You've been eating corn the WRONG WAY

Ingredients

• 2 cups Corn Kernels (fresh or frozen, thawed)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 teaspoon Granulated Sugar
• 0.5 teaspoon Kosher Salt
• 0.25 teaspoon Ground Black Pepper
• 1 cup Mozzarella Cheese (shredded; preferably low‑moisture)
• 2 tablespoons Green Onions (thinly sliced)
• 1 pinch Gochugaru (Korean Red Pepper Flakes) (optional, for a mild heat)

Instructions

1. Melt Butter

   Place the skillet over medium heat and add the butter. Let it melt completely, swirling the pan to coat the surface.

   Time: PT2M

   Temperature: Medium heat

2. Sauté Corn

   Add the corn kernels to the melted butter. Stir and cook for about 5 minutes, until the corn is heated through and begins to turn a light golden color.

   Time: PT5M

   Temperature: Medium heat

3. Season

   Sprinkle the sugar, salt, black pepper, and optional gochugaru over the corn. Toss to combine and cook for another 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: Medium heat

4. Transfer to Baking Dish

   Turn off the heat and spread the seasoned corn evenly in a 9‑inch baking dish.

   Time: PT1M

5. Add Cheese

   Evenly sprinkle the shredded mozzarella over the corn. Scatter the sliced green onions on top for color and freshness.

   Time: PT1M

6. Broil

   Place the dish under a preheated broiler (or set oven to high heat, about 425°F) and broil for 3–5 minutes, until the cheese is melted, bubbly, and lightly golden.

   Time: PT5M

   Temperature: 425°F

7. Serve

   Remove from the oven, let cool for 1 minute, then serve hot alongside Korean BBQ meats.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

6g

Carbohydrates

25g

Fat

9g

Fiber

2g