Corn Cheese (foil) Recipe

Preheat and prepare foil

Preheat your oven to 400°F (200°C). Tear off four sheets of heavy-duty aluminum foil about 10 x 12 inches each. Lightly grease the center of each sheet with nonstick spray or a little butter to prevent sticking.

If using frozen corn, thaw in a bowl and drain any excess water. If using canned corn, drain and pat lightly with paper towel.

In a medium skillet or saucepan over medium heat, melt 2 tablespoons butter. Add the thawed/drained corn and sauté for 3–4 minutes until heated through and edges start to color lightly.

Reduce heat to low. Stir in 2 tablespoons mayonnaise, 1 teaspoon granulated sugar, 3 tablespoons milk, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Cook, stirring, for 1–2 minutes until mixture is creamy and combined. Taste and adjust seasoning (add more salt/pepper if needed).

Remove from heat and stir in 2 tablespoons chopped scallion. Let the mixture cool slightly for 2 minutes so it won't melt the cheese unevenly.

Divide the warm corn mixture evenly among the four prepared foil centers (about 1/2 cup corn mixture per foil). Smooth into a shallow round in the center of each sheet.

Sprinkle about 6 tablespoons (roughly 1/3 to 1/2 cup) shredded mozzarella over each corn portion, dividing the 1.5 cups evenly. If using, sprinkle ~1/2 tablespoon grated parmesan on each and a pinch (~1/4 tsp) of chili flakes or gochugaru for heat.

Fold the foil over the corn to create a loose pouch: bring the long edges together and fold them twice to seal, then fold the short edges up and crimp so steam can build slightly but not leak excessively. Leave a small pocket of air so cheese can melt and become bubbly.

Place foil pouches on a baking sheet and bake in the preheated 400°F (200°C) oven for 8–12 minutes, until cheese is melted and corn is hot. For a browned, slightly bubbly top, open the pouch carefully (watch the steam) and switch oven to broil; broil for 1–2 minutes about 4–6 inches from the element until cheese is golden — or broil with the pouch open for 1–2 minutes.

Remove from oven, open foil fully, and sprinkle each portion with the remaining chopped scallion or parsley and a squeeze of lemon if using. Serve immediately straight from the foil or transfer to small plates.