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Sweet corn bound in mayonnaise under a lid of mozzarella, grilled until it stretches. A five ingredient side that disappears in minutes.
Cut the kernels from the 4 corn cobs with a knife, or drain the same weight of tinned corn thoroughly. Wet corn makes the dish watery, so pat it dry.
Melt the 2 tablespoons butter in a 20 cm ovenproof skillet over medium heat and cook the corn for 5 minutes until it starts to colour and smells sweet.
Take the pan off the heat and stir in the 4 tablespoons mayonnaise, the sugar, the salt and the pepper until the kernels are coated.
Level the corn, cover it completely with the 200 g grated mozzarella and slide the pan under a hot oven grill at 230°C for 4 to 5 minutes until the cheese is molten with golden brown spots.
Scatter the sliced scallion over and serve straight from the pan while the cheese still pulls into strands.
