Korean Cheese Corn

Ingredients

• 2 341 ml cans of peaches and cream corn, drained

• 1 cup of shredded mozzarella cheese

• 1 tbsp gochujang

• 1 tbsp mayo (I used kewpie)

• 1/2 cup plain Greek yogurt

• Salt, pepper and garlic salt to taste

Instructions

• Preheat your oven to 350°

• In a medium-sized mixing bowl, combine your corn, gochujang sauce, mayo, Greek yogurt, seasonings and 1/2 cup of mozzarella. Mix until combined

• Transfer your mixture over to an oven-safe dish. I used a cast iron skillet

• Sprinkle the rest of your cheese over the top of your mixture

• Put your dish into the oven for 15 minutes. Once done, turn your oven to high broil for 5-8 minutes until the cheese is slightly charred

• Take out and let sit for 5 minutes before serving. Top with green onions (which I forgot to add for the photo)

• Eat by itself, with chips, or alongside a noodle dish!