Korean Style Baked Corn
- 2 corn cobs
- 2 tablespoons of unsalted Anchor Butter
- 3 tablespoons of Fernleaf Full Cream Milk Powder
- A pinch of salt
- ½ tablespoon of black pepper
- 1 cup of grated Perfect Italiano Mozzarella Cheese
- Add in the corn with Anchor Butter (unsalted), black pepper, salt, and 3 tablespoon of Fernleaf Full Cream Milk Powder in a bowl.
- Filter it and mix well to be roasted
- Sprinkle Perfect Italiano Mozzarella Cheese over it and roast at 160°C for 10 minutes.
- Ready to serve after 10 minutes.