I had to run this recipe past our Korean-born daughter to see if it was authentic, and she approved. It seems that Western culture has begun to influence Korean cooking, and cheesy corn is an actual “thing.” Whatever its origin, this kid-friendly recipe is ridiculously delicious and so quick to make. I’ve used avocado oil for its high smoke point, buttery flavor, and high content of oleic acid, a monounsaturated omega-9 fatty acid. We had some steamed edamame with this because they’re such fun to eat.

Ingredients for corn:

1 Tbsp. nondairy butter or neutral oil

1 pound frozen corn kernels

½ red bell pepper, diced

2 tsp. fresh lemon juice

2 scallions, thinly sliced, for garnish

Ingredients for cheesy sauce:

¾ cup plain unsweetened nondairy milk

¼ cup avocado oil or other neutral oil

2 Tbsp. tapioca flour/starch

2 tsp. fresh lemon juice

½ tsp. salt

¼ tsp. guar gum

Directions:

1. In a broiler-safe sauté pan, heat the butter or oil, add the corn and diced pepper, and cook on medium heat for about 10 minutes, until the corn is hot.

2. Add the 2 tsp. lemon juice and stir. Salt lightly if you must.

3. While the corn is heating, make the cheesy sauce by whisking the sauce ingredients together in a small saucepan on medium heat until smooth and thick. It happens fast.

4. Pour/spread the cheesy sauce over the corn. Place the sauté pan under the broiler on the highest shelf and broil for about 2 minutes until bubbly and brown in spots. Watch very carefully so that it doesn’t burn.

5. Garnish with sliced scallions and several grinds of black pepper.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.