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In a medium pan, melt the butter over medium heat.

Add the minced garlic to the melted butter and sauté for 10 seconds, until fragrant.

Sprinkle the all-purpose flour into the pan. Stir continuously for 30 seconds to create a smooth paste with the butter and garlic.

Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook, stirring occasionally, for 2 minutes until the sauce begins to thicken.

Stir in the salt, black pepper, chili flakes, and dried oregano. Mix well until all the spices are fully incorporated into the creamy sauce.

Add the sweet corn to the pan and mix thoroughly with the sauce. Cook for 2 minutes, allowing the corn to heat through.

Reduce the heat to low. Add the grated mozzarella cheese to the corn mixture. Stir continuously for 2 minutes, allowing the cheese to melt completely and become stringy.

Remove the pan from the heat. Serve the creamy cheesy corn immediately, optionally garnished with additional chili flakes and chopped fresh parsley.


In a medium pan, melt the butter over medium heat.

Add the minced garlic to the melted butter and sauté for 10 seconds, until fragrant.

Sprinkle the all-purpose flour into the pan. Stir continuously for 30 seconds to create a smooth paste with the butter and garlic.

Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook, stirring occasionally, for 2 minutes until the sauce begins to thicken.

Stir in the salt, black pepper, chili flakes, and dried oregano. Mix well until all the spices are fully incorporated into the creamy sauce.

Add the sweet corn to the pan and mix thoroughly with the sauce. Cook for 2 minutes, allowing the corn to heat through.

Reduce the heat to low. Add the grated mozzarella cheese to the corn mixture. Stir continuously for 2 minutes, allowing the cheese to melt completely and become stringy.

Remove the pan from the heat. Serve the creamy cheesy corn immediately, optionally garnished with additional chili flakes and chopped fresh parsley.
