Korean-Style Sweet-Spicy Butter Cheese Corn on the Cob (2 Servings)

Use 2 fully cooked ears of corn. If cold, reheat them thoroughly according to package directions and pat dry. Allow hot corn to cool slightly before carefully cutting each ear in half.

Mix 15mL mayonnaise and 5mL sugar in a small bowl. Keep 20g Parmesan and 1g chili powder ready separately.

Warm a skillet over low to medium-low heat and melt 15g butter. Before it browns, add the mayonnaise-sugar mixture and stir briefly.

Place four corn pieces in the skillet and rotate frequently with tongs to coat them. Cook about 3–5 minutes until lightly golden and glazed, reducing heat immediately if the sauce starts to scorch.

Transfer to a plate, scatter over 20g Parmesan, then dust with 1g chili powder and optional parsley. Omitting the cheese makes the snack less salty and savory.

Let cool briefly before serving two portions, since the corn and glaze may be hot. Do not eat the cobs. Refrigerate leftovers within 2 hours and reheat thoroughly.