Corn Cheese (on Foil) Recipe

Prepare foil and heat

Preheat oven to 425°F (220°C). Tear four pieces of heavy-duty aluminum foil about 12 x 10 inches each (adjust size for portion). Lightly grease the center of each foil sheet with a little butter or cooking spray to prevent sticking.

If using fresh corn, cut the kernels off 2–3 ears of cooked corn. If using frozen, thaw and drain any excess liquid. Pat kernels lightly with paper towel to remove excess moisture.

In a medium sauté pan over medium heat, melt 2 tablespoons butter. Add the corn kernels and sauté for 2–3 minutes until heated through and beginning to soften. Season with 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon coarsely ground black pepper; stir to combine.

Remove pan from heat and stir in 3 tablespoons mayonnaise until the corn mixture is evenly coated. Taste and adjust seasoning if needed (more salt or sugar to balance).

Divide the warm corn mixture evenly among the four prepared foil centers (about 1/2 cup corn mixture per serving). Spread into a roughly oval shape, leaving at least 1 inch border of foil around the edges.

Top each portion with approximately 3/8 cup (about 3/4 to 1 cup divided among two servings) — adjust so total shredded mozzarella used equals 1.5 cups — of shredded mozzarella, pressing lightly so cheese contacts the warm corn. Sprinkle about 1/2 tablespoon grated parmesan over each portion if using.

Fold the foil loosely over each mound to create a shallow pouch—leave a small opening at the top so steam can escape and cheese can brown. Alternatively, leave foil open and bake on a rimmed sheet if you prefer more browning.

Place foil pouches on a baking sheet and bake in the preheated oven for 8–10 minutes, or until the cheese is melted and the corn is bubbly. If you want a browned, slightly charred top, switch the oven to broil for 1–2 minutes watching carefully until the cheese is golden—do not leave unattended.

Carefully remove baking sheet from oven and open the foil pouches cautiously (steam will be hot). Drizzle each portion with 1 teaspoon soy sauce if using and sprinkle 1/2 teaspoon chili flakes or gochugaru to taste.

Garnish with about 1/2 tablespoon chopped scallions per serving. Serve immediately in foil for a casual presentation with lemon wedges on the side for those who like a bright squeeze.

Leftovers: refrigerate in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through to preserve texture; avoid microwave to keep cheese texture pleasant.