WHY YOU'LL LOVE THIS? (Highlights)

• Creamy, cheesy, buttery — total comfort snack
• Served in cute cups — easy for little hands
• Ready in just 10–15 minutes
• Mild spices — kid-safe & yummy
• Customizable with veggies, herbs & cheese
•  Great quick snack or party filler

• Sweet corn (boiled or canned, drained): 2cups
• Butter: 1tbsp
• Cream OR mayonnaise :1tbsp
• Cheese (mozzarella or cheddar): 1tbsp
• Black pepper (mild): ½ tbsp
• Salt: ¼ tbsp
• Lemon juice: ½ tbsp

•  Non-stick pan
•  Spatula
•  Mixing bowls (2–3)
•  Small whisk or spoon
•  Measuring spoons
•  Paper or plastic serving cups

Make-Ahead & Storage

• Store cooked pancakes in an airtight container for up to 2 days in the fridge.

• Reheat in the toaster or microwave for a quick breakfast.

SAFETY & HYGIENE (Precautionary Block)

 Wash hands before cooking

 Use clean pan & utensils

 Adult supervision near stove

 Handle hot pan carefully

 Clean spills immediately

HOW TO ASSEMBLE (Step by Step Guide)

Step 1 — Heat the Butter

Action: Melt butter in a small non-stick pan over medium heat until bubbly.

Step 2 — Add the Corn

Action: Add boiled or canned sweet corn and sauté for 1–2 minutes.

Step 3 — Add the Creaminess

Action: Mix in cream or mayo, cheese, salt, and black pepper.
Stir until cheese melts slightly and coats the corn.

Step 4 — Season (Salt + Pepper)

Action: Sprinkle black pepper and a pinch of salt over the creamy corn mixture.

Step 5 — Mix Everything

Action: Stir the corn with a silicone spatula inside the pan.

Step 6 — Add Lemon Juice Off-Heat

Action: Squeeze a small lemon wedge above the pan 

Step 7 — Fill the Cups

Action: Spoon warm cheesy corn into serving cups..

Step 8 — Serve & Enjoy

Action: Top lightly with cheese or pepper. Serve warm.