Korean cheesy corn grilled cheese is a tasty sandwich you can enjoy all year long.

Many seasonal ingredients are around for a very short window of time; their fleetingness is part of their allure. You get excited for them to arrive, eat as much as you can of them while they’re around, and then pine for them the remaining 50 weeks of the year. Sour cherries in the summer, ramps (on the East Coast) in late spring, persimmons or clementines in the winter — all foods that we desperately want more of but nature stingily keeps from us for most of our lives.

Then there are those ingredients that are technically seasonal but are also so abundant throughout the year that we forget why they’re so special to begin with. Chief among these is corn. Don’t get me wrong, I know that, come late summer, corn can be delightfully sweet, tender and aromatic. But also, corn is available all year round.

Right now, corn is in season and in the markets, and it’s perfect. And my current favorite way to eat it is to make Korean “corn cheese,” precisely because it’s so outlandishly wonderful. Corn cheese, as anyone who’s ever been to a Korean barbecue restaurant knows, is a concoction of corn topped with melted mozzarella cheese that fills half the moat surrounding the central grill at the table.

Since I’d never sit down to a bowl of corn and cheese, I, instead, like to sandwich it between two thick slices of sourdough bread and call it a grilled cheese, which I’ll eat with a salad because, you know, balance. A light sautée, a small pinch of sugar, and then a mix with melty cheeses and just enough mayonnaise to bind it turns the corn into a killer grilled cheese sandwich filling. In addition to all the toasty edges and creamy insides, you get surprise pops of the corn’s unmistakable texture and sweetness.

It’s now a sandwich I crave and, luckily, can make any time I want it, no matter the season.