4 servings in 25 mins
2 tablespoons (30ml) water
2 teaspoons (5g) Chinese mustard powder
6 tablespoons (3 ounces; 85g) unsalted butter
2 tablespoons (30g) doenjang
1 large yellow onion (about 10 ounces; 285g), finely chopped
6 ears fresh corn, shucked, kernels removed (about 6 cups; 800g corn kernels) (see notes)
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
6 ounces (170g) low-moisture mozzarella, shredded
2 scallions (30g), thinly sliced
Coarse sea salt, such as Maldon or fleur de sel (optional)
Adjust oven rack to 6 inches below broiler element and preheat broiler on high.
In a small bowl, stir together water and mustard powder to form a smooth, loose sauce that lightly coats the back of a spoon. Set aside.
In a 12-inch cast iron skillet, melt butter over medium heat.
Add doenjang and onion and cook, stirring occasionally, until onion is softened and translucent, 5 to 6 minutes.
Add corn and salt and cook, stirring occasionally, until corn is tender and liquid released from onion and corn has mostly evaporated, 6 to 8 minute
Sprinkle shredded mozzarella evenly over corn.
Transfer skillet to oven, and broil until cheese is fully melted and lightly browned in spots, about 2 minutes.
Transfer skillet to a heatproof surface.
Drizzle mustard sauce over top, sprinkle with scallions and sea salt, and serve immediately.
Notes
This recipe works equally well with fresh, frozen, and canned corn. Fresh, in-season corn is sweeter than frozen or canned, so add a touch of sugar if you use frozen or canned corn. If making with frozen corn, use 28 ounces (800g) corn kernels, combined with 2 teaspoons (10g) sugar. If using canned corn, use three 15.25-ounce (480g) cans of corn, drained, combined with 2 teaspoons (10g) sugar. Follow recipe instructions as written.