Korean-style corn cheese

Ingredients:

• 1 tbsp. l. rapeseed oil (canola)
• Half a medium onion, diced (about 1/4 cup)
• Half a medium red bell pepper, diced (about 1/3 cup)
• Kernels from 5 small ears of corn (about 3.5 cups)
• 3 cloves garlic, crushed
• 0.5 cup mayonnaise
• 1.5 tsp sugar
• 2 and 1/4 cups grated whole milk mozzarella
• Finely ground gochukaru (Korean chili pepper) and sliced ​​green onions, for serving

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to grill mode.
2. Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the corn and cook, stirring occasionally, until the corn is tender and browned, 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
3. In a large bowl, combine the corn mixture with mayonnaise, sugar, 1 teaspoon salt, and freshly ground black pepper to taste until well coated. Return the corn mixture to the skillet, spreading it into an even layer. Sprinkle with cheese and broil until the mozzarella is bubbly and golden brown, 2-3 minutes. Top with gochukara and chopped green onions, if desired.