Buttery Corn and Enoki Mushrooms

Prepare all the ingredients.

Take an aluminum foil container, lay the enoki mushrooms flat in the bottom, and add the Bull Head corn kernels.

Place the pat of butter on top of the corn kernels, sprinkle with a little black pepper, and cover with the aluminum foil lid.

Preheat the oven to 200°C for 5 minutes. Place the corn and enoki mushroom container onto a baking sheet and bake at 200°C for 15 minutes.

Remove the baked corn and enoki mushrooms from the oven, garnish with chopped scallions, and it is ready to serve.