Korean Corn Cheese

Method

1. 1
   • sweetcorn 300 g

   Heat the grill and dry the corn — Heat the oven grill to its highest setting. Tip the drained sweetcorn onto kitchen paper and blot it dry — wet corn will water down the sauce.

2. 2
   • sweetcorn 300 g
   • butter 1 tbsp
   • red bell pepper ½

   Blister the corn in butter — Melt the butter in a small ovenproof frying pan over medium-high heat. Add the corn and the diced red pepper and cook for 3-4 minutes without stirring much, until you hear the kernels pop and see brown spots on them.

3. 3
   • mayonnaise 3 tbsp
   • white sugar 1 tsp
   • black pepper ¼ tsp
   • spring onion 2

   Stir in the mayonnaise — Take the pan off the heat and stir in the mayonnaise, sugar, black pepper and half the spring onion. The residual heat should just loosen the mayonnaise into a creamy coating, not split it.

4. 4
   • mozzarella 150 g

   Blanket with mozzarella and grill — Level the surface and blanket it with the grated mozzarella right to the edge of the pan. Slide it under the grill for 5-7 minutes, until the cheese has melted into a single sheet and is blistered dark gold in patches.

   ⏱6 min
5. 5
   • spring onion 2

   Finish with spring onion — Scatter over the remaining spring onion and serve straight from the pan while the cheese still pulls into strands, with spoons for everyone.