Instructions

• Drain all three 14.5-oz cans of corn thoroughly and add the drained corn to a stovetop skillet.
• Add 1/4 cup unsalted butter and 1/2 cup mayo (Hellmann's recommended) on top of the corn. Sprinkle a dash of black pepper over the mixture.
• Place the skillet over medium heat. Stir occasionally with a spoon, scraping the sides and bottom, until the butter and mayo have melted and are fully incorporated into the corn (about 3–5 minutes).
• Evenly spread the 8-oz bag of shredded mild cheddar over the corn. Reduce heat to medium-low and cover the skillet with a lid.
• Heat until the cheese is melted, about 5 minutes—check occasionally to avoid burning.
• Remove from heat, uncover, gently stir if you want the cheese mixed in, and serve hot.