Cheesy Baked Corn

Preheat a conventional oven to 200°C. Pat 300 g drained canned corn dry with kitchen paper. Set out a shallow ovenproof dish about 18 cm wide.

Microwave 10 g unsalted butter in short bursts until just melted. Mix with the corn, 30 g plain mayonnaise, 30 ml milk, 1 g salt and 0.5 g ground black pepper until evenly coated.

Spread the corn and sauce evenly in the shallow dish. Cover with all 120 g vegetarian-suitable shredded mozzarella without pressing it down.

Bake on the middle rack for 12–15 minutes, until hot through with bubbling cheese and light golden-brown spots. Watch near the end to avoid drying or scorching. Remove with oven gloves, rest for 2 minutes and serve warm.