Simple Korean Cheesy Corn

Drain the juice from the canned corn.

In a bowl, add the drained corn, shredded mozzarella cheese, mayonnaise, and sugar.

Mix all the ingredients together until well combined.

Season with freshly ground black pepper.

Butter a cast-iron skillet and heat it on the stove.

Add the corn mixture to the hot skillet and let it cook until it gets nice and bubbly.

Top with an extra layer of mozzarella cheese.

Finish the dish in the oven or under a broiler to get the cheese nice and bubbly.

Serve hot and enjoy!