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Ingredients
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Corn mixture
Cheese topping
Assembly and foil
Method
Corn mixture
- 1
Thaw and sauté corn
If using frozen corn, place the 2 cups of frozen sweet corn in a colander and run under warm water to separate kernels; drain well. Heat a medium skillet over medium heat and add 2 tbs unsalted butter. When butter foams, add the drained corn and cook, stirring occasionally, about 3–4 minutes until heated through and beginning to brown slightly.
- 2
Season
Lower heat to medium-low. Stir in 3 tbs mayonnaise, 1 tsp granulated sugar, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Cook another 1–2 minutes, stirring, until the mayo is warmed and coats the corn. Taste and adjust seasoning if needed. Remove from heat and stir in the thinly sliced white and green parts of 1 green onion (reserve some green tops for garnish).
Assembly and foil
- 3
Prepare foil cups
Preheat oven to 200°C (400°F) or heat a grill to medium-high if you prefer. Tear 4 sheets of heavy-duty aluminum foil (about 8x10 inches each). Lightly oil the center of each foil sheet or spray with nonstick spray to prevent sticking. Fold up the edges to form a shallow cup with a well in the middle.
- 4
Fill
Divide the cooked corn evenly among the 4 foil cups (about 1/2 cup each). Smooth the tops so there is a flat surface for the cheese.
Cheese topping
- 5
Top with cheese
Evenly sprinkle about 1/4 cup shredded mozzarella over each corn portion (use total 1 cup). Then sprinkle a little grated parmesan (about 1/2 tbs per foil cup) over the mozzarella for flavor and browning.
- 6
Bake or grill
Place the foil cups on a baking sheet and bake in the preheated oven for 6–10 minutes, until cheese is melted and corn mixture is bubbling. For a browned top, switch oven to broil and broil 1–2 minutes watching closely until golden. If using a grill, place foil cups over direct heat, cover, and cook 6–8 minutes until melted and slightly charred on top.
- 7