Preparation

• Drain the sweet corn thoroughly in a colander.
  430 g canned sweet corn
  
• Melt the butter and peanut butter in a skillet over medium-low heat.
  20 g butter, 1 tablespoon peanut butter
  
• Add the drained sweet corn and stir to coat well.
  
• Add the sugar and mayonnaise, then cook, stirring, until all the moisture has evaporated and the corn reaches your desired texture.
  1 tablespoon sugar, 2 tablespoons mayonnaise
  
• Scatter the mozzarella over the corn, cover, and cook over low heat until the cheese has melted. Remove from the heat.
  100 g mozzarella
  
• Transfer to a serving dish, sprinkle with parsley and/or pepper if desired, and serve hot.
  parsley, pepper