Description
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!
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 10