• 1 1/2 cups sweet corn kernels , (from a 420 g / 0.9 pounds tin), water drained
  • 40 g colored bell peppers (1.4 ounces), diced
  • 15 g butter (0.5 ounces – I used salted butter)
  • 1 cup shredded mozzarella cheese
  • A few sprinkles parsley flakes


  • 2 1/2 Tbsp mayonnaise
  • 1/2 Tbsp sugar
  • A few sprinkles fine sea salt
  • A few sprinkles ground black pepper


  1. Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
  2. Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet.
  3. Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.

Recipe Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml


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