Name: Ba'corn Cheese Corn recipe
Ingredients: 1 (8 ounce) package bacon, chopped;2 (16 ounce) packages frozen sweet corn, thawed;4 cloves garlic, minced;1 bunch green onions, sliced;2 jalapeno peppers, diced, or more to taste;1 pinch salt and freshly ground black pepper to taste;1 pinch cayenne pepper, or to taste;1 cup heavy cream;2 ounces shredded mozzarella cheese;4 ounces shredded Monterey Jack cheese

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Ingredients

1 (8 ounce) package bacon, chopped 2 (16 ounce) packages frozen sweet corn, thawed 4 cloves garlic, minced 1 bunch green onions, sliced 2 jalapeno peppers, diced, or more to taste 1 pinch salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 cup heavy cream 2 ounces shredded mozzarella cheese 4 ounces shredded Monterey Jack cheese

Nutrition Info

267.6 calories carbohydrate: 21.9 g cholesterol: 54.5 mg fat: 17 g fiber: 2.8 g protein: 10.6 g saturatedFat: 9.4 g servingSize: - sodium: 297.9 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos, cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
Season with salt, pepper, and cayenne. Pour in cream, stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

Recipe Yield

1 10-inch skillet

Recipe Note

This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!

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