Korean Corn Cheese

Instructions

1. Adjust oven rack to 6 inches below broiler element and preheat broiler on high. In a small bowl, stir together water and mustard powder to form a smooth, loose sauce that lightly coats the back of a spoon. Set aside.

2. In a 12-inch cast iron skillet, melt butter over medium heat. Add doenjang and onion and cook, stirring occasionally, until onion is softened and translucent, 5 to 6 minutes.

3. In a 12-inch cast iron skillet, melt butter over medium heat. Add doenjang and onion and cook, stirring occasionally, until onion is softened and translucent, 5 to 6 minutes.

4. Sprinkle shredded mozzarella evenly over corn. Transfer skillet to oven, and broil until cheese is fully melted and lightly browned in spots, about 2 minutes. Transfer skillet to a heatproof surface. Drizzle mustard sauce over top, sprinkle with scallions and serve immediately.

Notes

• This recipe works equally well with fresh, frozen, and canned corn. Fresh, in-season corn is sweeter than frozen or canned, so add a touch of sugar if you use frozen or canned corn. If making with frozen corn, use 28 ounces (800g) corn kernels, combined with 2 teaspoons (10g) sugar. If using canned corn, use three 15.25-ounce (480g) cans of corn, drained, combined with 2 teaspoons (10g) sugar. Follow recipe instructions as written.