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Buttered Corn and Sausage Melt
- Schublig - chopped into small cubes, 1pc
- Canned Kernel Corn, 150g
- Unsalted Butter, 40g
- Pepper - pinch
- Mozzarella Cheese - chopped, 60g
- On a non-stick skillet, sauté the chopped schublig in half of the butter over medium heat for 2 minutes then add the corn kernels and the remaining butter and sauté further for another minute.
- Transfer the corn and sausage mixture into a small ramekin and top with the chopped mozzarella. Bake in a pre-heated oven at 190°C for 5 minutes or until slightly golden brown. Serve piping hot.