Method:

1. Preheat overhead grill.
2. Melt the butter in a 25cm cast-iron skillet or oven-proof frying pan over medium-high heat. Add the corn, sugar, garlic powder, salt and half of the spring onion, and cook, stirring frequently, for 4 – 5 minutes (or longer if corn goes in frozen) or until the corn starts to caramelise.
3. Remove from the heat and stir in about two-thirds of the cheese and mayonnaise (and gochujang, if using). Spread evenly in the pan and top with the remaining one-third of the cheese. Place under the grill and cook for about 3 minutes or until the surface is bubbling and cheese is browned in spots. Garnish with the remaining spring onion and serve immediately.
4. Serve as a starter dish with corn chips, or as a side with barbecued meats or vegetables.