Step-by-Step Instructions

1. 1.Drain the corn

   Open one can of corn (200g) and pour it into a colander to drain any excess liquid.

2. 2.Combine ingredients

   Transfer the drained corn to a mixing bowl. Add 1 egg, a pinch of salt, and a dash of black pepper. Then, add 1/3 cup of corn starch to the bowl.

3. 3.Mix well

   Using a wooden spoon, mix all the ingredients thoroughly until the corn is evenly coated with the egg and corn starch mixture.

4. 4.Prepare the pan

   Heat a non-stick pan over medium-low heat and add a drizzle of olive oil, ensuring the bottom of the pan is lightly coated.

5. 5.Cook the corn base

   Pour the corn mixture into the heated pan. Use the spoon to spread it evenly across the bottom of the pan, forming a flat pancake shape.

6. 6.Add cheese

   Sprinkle 30g of mozzarella cheese evenly over the corn mixture in the pan.

7. 7.Fry until melted

   Cover the pan with a lid and fry for 5 minutes on medium-low heat. Cook until the cheese is completely melted and bubbly, and the bottom of the corn pancake is golden brown and crispy.

8. 8.Serve

   Carefully slide the cheesy corn pancake from the pan onto a serving plate. Garnish with chopped green onion if desired, and serve hot.