Garlic Bread Recipe with Korean Corn Cheese Topping

How to make it

1. Arrange a rack in the middle of the oven and preheat the oven to 425° Fahrenheit. Line a rimmed baking sheet with parchment paper. Using a serrated knife, cut 1 loaf French bread or baguette in half crosswise. Cut each piece in half lengthwise. Place on the baking sheet cut-side up. 
2. Melt butter in a large skillet over medium heat. Add corn kernels and salt. Cook, stirring often, until tender, about 5 minutes. Add Lee Kum Kee Minced Garlic and cook, stirring often, until fragrant and combined, about 2 minutes. Remove the pan from the heat and mix in Lee Kum Kee Sriracha Mayo. Let cool for about 10 minutes. 
3. Evenly spoon the remaining corn mixture onto the bread, spreading to the edges. Arrange mozzarella slices in an even layer on top of the corn mixture. Sprinkle with the reserved corn mixture, about 2 tablespoons per piece.
   
4. Bake until the cheese is melted and the bread is golden brown around the edges, 6 to 8 minutes. Transfer to a clean cutting board. Cut on a diagonal with a serrated knife into 12 pieces. Garnish with more chives if desired. Enjoy!
   
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