Buttered Corn and Sausage Melt

Ingredients:

• Schublig - chopped into small cubes, 1pc 
• Canned Kernel Corn, 150g 
• Unsalted Butter, 40g 
• Pepper - pinch 
• Mozzarella Cheese - chopped, 60g 

Procedure:

1. 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. 
2. 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.