Step 1

Drain the liquid from the corn. Finely chop your kimchi.

Step 2

Heat a small cast iron pan or skillet over medium. Once hot, add the vegan butter. Saute the garlic for 1-2 minutes until aromatic. Add on the chopped kimchi, gochujang (if using), and sugar. Mix well until the sugar has dissolved.

Step 3

Add in the corn kernels and mayo. Mix well and sauté for 2-3 minutes.

Step 4

Afterwards, add in the the cheese. You can mix some of the cheese with the corn and then leave some on top.

Step 5

Cover your pan/skillet to allow the cheese to melt. Leave for 3-4 minutes or until completely melted.

Step 6

Remove the cover and finish with sesame seeds and spring onions/green onions. Enjoy while hot!