In a large bowl, mix together Bachan’s Original Japanese Mayo, butter, sugar, and 1/2 of the mozzarella cheese.
Open the can of corn and drain well.
Add the corn to the mayo mixture and mix well. Taste and season with salt and pepper.
Spoon the corn mix into an oven safe container and top with the remaining cheese.
Bake until the cheese melts, about 10 minutes, then broil to add a toasted top, about 2-3 minutes.
Remove from the oven, top with sliced green onions if desired, and enjoy hot.
ingredients
•1/4 cup Bachan’s Original Japanese Mayo •2 tbsp butter, room temp •1 tsp sugar •1 cup shredded mozzarella •1 can sweet corn •1 green onion, sliced, optional
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