Start by cooking your instant ramen of choice, I personally love Buldak's Spicy Carbonara. While the noodles cook, heat a pan over medium-high. Drop in a generous amount of your canned corn and let it sizzle for a minute.
Once the corn is warm, add a handful of mozzarella cheese. Stir it gently as it melts, then remove the pan from the heat.
Once the noodles are cooked, drain most of the water, then add in your sauce and flavor packet. Add in a drizzle of kewpie mayo if you'd like. Toss everything together until the noodles are coated.
Transfer the ramen into a bowl, and slide your cheesy corn right over the top. For the finishing touch, sprinkle on some black sesame seeds and a few leaves of fresh cilantro. Enjoy!

RAMEN ELOTE

CHEESY GARLIC BREAD