Make the CHEESIEST Korean Corn Cheese

Drain a can of sweet corn and add a pinch of salt to draw out moisture.

In a small pan, melt butter and sauté green onions and minced garlic until fragrant.

Add the drained corn, 1/4 cup of Kewpie mayo, and half a tablespoon of sugar. Mix well.

Add a handful of shredded mozzarella and mix again.

Cover the corn mixture completely with more mozzarella.

Place in the oven and broil on high for 3-5 minutes, or until the cheese is fully melted, bubbly, and golden brown.