4 to 6 ears of corn or 4 to 6 cups of frozen or canned corn (*See Notes below)
1 tablespoon butter
1 large bunch of scallions (3/4 cup of whites chopped and greens chopped as garnish)
1 medium jalapeno diced small (2 tablespoons)
1 cup of mayonnaise (or Kewpie mayonnaise for a richer flavor)
8 ounces Fontina cheese, shredded (can be substituted with mozzarella)
1 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon white pepper
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*The amount of corn you’ll buy depends on how you plan to serve this dish. For a dip, four ears of corn should be used. For a side dish, add two more ears for a total of six. Nutritional information is calculated based on 4 ears/cups of corn.