Ingredients:

  • sweet corn, drained thoroughly
  • salted butter
  • Kewpie mayo
  • granulated white sugar
  • cracked black pepper
  • sea salt
  • shredded low-moisture mozzarella cheese
  • dried parsley or finely chopped scallions

Instructions:

  1. Place a 10-inch cast iron skillet over medium-high heat and melt the butter. Add the well-drained corn in an even layer. Sauté for 3–5 minutes without stirring frequently to allow the kernels to develop a golden, slightly charred exterior.
  2. Lower the heat to medium. Stir in the sugar, black pepper, and Kewpie mayo. Mix continuously for 60 seconds until the mayo transforms into a thick, velvety glaze that clings to the corn.
  3. Level the corn mixture with a spatula. Smother the top with the shredded mozzarella cheese, ensuring it reaches the edges of the pan.
  4. Transfer the skillet to the top rack of your oven under the broiler on high. Monitor closely for 2–3 minutes until the cheese is bubbling and develops dark brown, caramelized spots.
  5. Remove from heat and garnish with dried parsley or chopped scallions before serving immediately.