with parsley or scallions & enjoy!
Notes
Serve in the pot to keep it hot instead of transferring to a bowl!