If using fresh corn, cut kernels from 2 medium ears to make about 2 cups. If using frozen corn, measure 2 cups and thaw or rinse under warm water and drain well.

Make miso-cheese sauce

In a small bowl, whisk together 1 tablespoon white miso paste, 2 tablespoons mayonnaise, 2 tablespoons milk, 1/2 teaspoon granulated sugar and 1/2 teaspoon soy sauce until smooth. Add 1 tablespoon grated Parmesan and stir to combine. If mixture is too thick, add up to 1 tablespoon more milk to reach a creamy consistency.

Cook corn

Heat a 10-inch skillet over medium heat. Add 2 tablespoons unsalted butter and let melt and foam. Add the corn kernels and sauté, stirring occasionally, until corn is heated through and starts to brown lightly, 4–6 minutes.

Combine and finish

Reduce heat to low. Pour the prepared miso-cheese sauce over the corn and stir to coat evenly. Add 1 tablespoon shredded mozzarella and continue to stir until the cheese melts and the sauce thickens slightly, about 1–2 minutes. Taste and season with 1/4 teaspoon freshly ground black pepper. If you prefer it saltier, adjust sparingly because miso and cheese are salty.

Serve

Transfer to a serving dish and sprinkle with 1 tablespoon thinly sliced green onion and 1 teaspoon toasted sesame seeds if using. Serve immediately as a warm side or as part of a set menu.