Corn cheese is a popular Korean bar snack, and it is both easy and tasty.  This version is adapted from Cook’s Illustrated.  It takes less than 30 minutes and will serve 6.  We served it last night with steak and a salad

2 Tbs. unsalted butter

2 (15-oz) cans of sweet corn, drained

1-1/2 tsp. sugar

¼ tsp. table salt

6 oz pre-shredded whole milk mozzarella, divided into 4 oz. and 2 oz. portions

1/3 cup mayonnaise

1 scallion, sliced thin for garnish

Position an oven rack 8 inches from the broiler and preheat the broiler.

In an ovenproof 10-inch skillet, melt the butter.  Stir in the corn, sugar, and salt.   Cook over medium heat until the pan is almost dry.  Remove from the heat.  Mix in 4 oz. of the mozzarella and the mayonnaise and stir well.  Flatten to an even surface. Sprinkle the remaining 2 oz. of cheese evenly on the top.

Put the skillet in the broiler and cook until the surface is bubbling and is browned in spots.  Remove from the oven, garnish with the scallions and serve immediately.